Pecan Upside Down Cake

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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