Description
This Strawberry Upside Down Cake is a delightful dessert featuring fresh, juicy strawberries caramelized under a buttery brown sugar glaze. The moist, tender cake is flavored with vanilla and sour cream, delivering a perfect balance of sweetness and texture. Ideal for summer gatherings or any occasion that calls for a sweet, fruity treat.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking, then pour the melted butter evenly into the bottom of the pan.
- Add brown sugar and strawberries. Sprinkle the brown sugar evenly over the melted butter, ensuring a uniform layer. Arrange the halved strawberries cut side down in a single layer on top of the brown sugar for an appealing presentation once the cake is inverted.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a consistent rise in the cake.
- Cream butter and sugar. In a large separate bowl, beat the softened butter and granulated sugar together until light and fluffy, which will help create a tender texture in the cake.
- Add eggs and vanilla. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
- Combine wet ingredients. Mix the sour cream and milk into the butter mixture until the batter is smooth, which keeps the cake moist.
- Incorporate dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined to avoid overmixing, which can toughen the cake.
- Pour batter over strawberries. Carefully spread the cake batter evenly over the arranged strawberries in the pan, gently smoothing the surface.
- Bake the cake. Place the pan in the preheated oven and bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and invert. Allow the cake to cool in the pan for 10–15 minutes, which helps the topping set. Then, carefully invert the pan onto a serving plate so the strawberry topping is on top.
- Serve. Serve the cake warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- You can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream to enhance the flavors and add richness.
