Strawberry Upside Down Cake
The upside-down cake is believed to have originated in the United States during the early 1900s.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Strawberry Upside Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a round cake pan.
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Melt 2 tablespoons of butter and pour it into the greased cake pan. Sprinkle brown sugar evenly over the butter.
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Arrange the sliced strawberries on top of the brown sugar.
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In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
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In a separate bowl, cream together the remaining butter and granulated sugar. Add the egg, milk, and vanilla extract, and mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter over the strawberries in the cake pan.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Place a serving plate upside down on top of the cake pan. Carefully flip the cake pan and plate together to release the cake onto the plate.
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Allow the cake to cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 42g15%
- Sugars 28g
- 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.
