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

For The 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

How To Make Pecan Upside Down Cake

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