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Ingredients:
- sauce-caramel
- 310 ml sugar
- 60 ml (1/4 c) Scotch (whiskey or bourbon)
- 60 ml (1/4 c) water
- 30 ml (2 tbsp.) light corn syrup, preferably
- 250 ml (1 c) cream, hot
- 60 ml (1/4 cup) salted butter
- 375 ml (1 1/2 c) pecan halves
For The Cake
- 500 ml (2 c) all-purpose flour
- 180 ml (3/4 cup) pecans, finely chopped in a food processor
- 5 ml (1 tsp) baking soda
- 1 ml (1/4 tsp) salt
- 125 ml (1/2 c) un-salted butter
- 60 ml (1/4 c) canola oil
- 375 ml (1 1/2 c) brown sugar
- 5 ml (1 tsp) vanilla extract
- 3 egg
- 250 ml (1 c) buttermilk
How To Make Pecan Upside Down Cake:
Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.
butterscotch caramel sauce
In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans.
