Description
This Fresh Strawberry Upside Down Cake is a delightful dessert featuring a buttery caramelized brown sugar topping adorned with fresh strawberries, layered beneath a moist and tender vanilla cake. Perfect for showcasing seasonal strawberries, this cake bakes to a golden perfection and is great served warm with whipped cream or vanilla ice cream.
Ingredients
Scale
Topping
- 1 pint fresh strawberries, hulled and sliced
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream (or Greek yogurt)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set it aside for the topping.
- Make Caramel Topping: In a small saucepan over medium heat, melt ½ cup of butter. Stir in the packed brown sugar and continue cooking for about 2 minutes until the sugar dissolves and the mixture is smooth. Remove from heat and stir in 1 teaspoon of vanilla extract to enhance the flavor.
- Arrange Topping: Pour the warm caramel mixture into the prepared cake pan, spreading it out evenly. Arrange the sliced strawberries over the caramel in a circular, visually pleasing pattern to create the signature upside-down effect.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3 minutes. This step incorporates air for a light cake texture. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Batter: Add the dry flour mixture to the wet ingredients in three parts, alternating with the milk and sour cream, beginning and ending with the flour. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Assemble Cake Batter: Pour the prepared batter over the strawberry and caramel layer in the cake pan, spreading it evenly with a spatula.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 35 to 40 minutes. The cake is ready when a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool and Invert: Allow the cake to cool in the pan for about 5 minutes. Then carefully run a knife around the edges to loosen it. Place a serving plate over the pan and invert the cake to reveal the beautiful strawberry topping.
- Serve: Serve the cake warm or at room temperature. Optionally, add whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Don’t overmix the batter to keep the cake tender and light.
- The cake can be made a day ahead and stored covered at room temperature.
- For a tangy twist, use Greek yogurt instead of sour cream.
- If strawberries are not in season, other fruits like peaches or pineapple can be substituted.
- Ensure the caramel mixture is spread evenly to prevent burning in spots.
- Allow the cake to cool slightly before inverting to avoid breaking the topping.
