Indulge in the delightful flavors of summer with this Strawberry Upside-Down Cake. This recipe combines a buttery, fluffy cake with a luscious strawberry topping that’s sure to impress. Perfect for a family dessert, a special occasion, or just to treat yourself, this cake is a must-try for strawberry lovers. Let’s dive into the recipe and bring this delicious dessert to your table.
Ingredients
For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam, warmed
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Prepare the pan: Pour the melted butter into a 9-inch round cake pan, spreading it evenly over the bottom.
- Add sugar: Sprinkle the granulated sugar evenly over the butter.
- Arrange strawberries: Arrange the sliced strawberries over the sugar in a decorative pattern.
- Drizzle jam: Drizzle the warmed strawberry jam over the strawberries.
Prepare the Cake Batter:
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble and Bake:
- Pour batter: Pour the cake batter over the strawberry layer in the cake pan, spreading it evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate and let it sit for a few minutes before lifting off the pan.
Serve:
- Cool slightly: Allow the cake to cool slightly before serving.
- Enjoy: Slice and enjoy the vibrant and delicious Strawberry Upside-Down Cake!
Notes and FAQs
Notes:
- Strawberry Selection: Choose ripe, fresh strawberries for the best flavor and presentation.
- Jam Consistency: Warm the strawberry jam slightly to make it easier to drizzle. You can microwave it for about 15-20 seconds.
- Pan Size: Ensure you use a 9-inch round cake pan to accommodate the batter and topping properly.
FAQs:
Can I use frozen strawberries? Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using to avoid excess moisture.
Can I substitute the all-purpose flour with gluten-free flour? Yes, you can use a gluten-free all-purpose flour blend. The texture might be slightly different, but it should still be delicious.
How should I store the cake? Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days.
Can I add other fruits? Absolutely! You can mix in other berries or fruits like blueberries or peaches for a variation.
Conclusion
This Strawberry Upside-Down Cake is a delightful dessert that combines a moist, buttery cake with a sweet and tangy strawberry topping. It’s easy to make and perfect for any occasion. Follow this recipe, and you’ll have a beautiful and delicious cake to impress your family and friends. Enjoy baking and savoring every bite of this delectable treat!
