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Welcome to a delightful twist on a classic dessert: Pecan Upside-Down Cake! This indulgent treat combines the rich flavors of caramelized pecans with a moist and tender cake base, creating a dessert that’s as beautiful as it is delicious.
Imagine flipping over a cake pan to reveal a stunning layer of golden-brown pecans nestled in a gooey caramel sauce, perfectly complemented by a light and fluffy cake. Each bite is a symphony of textures and tastes, with the nutty crunch of pecans balancing the sweet richness of the caramel and the buttery softness of the cake.
*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
+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
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