strawberry-upside-down-cake

Summer Dessert Recipes

Strawberry Upside-Down Cake

2024-03-20 By : Admin
Pineapple upside-down cake is the most classic, but you can pretty much put anything underneath cake batter, bake it, flip it, and have a stunner of a dessert. For this version, we kept it simple with strawberries—make this for any and every occasion this summer!

Ingredients

  • 1 lb. 

    strawberries, thinly sliced into rounds

  • 1/4 c. 

    brown sugar

  • 2 tbsp. 

    cornstarch

  • 1 3/4 c. 

    all-purpose flour

  • 2 tsp. 

    baking powder

  • pinch of salt

  • 3/4 c. 

    granulated sugar

  • 2 

    large eggs

  • 1/2 c. 

    sour cream

  • 1/2 c. 

    (1 stick) unsalted butter, melted

  • 1 tsp. 

    pure vanilla extract

  • Vanilla ice cream, for serving

Directions

    • Directions

      • Step 1Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again.
      • Step 2In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer.
      • Step 3Make cake batter: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter, and vanilla. Add in the dry ingredients and stir until just combined.
      • Step 4Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries.
      • Step 5Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
      • Step 6Let the cake cool in the skillet, about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let cool completely or refrigerate before slicing. Serve with vanilla ice cream.
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