Rich, nutty, and irresistibly gooey, this pecan upside down cake features layers of buttery caramel, toasted pecans, and moist brown sugar cake. Perfect served warm or chilled — and even better with whipped cream!
📝 Meta Description
Indulge in this decadent Pecan Upside Down Cake with Scotch-infused caramel and a moist pecan-studded cake. A show-stopping dessert ready to impress at any occasion!
🍯 Ingredients
For the Butterscotch Caramel Sauce:
310 ml (1 1/3 cups) sugar
60 ml (1/4 cup) Scotch (whiskey or bourbon)
60 ml (1/4 cup) water
30 ml (2 tbsp) light corn syrup (optional, but recommended)
250 ml (1 cup) hot cream
60 ml (1/4 cup) salted butter
375 ml (1 1/2 cups) pecan halves
For the Cake:
500 ml (2 cups) all-purpose flour
180 ml (3/4 cup) pecans, finely chopped
5 ml (1 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter, softened
60 ml (1/4 cup) canola oil
375 ml (1 1/2 cups) brown sugar
5 ml (1 tsp) vanilla extract
3 eggs
250 ml (1 cup) buttermilk
🔥 Instructions
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