ADVERTISEMENT
Welcome to a delightful twist on a classic dessert: Pecan Upside-Down Cake! This indulgent treat combines the rich flavors of caramelized pecans with a moist and tender cake base, creating a dessert that’s as beautiful as it is delicious.
Imagine flipping over a cake pan to reveal a stunning layer of golden-brown pecans nestled in a gooey caramel sauce, perfectly complemented by a light and fluffy cake. Each bite is a symphony of textures and tastes, with the nutty crunch of pecans balancing the sweet richness of the caramel and the buttery softness of the cake.
*INGREDIENTS:
- ° sauce-caramel
- °310 ml sugar
- °60 ml (1/4 c) Scotch (whiskey or bourbon)
- °60 ml (1/4 c) water
- °30 ml (2 tbsp.) light corn syrup, preferably
- °250 ml (1 c) cream, hot
- °60 ml (1/4 cup) salted butter
- °375 ml (1 1/2 c) pecan halves
- +Cake
- °500 ml (2 c) 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 c) un-salted butter
- °60 ml (1/4 c) canola oil
- °375 ml (1 1/2 c) brown sugar
- °5 ml (1 tsp) vanilla extract
- °3 egg
- °250 ml (1 c) buttermilk
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
