Upside-Down Pecan and Butterscotch Caramel Cake

Ingredients

• Butterscotch Caramel Sauce

  • 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

• Cake

  • 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