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Walnut Flip Cake


Walnut Flip Cake




or Caramel Sauce

or 310 ml Sugar

or 60 ml (1/4 c) Scotch Whiskey (Whisky or Bourbon)


or 60 ml (1/4 c) Water

or 30 ml (2 tablespoons) . ) light corn syrup, preferably 1 cup ( or 250 ml) hot cream 1/4 cup ( or 60 ml) salted

butter 1 1/2 cups ( or 375 ml) pecan halves

For the cake

or 500 ml ( 2 cups ) All-purpose flour


or 180 ml (3/4 cup) Pecans, finely chopped in a food processor

or 5 ml (1 teaspoon) Baking powder

or 1 ml (1/4 teaspoon) Salt

or 125 ml (1/2 cup) unsalted Butter

or 60 ml (1/4 cup) Rapeseed oil


or 375 ml (1 1/2 cups) Brown sugar

or 5 ml (1 teaspoon) Vanilla extract

or 3 Eggs

or 250 ml (1 c) Buttermilk

To make



Pecan Upside Down Pie: Place rack in center of oven. Preheat the oven to 180°C (350°F). Butter the bottom of two

20 cm (8 inch) square baking tins and line them with baking paper. Allow it to overhang on both sides. Place on

the baking sheet.

Caramel and Caramel Sauce

Bring sugar, scotch, water and syrup to the boil in a saucepan.Cook without stirring until the mixture turns golden

brown. Remove from heat and gradually add cream and butter. Bring to a boil and stir until the mixture is

smooth. Divide the caramel between the baking dishes. Sprinkle with half walnuts.For the cake, mix flour,

chopped walnuts, baking powder and salt in a bowl. Reservations.

In another bowl, mix the butter, oil, brown sugar and vanilla with an electric mixer. Add the eggs one at a time


and beat until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with

the buttermilk.Carefully spread the dough over the caramel into the baking pans. Bake for about 50 minutes.

Allow to cool for about 30 minutes.

Turn a first cake over and turn it onto a serving plate. Turn the second cake onto a baking tray and slide it onto

the first.Allow to cool completely.

Serve warm or cold and top with whipped cream if desired.

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