Pecan Upside Down Cake Recipe
Indulge in the rich, decadent flavors of a classic Pecan Upside Down Cake. This delightful dessert combines a moist, buttery cake with a luscious caramel sauce and toasted pecans, creating a perfect harmony of textures and tastes. The process of baking the cake upside down allows the caramel to seep into the cake, while the pecans add a satisfying crunch. Once flipped, the cake reveals a stunning, glossy topping that is both visually appealing and irresistibly delicious.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a sweet treat, this Pecan Upside Down Cake is sure to impress. The combination of Scotch (whiskey or bourbon) in the caramel sauce adds a sophisticated depth of flavor, elevating this dessert to a new level. The cake itself is rich and tender, made with finely chopped pecans for added nuttiness and a hint of buttermilk for extra moisture.
This recipe is straightforward, making it accessible even for those who are new to baking. The key is to carefully follow each step to ensure the caramel is perfectly golden and the cake is baked to perfection. By taking the time to prepare the caramel sauce and cake batter with attention to detail, you’ll create a dessert that looks as impressive as it tastes.
Ingredients:
For caramel Sauce:
310 ml sugar.
60 ml (1/4 cup) Scotch (whiskey or bourbon).
60 ml (1/4 cup) water.
30 ml (2 tbsp) light corn syrup.
250 ml (1 cup) hot cream.
60 ml (1/4 cup) salted butter.
375 ml (1 1/2 cups) pecan halves.
For cake:
500 ml (2 cups) all-purpose flour.
180 ml (3/4 cup) finely chopped pecans.
5 ml (1 tsp) baking soda.
1 ml (1/4 tsp) salt.
125 ml (1/2 cup) unsalted butter.
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:
Step 1
Preheat to 180°C (350°F).
Step 2
Butter and line two 20-cm (8-inch) square baking dishes with parchment paper. Place on a cookie sheet.
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