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How To Make Pecan Upside Down Cake
Preparation:
Position oven rack in the center and preheat oven to 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 them on a cookie sheet.
Butterscotch Caramel Sauce:
In a saucepan, bring the sugar, Scotch, water, and corn syrup to a boil.
Cook without stirring until the mixture turns a golden color.
Remove from heat and gradually add the hot cream and butter.
Bring back to a boil, stirring until smooth.
Divide the caramel between the two baking dishes and sprinkle with half the pecan halves.
For the Cake:
In a bowl, combine the flour, chopped pecans, baking soda, and salt. Set aside.
In another bowl, cream together the butter, oil, brown sugar, and vanilla using an electric mixer.
Add the eggs, one at a time, beating well after each addition until smooth.
On low speed, add the dry ingredients alternately with the buttermilk, mixing until just combined.
Carefully divide the batter over the caramel in the baking dishes.
Baking:
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for about 30 minutes.
Assembly:
Invert the first cake onto a serving platter.
Invert the second cake onto a baking sheet and slide it onto the first cake.
Let cool completely.
Serving:
Serve warm or cold, topped with whipped cream if desired.
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