Indulge in the delightful and distinctive flavors of our original Pecan Upside Down Cake recipe. This mouthwatering dessert combines the rich essence of butterscotch caramel sauce with the satisfying crunch of pecans. Perfect for any occasion, this unique twist on a classic treat will surely impress your guests. Follow our step-by-step instructions to create a dessert that will become a new family favorite.
Ingredients:
For the Butterscotch Caramel Sauce:
- 310 ml sugar
- 60 ml (1/4 c) Scotch whisky or bourbon
- 60 ml (1/4 c) water
- 30 ml (2 tbsp.) light corn syrup (preferably)
- 250 ml (1 c) hot cream
- 60 ml (1/4 c) 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) unsalted butter
- 60 ml (1/4 c) canola oil
- 375 ml (1 1/2 c) brown sugar
- 5 ml (1 tsp) vanilla extract
- 3 eggs
- 250 ml (1 c) buttermilk
Instructions:
- Prepare the Butterscotch Caramel Sauce:
- Begin by preheating your oven to 180°C (350°F). Place the oven rack in the center position.
- Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, allowing it to hang over two sides. Set these on a cookie sheet.
- In a saucepan, combine the sugar, Scotch whisky (or bourbon), water, and corn syrup. Bring this mixture to a boil without stirring, allowing it to turn a beautiful golden color.
- Remove the saucepan from heat and gradually add the hot cream and salted butter. Return the mixture to a boil, stirring until it becomes smooth and cohesive.
- Divide this luscious caramel sauce evenly between the prepared baking dishes and then sprinkle half of the pecan halves over the caramel.
- Prepare the Cake Batter:
- In a separate bowl, combine the all-purpose flour, finely chopped pecans, baking soda, and salt. Set this mixture aside.
- In another bowl, use an electric blender to cream together the unsalted butter, canola oil, brown sugar, and vanilla extract. Add the eggs one at a time, beating until the mixture becomes smooth and uniform.
- At a low speed, alternate between adding the dry ingredients from the first bowl and the buttermilk, being careful not to overmix.
- Gently divide this delectable cake batter into the baking dishes over the caramel layer.
- Bake and Serve:
- Bake the cakes in the preheated oven for approximately 50 minutes or until they are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for about 30 minutes.
- To serve, invert one cake onto a serving platter and then invert the second cake onto a baking sheet and carefully slide it onto the first cake.
- Let the cake cool completely before serving.
- This Pecan Upside Down Cake can be enjoyed either warm or cold. If desired, top it with whipped cream for an extra touch of indulgence.
Conclusion:
There you have it, our unique and original Pecan Upside Down Cake recipe, a delightful blend of butterscotch caramel and pecans, bound to be a crowd-pleaser at any gathering. Whether served warm or cold, this dessert is sure to leave a lasting impression on your taste buds. Enjoy!
image source : halaal.recipes
