Description
A delightful strawberry upside down cake featuring a sweet, caramelized strawberry topping beneath a moist and tender vanilla cake. Perfect for showcasing fresh summer strawberries, this easy-to-make dessert combines rich buttery flavors with a hint of tang from sour cream, ideal for any occasion.
Ingredients
Scale
Topping
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, melted
Cake Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure easy removal of the cake later.
- Make the Strawberry Topping: In a small bowl, mix the melted butter with brown sugar until combined. Spread this mixture evenly over the bottom of the prepared pan. Arrange the sliced strawberries in a single layer over the sugar mixture, covering the pan evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will help create a tender texture in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Add the sour cream to the mixture and blend until smooth. This adds moisture and tenderness to the cake.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Start and end with the flour mixture, mixing until just combined to avoid overmixing the batter.
- Assemble and Bake: Gently pour the batter over the strawberry layer in the pan and spread it evenly with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the pan for 10 minutes to set the topping. Then carefully invert the cake onto a serving plate so that the strawberry layer becomes the top. Serve warm or at room temperature for best flavor.
Notes
- For additional brightness, add a teaspoon of lemon zest to the batter.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an indulgent treat.
- Using parchment paper is critical to ensure the strawberry topping stays intact when flipping the cake.
