Strawberry Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
60 g unsalted butter
02 -
100 g brown sugar
03 -
300 g strawberries, washed, trimmed, and sliced
→ Cake
04 -
1.5 g salt
05 -
5 ml vanilla extract
06 -
6 g baking powder
07 -
120 ml milk
08 -
2 large eggs
09 -
115 g butter, left out to soften
10 -
200 g regular sugar
11 -
190 g plain flour
# Instructions:
01 -
Once it's done baking, let it chill in the pan for about 10 minutes. Flip the pan over while it's still warm and gently take it off so you see those juicy strawberries on top.
02 -
Pour that batter gently over your strawberries, smoothing it out with a spatula. Pop the pan into the hot oven for around 30 to 35 minutes. When a toothpick poked in the middle comes back clean, you're good to go.
03 -
Add your dry mix, little by little, to the wet bowl. Stir just until everything's blended and don't overdo it. Batter should be smooth but not beaten like crazy.
04 -
Grab another bowl and whisk together the flour, baking powder, and salt real quick.
05 -
Beat the butter with the regular sugar until it's pale and fluffy. Crack in one egg at a time—mix after each. Splash in the milk and vanilla next.
06 -
Toss the butter and brown sugar into a saucepan. Melt them together over medium heat, stirring so it all comes together. Pour this syrup into your greased cake pan, then lay strawberry slices over every bit of the bottom.
07 -
Heat your oven up to 175°C. Butter your 23 cm cake pan really well so nothing sticks.
# Notes:
01 -
Grab strawberries that are just firm enough so they don't get too mushy or leaky while baking.