Pecan Upside Down Cake

Ingredients

For the Butterscotch Caramel Sauce:

310 ml sugar

60 ml (¼ cup) Scotch (whiskey or bourbon)

60 ml (¼ cup) water

30 ml (2 tbsp) light corn syrup (preferably)

250 ml (1 cup) hot cream

60 ml (¼ cup) salted butter

375 ml (1½ cups) pecan halves

For the Cake:

500 ml (2 cups) all-purpose flour

180 ml (¾ cup) pecans, finely chopped in a food processor

5 ml (1 tsp) baking soda

1 ml (¼ tsp) salt

125 ml (½ cup) unsalted butter

60 ml (¼ cup) canola oil

375 ml (1½ cups) brown sugar

5 ml (1 tsp) vanilla extract

3 eggs

250 ml (1 cup) buttermilk

How To Make Pecan Upside Down Cake