Description
A warm and delightful Strawberry Upside Down Cake featuring fresh strawberries and a caramelized brown sugar base.
Ingredients
Scale
- 1 cup brown sugar
- 1/4 cup butter
- 2 cups sliced strawberries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan, melt the brown sugar and butter together over medium heat, stirring until combined and bubbly.
- Pour this mixture into your prepared cake pan, spreading it evenly.
- Arrange the sliced strawberries artistically on top of the caramel mixture.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the strawberries in the cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes before carefully inverting it onto a serving platter.
Notes
Serve warm, ideally with whipped cream or vanilla ice cream. Can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg