Pecan Upside Down Cake

And the Sweet Treats of Summer 2002 Keep Coming. Pecan Upside Down Cake..Check it out!

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

DIRECTIONS:

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.

 For The Cake 

In a bowl, combine the flour, chopped pecans, baking soda and salt. To book. In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender.

 Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. 

Carefully divide the batter into the baking dishes over the caramel. 

Bake for about 50 minutes . Leave to cool about 30 min. Invert a first cake onto a serve platter.

 Invert the second cake onto a baking sheet and slide it onto the first. 

Let cool completely. 

Serve warm or cold and top with whipped cream if desired.

ENJOY!