Adapted from Joy the Baker
A couple of weeks ago strawberries were going for a dollar a pound at my local fruit stand — which meant I needed to stock up and freeze some for smoothies… and make this! I love summer’s overabundance of fruit, driving prices low and giving me every reason to try new fruity recipes.
This cake is super moist, has just the right amount of sweetness, and taught me a very important lesson: cardamom is wonderful.
For the strawberry upside-down goodness
- 2 Tbs unsalted butter
- 1/4 cup brown sugar (I didn’t have any, so just used granulated sugar)
- 1 cup strawberries, sliced
For the cake
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar (here I used a trick: combine 2/3 cup granulated sugar with a little less than 1 Tb mollasses — basically brown sugar!)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour (I subbed in 1/3 white whole wheat flour)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 2/3 cup sour cream (I used yogurt)
- Preheat oven to 350 degrees F. Place an 8-inch round cake pan in the oven with 2 Tb butter inside to melt.
- Once it melts, remove the pan from the oven and slowly swirl the pan around to coat the inside (sides included) with the butter. Set aside.
- In a medium bowl whisk together your dry ingredients — flour(s), baking powder, baking soda, salt, and cardamom. Set aside.
- In another bowl, cream together butter and brown sugar/ white sugar + mollasses using a hand mixer until fluffy (approx 3 mins).
- Scrape down the sides of the bowl, add egg and vanilla, then beat for another minute.
- Scrape down the bowl again, then add the dry ingredients. Use a spatula to combine so you don’t kick up a storm of flour.
- Add sour cream or yogurt and beat until the batter just comes together (you don’t want to overbeat, so it’s OK if it’s still thick and lumpy).
- Finish blending the ingredients using a spatula to avoid overbeating.
- Sprinkle your 1/4 cup of sugar (brown or white) evenly over the bottom of your buttered cake pan.
- Arrange your sliced strawberries in a single layer over the sugar.
- Spoon cake batter over the strawberries and use a spatula to smoothen it out.
- Bake for 35 minutes, until a toothpick inserted into the center comes out clean.
- HERE IS THE HARD PART: Allow your cake to rest and cool for 10 whole minutes before even thinking about enjoying it. To do so, run the back of a knife around the edge of the cake, then hold your breath while you invert it into a large platter.
- Flipt it, and Ta-Da! Strawberry Upside Down Cake. You won’t believe how good the cardamom makes your entire home smell!