1. Prep the Oven & Pans
Position the oven rack in the center and preheat to 180°C (350°F).
Butter and line two 20-cm (8-inch) square baking dishes with parchment paper, leaving an overhang on two sides.
Place the pans on a baking sheet.
2. Make the Caramel Sauce
In a saucepan, bring sugar, Scotch, water, and corn syrup to a boil without stirring.
Let it cook until the mixture turns golden.
Remove from heat and gradually add hot cream and butter, stirring gently.
Return to heat and bring to a gentle boil until smooth.
Divide the caramel evenly between the two prepared pans.
Sprinkle each with half of the pecan halves.
3. Prepare the Cake Batter
In a bowl, whisk together flour, chopped pecans, baking soda, and salt.
In another bowl, cream butter, oil, brown sugar, and vanilla using an electric mixer.
Add the eggs one at a time, mixing well after each addition.
On low speed, alternate adding the dry ingredients and the buttermilk, mixing until just combined.
4. Assemble & Bake
Gently spoon the batter over the caramel-pecan layer in both pans and spread evenly.
Bake for about 50 minutes, or until a toothpick comes out clean.
Let cool in pans for 30 minutes.
5. Unmold & Serve
Invert one cake onto a serving platter.
Invert the second cake onto a baking sheet and slide it carefully onto the first layer.
Let cool completely.
Optional:
Top with whipped cream, a drizzle of caramel, or a scoop of vanilla ice cream.
see continuation on next page
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