Upside-Down Pecan and Butterscotch Caramel Cake | RICARDO

Ingredients

• 1 1/4 cups (310 ml) sugar
• 1/4 cup (60 ml) Scotch (whiskey or bourbon)
• 1/4 cup (60 ml) water
• 2 tablespoons (30 ml) white (preferably) corn syrup
• 2 tablespoons (30 ml) honey
• 1 cup (250 ml) 35% cream, hot
• 1/4 cup (60 ml) salted butter
• 1 1/2 cups (375 ml) pecan halves
• 2 cups (500 ml) unbleached all-purpose flour
• 3/4 cup (180 ml) finely chopped pecans (in the food processor)
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) unsalted butter, softened
• 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