*ingredients :
+Butterscotch caramel sauce
°310 ml (1 1/4 cup) sugar
°60 ml (1/4 cup) Scotch (whiskey or bourbon)
°60 ml (1/4 cup) water
°30 ml (2 tablespoons) pure corn syrup, preferably
°1 C 35% cream, hot
°1/4 C salt butter
°1 12 cups (375 ml) pecan halves
+cake
°2 C un-bleached flour
°3/4 cup (180 ml) finely chopped pecans in a food processor
°5 ml (1 tsp) baking-soda
°1/4 tsp (1 ml) salt
°1/2 cup (125 ml) softened unsalted butter
°60 ml (1/4 cup) canola oil
°375 ml (1 12 C) brown sugar
°5 ml (1 teaspoon) vanilla extract
°3 eggs
°250 ml (1 cup) buttermilk
* Methods :
Place the grill in the middle of the oven. Heat oven 180°C (350°F). Butter the bottom of two 8-inch (20 cm) square baking dishes with parchment paper, and let them hang on both sides. Place on cookie sheet.
Butterscotch-caramel-sauce
In saucepan, bring sugar, scotch, water also syrup to boil. Remove the pan from the heat, gradually add the cream and butter. Bring the mixture to a boil again, stirring until the mixture is homogeneous. Spread the caramel among the baking dishes. Sprinkle half of the pecans. For reservations.
cake
In a bowl, combine flour, chopped pecans, baking soda and salt. For reservations.
In other bowl, beat butter, oil, brown sugar, & vanilla with an electric mixer. Add eggs, one at a time, beating until soft and smooth. On low speed, blending dried ingredients alternately with buttermilk. Gently spread the dough in the baking dishes on the caramel. Baking for 50 min Let cool for 30 minutes (important to prevent the caramel from getting too hot).
Gently invert the first cake onto a serving plate. Flip the second cake onto a baking sheet and slide it over the first. Let it cool completely.
Serve warm or cold and accompany with whipped cream if desired.
Enjoy !
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