Description
A delightful Strawberry Upside Down Cake featuring fresh strawberries caramelized with brown sugar and melted butter, topped with a moist, fluffy vanilla cake batter. This classic American dessert is perfect for summer gatherings and pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup light brown sugar
- 4 tablespoons unsalted butter, melted
Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
Instructions
- Prepare the Pan and Fruit Base: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly. Pour the melted butter into the bottom of the pan and sprinkle it evenly with the light brown sugar. Arrange the sliced strawberries over the sugar in a single, even layer to create the caramelized topping once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and eliminate lumps, setting this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes. This process incorporates air for a tender cake texture.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Stir in the sour cream and whole milk until well combined to keep the batter moist. Gradually add the dry ingredients to the wet mixture, gently folding until just incorporated to avoid overmixing which can toughen the cake.
- Assemble and Bake: Gently spoon the cake batter over the strawberry topping in the pan and smooth the surface with a spatula. Bake the cake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Invert: Allow the cake to rest in the pan for 10 to 15 minutes after baking. Run a knife carefully around the edges to loosen the cake, then invert it onto a serving plate so the strawberries are on top. Let the cake cool slightly before slicing to maintain its structure and enhance serving.
Notes
- Best served slightly warm or at room temperature for optimal flavor and texture.
- Greek yogurt can be used as a substitute for sour cream to add a tangy taste and creaminess.
- Pair with whipped cream or vanilla ice cream for an indulgent dessert experience.
