Description
This Strawberry Upside Down Cake is a delightful American dessert that combines fresh, juicy strawberries with a buttery brown sugar glaze baked into a moist and fluffy cake. Perfect for summer, it’s easy to prepare and offers a beautiful presentation when inverted, showcasing a vibrant strawberry topping. Serve it warm or at room temperature for a comforting treat that 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 topping: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly. Pour the melted butter evenly into the bottom of the pan and sprinkle the light brown sugar over it. Arrange the sliced strawberries in a single, even layer on top of the brown sugar mixture.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of the leavening agents.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes, which incorporates air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract to enhance the cake’s aroma and taste.
- Combine wet ingredients: Stir in the sour cream and whole milk until the batter is smooth and homogenous, which adds moisture and richness to the cake.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the cake dense.
- Assemble and bake: Spoon the batter carefully over the arranged strawberries in the pan, smoothing the surface with a spatula to ensure even baking. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool and invert: Allow the cake to rest in the pan for 10 to 15 minutes after baking. Then, run a knife around the edges to loosen it and carefully invert the cake onto a serving plate. Let it cool slightly before slicing to allow the topping to set.
Notes
- Serve the cake slightly warm or at room temperature for the best taste and texture.
- For a lighter alternative, you can substitute Greek yogurt in place of sour cream without compromising moisture.
- Enhance the dessert by serving with whipped cream or a scoop of vanilla ice cream for extra indulgence.
