Are you craving a dessert that's both stunning and simple to make? Look no further! This strawberry upside-down cake is the perfect answer. It's a classic for a reason – the juicy sweetness of the strawberries, caramelized to perfection, combined with a moist and tender cake is pure bliss. This recipe is perfect for beginner bakers, offering a delightful result without complicated techniques. It's a fantastic choice for a weeknight treat, a weekend baking project, or even a special occasion dessert. Get ready to impress your friends and family with this easy-to-follow, delicious recipe!
Ingredients:
For the Strawberry Topping:
- 1 tablespoon unsalted butter
- 1/2 cup granulated sugar
- 1 pound fresh strawberries, hulled and sliced (about 2 cups)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions:
Get started with the Strawberry Topping:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cast iron skillet or a 9x13 inch baking pan. This ensures easy removal of the cake later.
- Melt the butter in the prepared skillet over medium heat. Once melted, sprinkle the sugar evenly over the bottom.
- Arrange the sliced strawberries in a single layer over the caramelized sugar, fitting them snugly.
Now, let's bake the cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Carefully pour the batter over the strawberries in the skillet.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 10 minutes before inverting it onto a serving plate. The warm caramel will melt slightly making for an even more delicious experience.
Tips for the Best Upside-Down Cake:
- Use fresh, ripe strawberries for the best flavor.
- Don't overcrowd the strawberries; a single layer is key for even cooking.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- For a richer flavor, use brown sugar instead of granulated sugar in the topping.
- Let the cake cool completely before slicing and serving. This will help prevent it from crumbling.
Variations:
- Other fruits: Try this recipe with other fruits like pineapple, peaches, or blueberries.
- Spiced cake: Add 1 teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
- Glaze: Drizzle a simple glaze made with powdered sugar and milk or lemon juice over the cooled cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 50-60g
This easy strawberry upside-down cake recipe is perfect for any occasion. Enjoy this quick dinner idea, or even a healthy meal option if you're mindful of portion sizes. The homemade cooking experience is definitely worth the effort, creating a delicious dish that will impress everyone. Remember to share your baking creations with us!