STRAWBERRY UPSIDE DOWN CAKE
Who doesn’t love a delicious dessert that captures the essence of summer? Enter the Strawberry Upside Down Cake, a delightful treat that’s both easy to make and incredibly satisfying. This moist vanilla cake bakes to perfection atop a bed of ripe, juicy strawberries, offering a taste of summer in every bite. It’s best enjoyed warm, served with a scoop of creamy vanilla ice cream.
Why You’ll Love This Recipe
This Strawberry Upside Down Cake is a must-try for several reasons. First, it’s a fantastic way to use up those strawberries that are just a tad too ripe. The cake is incredibly moist and fluffy, with the strawberries adding a burst of flavor. Plus, you can easily adapt this recipe to use other seasonal fruits like peaches or apples. It’s a versatile dessert that never disappoints!
Kitchen Equipment You’ll Need
- 10-inch round cake pan (or a large 9 or 10-inch tube pan or 9×9 inch square baking pan)
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients
- 1/2 cup sugar
- 2 tbsp corn starch
- 4 cups fresh strawberries, quartered
- 1 tsp vanilla extract
For the cake batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ tsp salt
- 4 large eggs, at room temperature
- 1½ cups sugar
- ½ cup butter, melted
- ½ cup vegetable oil
- 1 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
Instructions
- Grease and flour a 10-inch round cake pan very well and preheat your oven to 350 degrees F. You can also use a large 9 or 10-inch tube pan or a 9×9 inch square baking pan (8×8 will be too small).
- Quarter the strawberries. If they are smaller, just cut them in half. Ensure you have 4 cups after chopping.
- Mix the corn starch and 1/2 cup sugar together, then sprinkle over the strawberries along with 1 tsp vanilla extract. Toss well and spread evenly into the bottom of the prepared pan.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat together the eggs and sugar at high speed until very foamy.
- Combine the melted butter and vegetable oil in a measuring cup with a spout.
- Slowly add the butter and oil mixture to the egg and sugar mixture while continuing to beat.
- Stir the vanilla extract into the milk.
- Fold in the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Fold the flour in three parts and the milk in two parts.
- Pour the batter over the strawberries in the baking pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a heatproof serving plate.
- Serve with whipped cream or vanilla ice cream for an extra treat.
Tips for Success
- Ensure your eggs and milk are at room temperature for better blending.
- The toothpick test is crucial for checking doneness. Insert the toothpick in the center of the cake; it should come out clean.
Additional Tips and Variations
Feel free to experiment with other fruits like peaches or apples. You can also add a hint of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Nutritional Highlights (Per Serving)
Calories: 320 | Total Fat: 15g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 140mg | Total Carbohydrates: 44g | Dietary Fiber: 2g | Sugars: 28g | Protein: 5g
Frequently Asked Questions (FAQ)
Can I use frozen strawberries? Yes, but make sure to thaw and drain them well before using.
What can I use instead of a 10-inch round pan? A large 9 or 10-inch tube pan or a 9×9 inch square pan works well.
Conclusion
This Strawberry Upside Down Cake is the perfect dessert to showcase your summer fruit bounty. It’s simple, delicious, and versatile enough to adapt to your favorite fruits. Give it a try and let us know how it turned out! Share your experiences and any creative twists you added in the comments below. Happy baking!