Real Recipes From Real Home Cooks ®
Upside-Down Pecan and Butterscotch Caramel Cake | RICARDO
INGREDIENTS
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1 1/4 cups (310 ml) sugar
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1/4 cup (60 ml) Scotch (whiskey or bourbon)
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1/4 cup (60 ml) water
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2 tablespoons (30 ml) white (preferably) corn syrup
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2 tablespoons (30 ml) honey
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1 cup (250 ml) 35% cream, hot
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1/4 cup (60 ml) salted butter
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1 1/2 cups (375 ml) pecan halves
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2 cups (500 ml) unbleached all-purpose flour
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3/4 cup (180 ml) finely chopped pecans (in the food processor)
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1 teaspoon (5 ml) baking soda
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1/4 teaspoon (1 ml) salt
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1/2 cup (125 ml) unsalted butter, softened
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1/4 cup (60 ml) canola oil
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1 1/2 cups (375 ml) brown sugar
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1 teaspoon (5 ml) vanilla extract
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3 eggs
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1 cup (250 ml) buttermilk
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