Fresh Strawberry Upside Down Cake
The first recorded recipe for upside down cake appeared in a 1924 Gold Medal Flour advertisement.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Strawberries
- 4 tablespoon Butter
- 1 cup Brown sugar
- 1.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup White sugar
- 1 teaspoon Vanilla extract
- 0.75 cup Milk
- 1 unit Egg
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add the brown sugar and cook until melted and bubbly. Pour the mixture into the greased cake pan.
- Arrange the strawberry slices on top of the brown sugar mixture.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, cream together the remaining butter and white sugar. Add the vanilla extract, milk, and egg. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the strawberries in the cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Invert the cake onto a serving plate and let it cool completely.
- Serve the fresh strawberry upside down cake with whipped cream or ice cream, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.