Strawberry Upside-Down Cake
Moist vanilla butter cake baked over a caramelized strawberry topping and inverted for a glossy fruit finish
PRINT PINServings 8
INGREDIENTS
Strawberry Topping
- 3 tbsp unsalted butter melted
- 1 2 cup light brown sugar packed
- 1 tbsp lemon juice
- 1 4 tsp salt
- 2 1 2 cups fresh strawberries hulled and sliced.
Cake Batter
- 1 1 2 cups all purpose flour
- 1 1 2 tsp baking powder
- 1 4 tsp baking soda
- 1 4 tsp 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 room temperature
- 1 4 cup sour cream or plain yogurt.
INSTRUCTIONS
Pan And Topping
- heat oven to 350 F and grease a 9 inch round cake pan then line bottom with parchment and grease again
- whisk melted butter and brown sugar with lemon juice and salt then spread evenly in pan
- arrange strawberry slices in a tight single layer over the sugar mixture.
Batter And Bake
- whisk flour baking powder baking soda and salt
- cream softened butter with granulated sugar until light and fluffy then beat in eggs one at a time and mix in vanilla
- mix in dry ingredients alternating with buttermilk then fold in sour cream just until combined
- spread batter gently over strawberries and smooth top
- bake until a toothpick in the center comes out clean and top springs back about 40 to 50 minutes
- cool in pan 10 minutes then run a knife around edge invert onto a serving plate and peel parchment.
Notes
1. Use ripe but firm strawberries to reduce excess juice; If using frozen strawberries thaw and drain well then pat dry; Substitute kefir or milk plus 1 tbsp vinegar for buttermilk; Do not cool completely before inverting or topping may stick; Store covered at room temperature 1 day or refrigerate up to 3 days and bring to room temperature before serving
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g