Strawberry Upside Down Cake
A charming and rustic vanilla sponge cake featuring a beautiful caramelized crown of fresh strawberries that creates its own luscious syrup as it bakes.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 1 cup Granulated Sugar
- 0.75 cups Unsalted Butter, softened
- 2 Large Eggs
- 1 pound Fresh Strawberries, hulled and halved
- 1.5 teaspoons Baking Powder
- 0.5 cups Milk
- 1 teaspoon Vanilla Extract
- 0.25 teaspoons Salt
Instructions
- Preheat oven to 350°F (175°C) and line the bottom of a 9-inch round pan with parchment paper.
- In a bowl, cream together 0.5 cups of butter and 0.75 cups of sugar until light and fluffy. Add eggs and vanilla, beating well.
- Whisk together flour, baking powder, and salt. Add to the creamed mixture alternately with the milk.
- Melt the remaining 0.25 cups of butter and pour into the bottom of the cake pan. Sprinkle with the remaining 0.25 cups of sugar.
- Arrange the strawberry halves cut-side down in the bottom of the pan in a tight pattern.
- Gently spread the cake batter over the strawberries.
- Bake for 35-40 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes before inverting onto a plate.
Notes
- Do not skip the parchment paper; it ensures the fruit releases cleanly from the pan.
- Pat the strawberries dry after washing to prevent the cake from becoming too soggy.
- Flip the cake while it is still warm to prevent the caramel from hardening and sticking to the pan.
Find it online: https://dishmio.com/strawberry-upside-down-cake/