Emy’s kitchen magic is at it again with her recent creation—a luscious Pecan Upside Down Cake posted just five days ago. This delectable treat is a symphony of flavors, blending rich butterscotch caramel, crunchy pecans, and a moist, nutty cake. Emy’s recipe promises to satisfy your sweet tooth and elevate your dessert game. Let’s dive into the details of crafting this indulgent Pecan Upside Down Cake.
Ingredients:
For the Butterscotch 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, preferably
- 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 in a food processor
- 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
How To Make Pecan Upside Down Cake:
- Preparation:
- Preheat the oven to 180°C (350°F) and position the rack in the center.
- 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.
- Butterscotch Caramel Sauce:
- In a saucepan, bring sugar, Scotch, water, and syrup to a boil.
- Cook without stirring until the mixture turns golden.
- Remove from heat and gradually add hot cream and butter.
- Bring to a boil again, stirring until the mixture is smooth.
- Divide the caramel into the baking dishes and sprinkle half of the pecans on top.
- Cake Batter:
- In a bowl, combine flour, finely chopped pecans, baking soda, and salt. Set aside.
- In another bowl, cream together butter, oil, brown sugar, and vanilla.
- Add eggs one at a time, beating until the mixture is smooth.
- At low speed, add dry ingredients alternately with buttermilk.
- Baking:
- Carefully divide the batter into the baking dishes over the caramel.
- Bake for about 50 minutes.
- Let it cool for about 30 minutes.
- Assembly:
- Invert one cake onto a serving platter.
- Invert the second cake onto a baking sheet and slide it onto the first.
- Let it cool completely.
- Serving:
- Serve warm or cold and top with whipped cream if desired.
Conclusion:
Emy’s Pecan Upside Down Cake is not just a dessert; it’s a celebration of decadence and culinary finesse. With layers of butterscotch caramel, crunchy pecans, and a moist pecan-infused cake, each bite is a journey into sweetness. Whether served warm or chilled, with or without whipped cream, Emy’s creation is a testament to the joys of baking. So, gather your ingredients, preheat that oven, and savor the irresistible taste of this Pecan Upside Down Cake extravaganza!