Strawberry Upside Down Cake
This delightful dessert combines the sweetness of fresh strawberries with a light, fluffy cake and offers a stunning presentation.
Ingredients
Topping
- 1 cup brown sugar Sprinkled in the cake pan
- 2 cups fresh strawberries, hulled and sliced Layered on top of the brown sugar
Cake Batter
- 1/2 cup unsalted butter, melted Adds richness to the batter
- 1 cup granulated sugar
- 2 large eggs Room temperature for better mixing
- 1 teaspoon vanilla extract For flavor
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder Leavening agent
- 1/2 teaspoon salt Enhances flavor
- 1/2 cup milk At room temperature
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a round cake pan, sprinkle the brown sugar evenly and layer the sliced strawberries on top.
Mixing
- In a bowl, mix the melted butter with granulated sugar until creamy. Add the eggs, one at a time, and the vanilla extract, mixing well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until well blended.
Baking
- Pour the batter over the strawberries in the cake pan.
- Bake for about 45 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes, then carefully invert onto a serving plate.
Notes
Enhance flavor by adding a splash of lemon juice. You can also mix in other fruits like blueberries or peaches.