PECAN UPSIDE DOWN BUNDT CAKE

Indulge your taste buds with the rich and decadent delight of a Pecan Upside Down Bundt Cake, a true masterpiece of flavor and texture. This heavenly dessert combines the nutty crunch of pecans with the irresistible sweetness of butterscotch caramel, all nestled within a moist and tender cake crumb. Each bite is a symphony of caramelized goodness and buttery pecans, making it a dessert fit for any occasion, whether it’s a cozy family gathering or an elegant dinner party.

The journey begins with the creation of a luscious butterscotch caramel sauce, where sugar, Scotch whiskey (or bourbon), and a touch of corn syrup come together to form a golden elixir. This velvety caramel is then poured into the bundt pan, creating a luxurious base upon which the pecans are delicately arranged. Meanwhile, a rich cake batter is prepared, infused with the essence of vanilla and studded with finely chopped pecans, ensuring that every slice is bursting with nutty goodness.

As the cake bakes to golden perfection, the aroma of caramelized sugar and toasted pecans fills the air, tantalizing your senses and building anticipation for the culinary masterpiece to come. Once cooled and inverted onto a serving platter, the Pecan Upside Down Bundt Cake is revealed in all its glory, ready to be sliced and savored by all who are fortunate enough to partake. With its irresistible combination of flavors and elegant presentation, this delectable dessert is sure to captivate the hearts and palates of all who indulge.

Pecan Upside Down Bundt Cake

Ingredients:

For the Butterscotch Caramel Sauce:

• 1 1/4 cups (310 ml) granulated sugar
• 1/4 cup (60 ml) Scotch whiskey or bourbon
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) light corn syrup (preferably)
• 1 cup (250 ml) hot cream
• 1/4 cup (60 ml) salted butter
• 1 1/2 cups (375 ml) pecan halves

For the Cake:

• 2 cups (500 ml) all-purpose flour
• 3/4 cup (180 ml) pecans, finely chopped in a food processor
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) unsalted butter
• 1/4 cup (60 ml) canola oil
• 1 1/2 cups (375 ml) brown sugar
• 1 teaspoon (5 ml) vanilla extract
• 3 eggs
• 1 cup (250 ml) buttermilk

Instructions:

1. Preparation:

• Preheat the oven to 350°F (180°C).
• Butter and line the bottom of two 8-inch (20-cm) square baking dishes with parchment paper, leaving some overhang on two sides. Place the baking dishes on a cookie sheet for easier handling.

1. Butterscotch Caramel Sauce:

• In a saucepan, combine the granulated sugar, Scotch, water, and corn syrup. Bring the mixture to a boil without stirring until it turns golden in color.
• Remove from heat and gradually pour in the hot cream and butter. Return the mixture to the heat and bring it to a boil again, stirring until smooth.
• Divide the caramel sauce evenly between the prepared baking dishes. Sprinkle half of the pecan halves over the caramel in each dish. Set aside.

1. Cake:

• In a bowl, whisk together the flour, finely chopped pecans, baking soda, and salt. Set aside.
• In another bowl, using an electric mixer, cream together the unsalted butter, canola oil, brown sugar, and vanilla extract until light and fluffy.
• Add the eggs one at a time, beating well after each addition until the mixture is smooth and well combined.
• With the mixer on low speed, gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the cake batter evenly between the prepared baking dishes, spreading it over the caramel and pecans.

1. Baking:

• Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for about 30 minutes.

1. Assembly:

• Invert one cake onto a serving platter.
• Carefully invert the second cake onto a baking sheet and then slide it onto the first cake, pecan side up.
• Let the assembled cake cool completely.

1. Serving:

• Serve the pecan upside-down bundt cake warm or cold.
• Optionally, top with whipped cream before serving.

Enjoy your delicious Pecan Upside Down Bundt Cake!