Strawberry Upside-Down Cake

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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:

1. Position rack in center of oven and preheat to 350°F. Generously grease the sides of a 9-inch round cake pan.
2. 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.
3. 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.
4. 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.

You can find complete recipes HERE 

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Baca Juga