Strawberry Upside Down Cake
A delightful dessert that captures the essence of summer with fresh strawberries and soft cake, beautifully arranged in an upside-down presentation.
Ingredients
For the Topping
- 2 cups fresh strawberries, hulled and halved Choose ripe, sweet strawberries for best flavor.
- 1/2 cup brown sugar
- 1/4 cup butter Melted in the baking pan.
For the Cake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure a nice, even bake.
- In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter.
- Arrange the halved strawberries, cut side down, over the brown sugar.
Make the Batter
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat together the granulated sugar and egg until fluffy.
- Gradually add the milk and vanilla extract to the egg mixture.
- Combine the wet and dry ingredients until just mixed.
Baking
- Carefully pour the batter over the strawberries in the pan, making sure to cover them evenly.
- Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes, then run a knife around the edges and carefully invert the cake onto a serving plate.
Notes
Serve the cake warm or at room temperature. It pairs beautifully with whipped cream or vanilla ice cream. Leftover cake can be stored in an airtight container at room temperature for up to three days.