Strawberry Upside-Down Cake
Ingredients
FOR THE STRAWBERRY LAYER:
12 ounces strawberries, washed, hulled, & sliced 1/4-inch thick (about 1 1/2 cups sliced)
3 tablespoons butter, melted
1/3 cup packed light brown sugar
FOR THE CAKE BATTER:
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/2 cup milk
Instructions:
- Position rack in center of oven and preheat to 350°F. Generously grease the sides of a 9-inch round cake pan.
- Cut the 3 tablespoons butter into small pieces and place in the cake pan. Place the pan in the oven for a minute or two until the butter is just melted.
- Remove the pan from the oven and swirl the melted butter to coat the bottom of the pan. Evenly sprinkle the brown sugar over the melted butter to form a thin layer at the bottom of the pan. Arrange the sliced strawberries in a single layer over the brown sugar, making sure the slices are touching or slightly overlapping.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to beat the softened butter and sugar until fluffy. Scrape the bowl and blend in the egg and vanilla. Beat on high for 3 minutes, scraping the bowl occasionally. With the mixer on low speed, gradually blend the flour mixture into the wet mixture, alternating with the milk until just combined.
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