- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper letting it hang over 2 opposite sides. Place on baking sheet.
Butterscotch Caramel Sauce
- In a saucepan, bring the sugar, scotch, water and syrup to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually add the cream and butter. Bring back to a boil, stirring until the mixture is smooth. Divide the caramel among the baking dishes. Sprinkle with the pecans. Set aside.
- In a bowl, combine the flour, chopped pecans, baking soda and salt. Set aside.
- In another bowl, cream the butter with the oil, brown sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until the mixture is smooth. At low speed, add the dry ingredients alternately with the buttermilk. Divide the batter and gently spread over the caramel. Bake for approximately 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool 30 minutes (to allow the piping hot caramel a chance to cool down).
- Gently unmould the first cake on a serving plate. Unmould the second cake on a second plate and then gently slide it onto the first. Cool completely.
- Serve warm or cold and garnish with whipped cream, if desired.
If you don’t have buttermilk, mix 15 ml (1 tablespoon) lemon juice or vinegar with 250 ml (1 cup) milk. Then, let stand for ten minutes until the milk thickens, then stir.