Butterscotch Upside-Down Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.

   Tip: Use a high-quality cake pan to ensure even browning.

2. 2

   In a medium saucepan, combine the butterscotch sauce, unsweetened condensed milk, and vanilla extract. Place over medium heat and cook, stirring occasionally, until the mixture thickens and turns a deep amber color.

   Tip: Be patient and stir frequently to prevent scorching.

3. 3

   In a large bowl, whisk together the flour, granulated sugar, light brown sugar, and salt. Add the unsalted butter and use an electric mixer to beat until the mixture resembles coarse crumbs.

   Tip: Use a food processor for a quicker result.

4. 4

   Add the large eggs one at a time, beating until well combined after each addition.

   Tip: Don't overmix to maintain tender crumb.

5. 5

   Add the butterscotch mixture to the dry ingredients and stir until just combined.

   Tip: Reserve 50g of the streusel mixture for topping.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Don't overfill to prevent overflow.

7. 7

   Sprinkle the reserved streusel mixture evenly over the batter.

   Tip: Press the streusel gently to adhere.

8. 8

   Arrange the pecan halves in a pattern over the streusel.

   Tip: This adds visual appeal and crunch.

9. 9

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the baking time.

10. 10

    Remove from the oven and let cool in the pan for 5 minutes.

    Tip: Run a knife around the edges to loosen the cake.

11. 11

    Invert onto a serving plate and serve warm with a scoop of vanilla ice cream.

    Tip: Enjoy the gooey butterscotch sauce!