Strawberry Upside-Down Cake

  • 16 Sep - 22 Sep, 2017
  • Mag The Weekly
  • Cookery


· 1lb. strawberries, thinly sliced into rounds
· ¼ cup brown sugar
· 2tbsp cornstarch
· 1¾ cup all-purpose flour
· 2tsp baking powder
· A pinch of salt
· ¾ cup granulated sugar
· 2 large eggs
· ½ cup sour cream
· ½ cup (1 stick) unsalted butter, melted
· 1tsp pure vanilla extract
· Vanilla ice cream, for serving


Preheat oven to 170°C. Grease a 12-inch oven-safe skillet, add a parchment circle then grease again.

In a large bowl, stir together strawberries, brown sugar and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer. To make cake batter, whisk together the flour, baking powder and salt in a small bowl. In a large bowl, mix together the sugar, eggs, sour cream, butter and vanilla. Add in the dry ingredients and stir until just combined.

Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries. Bake until the cake is golden and an inserted toothpick comes out clean, for about 35 minutes. Let the cake cool in the skillet, for about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let it cool completely or refrigerate before slicing. Serve with vanilla ice cream.