This delightful Strawberry Upside-Down Cake is a perfect blend of sweet and tart, with fresh strawberries caramelized in a buttery brown sugar glaze, topped with tender vanilla cake.
Ingredients
- 2 cups fresh strawberries hulled and halved
- 1 cup brown sugar packed
- 1/4 cup unsalted butter melted
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk at room temperature
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs at room temperature
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the melted butter and brown sugar. Spread this mixture evenly in a 9-inch round cake pan.
- Arrange the strawberry halves over the butter and sugar mixture, cut side down.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the cake batter over the strawberries in the pan, spreading evenly.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes, then run a knife around the edge of the pan and invert the cake onto a serving plate.
- Serve warm or at room temperature.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 4mg