Recipe- Strawberry Upside-Down Cake
Ingredients:
- 1 pound strawberries
- 4 tablespoons butter
- 2/3 cup granulated brown sugar or white sugar
- 2 tablespoons lemon juice
- Cake batter
- 3 egg yolks
- 1/2 cup sour cream or buttermilk (divided usage)
- 1 teaspoon vanilla extract
- 9 tablespoons butter, cut into small pieces
- 1 1/2 cups unbleached cake flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Rinse and hull strawberries. Slice them crosswise and set aside.
- Heat the brown sugar, butter, lemon juice in a saucepan.
- Simmer, stirring once in a while, until the sugar is dissolved and turns into a golden caramel, 4 to 6 minutes.
- Carefully pour into a 10 inch round cake pan and tilt the pan back and forth to distribute the caramel evenly. Cool for 5 to 10 minutes then layer the strawberry slices on top of the caramel in a decorative pattern.
- Preheat over to 350 degrees.
- In a medium bowl, beat the egg yolks with 1/4 cup of the sour cream and the vanilla extract.
- In the bowl of a mixer, combine the dry ingredients and mix on low speed to blend.
- Increase to medium and beat for 1 1/2 minutes to aerate and develop cakes structure.
- Scrape down the sides.
- Gradually add the egg mixture to the batter in three batches, scraping down the sides and beating for 20 seconds after each addition.
- Pour the batter into the pan, spreading it evenly.
- Bake for 40 to 50 minutes, until golden brown.
- Cake should spring back when pressed lightly in the center.
- Remove from oven and cool for 10 minutes in pan.
- Run a small knife around the sides and carefully invert the cake at once onto a shallow serving plate.
- Leave the plate in place for 1 to 2 minutes before lifting it.
- Cool at room temperature.
Source: DoverPost
