PECAN UPSIDE DOWN CAKE
If you’re a fan of sweet, nutty desserts, then PECAN UPSIDE DOWN CAKE is your ultimate treat. The combination of rich caramel sauce and crunchy pecans atop a moist cake is simply irresistible. In this article, we’ll take you through the step-by-step process of creating this delightful dessert that will have your taste buds dancing with joy. So, let’s dive right in and explore the world of PECAN UPSIDE DOWN CAKE.
Ingredients
Let’s start by gathering the ingredients you’ll need to make this mouthwatering PECAN UPSIDE DOWN CAKE. We’ve organized them into two categories: the caramel sauce and the cake itself.
Caramel Sauce
| Ingredients | Quantity |
|---|---|
| Sugar | 310 ml |
| Scotch (whiskey or bourbon) | 60 ml (1/4 c) |
| Water | 60 ml (1/4 c) |
| Light corn syrup, preferably | 30 ml (2 tbsp.) |
| Hot cream | 250 ml (1 c) |
| Salted butter | 60 ml (1/4 cup) |
| Pecan halves | 375 ml (1 1/2 c) |
For The Cake
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 500 ml (2 c) |
| Pecans, finely chopped | 180 ml (3/4 cup) |
| Baking soda | 5 ml (1 tsp) |
| Salt | 1 ml (1/4 tsp) |
| Un-salted butter | 125 ml (1/2 c) |
| Canola oil | 60 ml (1/4 c) |
| Brown sugar | 375 ml (1 1/2 c) |
| Vanilla extract | 5 ml (1 tsp) |
| Eggs | 3 |
| Buttermilk | 250 ml (1 c) |
Now that we have our ingredients ready, let’s proceed to the preparation steps.
How To Make Pecan Upside Down Cake
Step 1: Preheat and Prepare
- Preheat your oven to 180°C (350°F).
- Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, allowing it to hang over two sides. Place them on a cookie sheet.
Step 2: Prepare the Caramel Sauce
- In a saucepan, combine the sugar, Scotch (whiskey or bourbon), water, and light corn syrup.
- Bring the mixture to a boil without stirring and let it cook until it takes on a golden color.
- Remove the saucepan from the heat, and gradually add the hot cream and salted butter.
- Bring it to a boil again, stirring until the mixture is smooth.
- Divide the caramel sauce evenly into the two baking dishes.
- Sprinkle half of the pecan halves over the caramel.
Step 3: Prepare the Cake Batter
- In a separate bowl, combine the all-purpose flour, finely chopped pecans, baking soda, and salt.
- In another bowl, cream the un-salted butter with canola oil, brown sugar, and vanilla using an electric blender.
- Add the eggs one at a time, beating until the mixture is smooth and homogeneous.
- At low speed, add the dry ingredients alternately with the buttermilk.
- Carefully divide the cake batter into the two baking dishes over the caramel and pecans.
Step 4: Bake and Serve
- Bake the cakes for about 50 minutes.
- Let them cool for about 30 minutes.
- Invert one cake onto a serving platter and then invert the second cake onto a baking sheet, sliding it onto the first cake.
- Allow the cakes to cool completely.
- Serve them warm or cold and top with whipped cream if desired.
