This is a wonderful little cake that takes practically no time at all to make and the results are outstanding.
After all , who wants to spend all that time in the kitchen when you could be outside! The cake is soft and luscious, and the strawberries , OH the strawberries!! I had no probably with this cake, just turn it upside down after it comes out of the oven and decorate to your hearts content, fresh whipped cream is the first thing that comes to mind. I could see this cake being made with any fresh berries you have, how pretty would this be with blackberries!! Enjoy the season and fruit it brings!
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Strawberry Upside Down Cake
2 Tablespoons butter (for the topping)
1/2 Cup Brown Sugar
1 Cup of Sliced Strawberries
1 1/3 Cup All-Purpose Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/4 cup Soft Butter (for the cake)
1 Teaspoon Vanilla
9 inch round cake pan
In a 9 inch round cake pan, melt the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and then set it to the side.
Cake Mix –
In a mixing bowl stir the flour, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix with a mixer until smooth. Then gently pour over the fruit in the cake pan. You may want to use a larger spoon. The key is for the fruit to stay on the bottom, and not to mix with the batter.
Pre-Heat the oven to 350. Bake in the oven at 350 for 30 to 35 minutes. Check the middle of the cake with a toothpick or knife to see if it’s done. When done remove from the oven and place on a rack to cool for 5 to 10 minutes. Then flip it over on to a serving plate, and remove the pan.
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