I was down today for various reasons, and decided to make cheer-up blog goods in form of strawberry upside-down cake.
That’s right. Strawberries on top.
And strawberries underneath. Strawberry fields forever….
The recipe’s adapted to be easy and (somewhat) guilt free:
Make one 9×9 loaf or 6 mini-cakes
- 6-8 large strawberries – washed
- 2 cups fine wheat flour (thank you, Berkeley Bowl)
- 1 cup + 2 tbsp brown sugar (divided)
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/2 tsp salt
- 1 large egg
- 3 tbs butter
- 2 tsp vanilla extract
- strawberries – sliced for garnish (optional)
Preheat the oven to 350°F. Butter a 9″ x 9″ baking pan or 6 medium ramekins.
Toss sliced strawberries in bowl with 2 tbsp sugar. In a large bowl, stir together all other ingredients to make a batter.
Now arrange sugared strawberry slices on the base of the ramekins. Scrape batter into the prepared pan or the ramekins. Place more strawberries on top, if you like. Bake 20 minutes, until the cake shrinks from the sides and a toothpick inserted into the center comes out clean.