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PECAN UPSIDE DOWN CAKE

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    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

    Ingredients:

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    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

    How To Make Pecan Upside Down Cake:

    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.

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