Old-Fashioned Strawberry Upside-Down Cake
Moist vanilla butter cake baked over a caramelized strawberry layer and inverted for a classic fruit-topped finish
PRINT PINServings 8
INGREDIENTS
Strawberry Topping
- 3 tbsp unsalted butter
- 1 2/3 cups fresh strawberries hulled and halved
- 1/2 cup packed light brown sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- pinch salt.
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup sour cream.
INSTRUCTIONS
Prepare Pan and Topping
- heat oven to 350 F and grease a 9 inch round cake pan then line bottom with parchment
- melt 3 tbsp butter and pour into pan then sprinkle brown sugar evenly
- toss strawberries with lemon juice vanilla and pinch of salt then arrange cut side down in a tight single layer over the sugar.
Make Batter and Bake
- whisk flour baking powder baking soda and salt
- beat softened butter and sugar until light then beat in eggs one at a time and add vanilla
- mix in dry ingredients alternating with buttermilk and sour cream just until combined
- spread batter gently over strawberries and smooth top
- bake until golden and a toothpick comes out clean 40 to 50 minutes then cool 10 minutes
- run a knife around edge invert onto a plate and lift pan off then peel parchment and cool slightly before slicing.
Notes
1. Use ripe firm strawberries to avoid excess liquid; If using frozen strawberries thaw drain and pat dry; Add 1 tsp lemon zest to the batter for brighter flavor; Do not cool longer than 15 minutes before inverting to prevent sticking; Serve with whipped cream or vanilla ice cream
Nutrition
Calories: 360kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g