Description
A delightful Strawberry Upside Down Cake featuring a caramelized strawberry topping and a moist vanilla cake.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 pound fresh strawberries, hulled and sliced 1/4 inch thick
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
- Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter.
- Arrange strawberry slices in a single layer over the brown sugar.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in alcohol-free vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Pour the cake batter over the strawberries in the pan, spreading evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Serve warm or at room temperature.
Notes
- For best results, use ripe, firm strawberries.
- Do not overmix the cake batter; this can result in a tough cake.
- The cake can be stored at room temperature for up to 2 days, covered.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg