Pecan Upside Down Cake
"Indulge in the richness of "Pecan Upside Down Cake," featuring golden syrup, brown sugar, and vanilla-infused caramelized pecans under a fluffy vanilla cake layer. Quick and easy, this dessert combines the decadence of pie and cake in one delightful dish...."
INGREDIENTS
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Pecans (chopped: 200 grams (7 ounces))
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Golden syrup: 175 milliliters (¾ cup)
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Brown sugar (light or dark: 70 grams (⅓ cup))
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Unsalted butter (melted: 113 grams (4 ounces))
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Lemon juice: 15 milliliters (1 tablespoon)
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Vanilla extract: 5 milliliters (1 teaspoon)
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Large eggs: 2
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White sugar: 200 grams (1 cup)
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All-purpose flour: 250 grams (2 cups)
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Baking powder: 7.5 milliliters (1½ teaspoons)
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Baking soda: 2.5 milliliters (½ teaspoon)
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Salt: 2.5 milliliters (½ teaspoon)
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Cooking oil: 120 milliliters (½ cup)
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Buttermilk: 120 milliliters (½ cup)
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Vanilla extract: 10 milliliters (2 teaspoons)
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Optional spices (pumpkin spice, gingerbread, cinnamon powder: 5 milliliters (1 teaspoon))
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