Dulce de Leche Upside-Down Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.

2. 2

   In a medium saucepan, combine the brown sugar and 50g (1.8 oz) of the unsalted butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

3. 3

   Increase the heat to medium-high and bring the sugar mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture turns a deep amber color.

4. 4

   Remove the saucepan from the heat and slowly pour in the heavy cream, whisking constantly to prevent the mixture from splashing.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture has thickened slightly.

6. 6

   Stir in the dulce de leche, caramel sauce, and cinnamon.

7. 7

   In a large bowl, whisk together the flour, baking soda, and salt. Add the remaining 100g (3.5 oz) of unsalted butter and mix until the mixture resembles coarse crumbs.

8. 8

   Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.

9. 9

   Pour the wet ingredients into the dry ingredients and stir until just combined.

10. 10

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

11. 11

    Drizzle the warm dulce de leche mixture over the batter, then sprinkle with chopped pecans.

    Tip: This will create a crispy brown sugar crust on top of the cake.