Cake!! Cake & More Cake!

Not sure if anyone ready my blog on Jan 5 'Late to the Game' where I talked about a pecan cake that was amazing. At the time I posted the recipe in french ( http://www.ricardocuisine.com/recettes/gateaux/2128-gateau-renverse-aux-pacanes-et-au-caramel-butterscotch ) and I couldn't help myself, although I'm trying to eat healthier I had to try it myself!

Let me tell you - it is AMAZING!! I did make it a little differently though. Instead of 2 single layer cakes I made a few smaller ones to share with friends! I also overcooked the caramel so it didn't melt into the cake like it was supposed to. A last note - make sure you watch it while it's cooling, you'll want to make sure it's not too cool or any extra caramel will dry onto the pan and you won't be able to spoon it onto the cake.

VERY GOOD CAKE & I highly suggest you serve it warm!

Here's the recipe

Preparation time: 30 min
Cooking time: 55 min
Portions: 10

INGREDIENTS

Caramel Butterscotch Sauce:
310 ml (1 ¼ c) sugar
60 ml (1/4 cup) scotch (whiskey or bourbon)
60 ml (1/4 cup) water
30 ml (2 TBSP) clear syrup of your choosing
OR
30 ml (2 TBSP) honey
250 ml (1 cup) 35% crème, warm
60 ml (1/4 cup) salted butter
375 ml (1 ½ cup) pecan halves

CAKE:
500 ml (2 cup) multi-purpose flour, non bleached
180 ml (¾ cup) finely ground pecans
5 ml (1 tsp) baking soda
1 ml (¼ tsp) salt
125 ml (½ cup) butter, non salted, softened
60 ml (1/4 cup) cooking oil
375 ml (1 ½ cup) brown sugar
5 ml (1 tsp) vanilla extract
3 eggs
250 ml (1 cup) buttermilk

Preparation

Place grill in the center of oven. Preheat oven to 180°C (350 °F). Butter & line 2 - 20cm (8”) square baking pans with parchment paper so that it doubles and goes over the sides of the pan. Places on a cookie sheet.

Caramel Butterscotch Sauce
1. In a casserole dish, bring to a boil the sugar, scotch, water and syrup. Cook without stirring until color begins to darken. Remove from heat and gradually add cream and butter. Bring to a boil again stirring just until mixed. Spread the caramel in the baking dish. Add pecan halves. Set aside.

Cake
1. In a bowl mix flour, chopped pecans, baking soda and salt. Set aside.
2. In another bowl, cream butter with oil, the brown sugar and vanilla with an electric mixer. Add eggs, one at a time, and beat just until mixed and smooth. At low speed add in the dry ingredients, alternating with the buttermilk. Carefully add to the pans with the caramel butterscotch mixture. Cook for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool 30 minutes (this is important to ensure the caramel cools and sets.
3. Carefully inverse cake onto a serving platter. Inverse the 2nd cake onto a plate & gently slide it onto the first. Let cool completely.
4. Serve warm or cold accompanied with whip cream if desired.

NOTES
To get buttermilk, add 15ml (1Tbsp) vinegar or lemon juice with 250ml (1 cup) of milk. Let set for 10 minutes, the milk will thicken with time, then stir.