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.
Step 3
Boil sugar, Scotch, water, and corn syrup until golden.
Step 4
Remove from heat, add cream and butter, then boil again until smooth.
Step 5
Divide caramel between dishes and sprinkle with pecans.
Step 6
Mix flour, chopped pecans, baking soda, and salt.
Step 7
Cream butter, oil, and brown sugar. Add vanilla and eggs.
Step 8
Alternate adding buttermilk and flour mixture.
Step 9
Pour batter over caramel and pecans.
Step 10
Bake for 30-35 minutes. Cool 10 minutes.
Step 11
Invert cakes onto serving plates. Enjoy warm or at room temperature.