Strawberry Upside Down Cake
A delightful dessert featuring caramelized strawberries over a tender cake, perfect for gatherings and cozy afternoons.
Ingredients
For the topping
- 2 cups fresh strawberries, hulled and sliced Use fresh strawberries for the best flavor and texture.
- 1/2 cup brown sugar For sweetness and moisture.
- 1/4 cup unsalted butter Melted for the caramelized base.
For the cake
- 1 1/2 cups all-purpose flour Provides structure to the cake.
- 1 cup granulated sugar Adds sweetness.
- 1/2 cup unsalted butter, softened For texture and moisture.
- 2 large eggs Brings structure and moisture.
- 1/2 cup milk Adds moisture and tenderness.
- 1 1/2 tsp baking powder Leavening agent.
- 1 tsp vanilla extract Enhances flavor.
- 1/4 tsp salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a round cake pan, melt 1/4 cup of unsalted butter over low heat on the stove.
- Once melted, remove from heat and sprinkle the brown sugar evenly on top.
- Arrange the hulled and sliced strawberries on top of the brown sugar mixture in the pan.
Mixing the Cake Batter
- In a large mixing bowl, cream the softened 1/2 cup of unsalted butter with the granulated sugar until light and fluffy.
- Add the two large eggs to the creamed butter and sugar mix, one at a time.
- Pour in the 1/2 cup of milk and 1 teaspoon of vanilla extract into the mixture and stir well.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Carefully spoon the batter over the arranged strawberries in the cake pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate.
- Allow the cake to cool completely before serving.
Notes
Store leftovers in an airtight container. This cake can be served at room temperature or warmed slightly.