Pecan Upside Down Cake

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.