Description
A delightful Strawberry Upside-Down Cake featuring a caramelized layer of fresh strawberries baked underneath a moist and tender vanilla cake. Perfect for summer gatherings or a sweet treat any time of year, this cake combines the rich flavors of brown sugar and butter with the natural sweetness of ripe strawberries.
Ingredients
Scale
Fruit Topping
- 2 cups fresh strawberries, hulled and halved
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Create Strawberry Layer: Pour the melted butter into the bottom of the prepared pan and evenly sprinkle the brown sugar over it. Arrange the halved strawberries cut side down in a single layer over the sugar mixture.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, indicating proper aeration.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Sour Cream: Mix in the sour cream until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture in portions, alternating with the whole milk. Mix just until combined to avoid overmixing, which can toughen the cake.
- Assemble and Bake: Gently pour the batter over the strawberry layer in the pan and smooth out the top with a spatula. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cake and carefully invert it onto a serving plate. Remove the parchment paper and allow the cake to cool completely before serving.
Notes
- Sour cream can be substituted with plain Greek yogurt for a slightly tangier flavor and added protein.
- This cake is best enjoyed the same day it is made to preserve the freshness of the strawberries and the texture of the cake.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
