Upside Down Strawberry Cake

Upside Down Strawberry Cake

 

Ingredients:

 

½ cup unsalted butter

 

¾ cup brown sugar

 

2 cups fresh strawberries, hulled and halved

 

1 cup all-purpose flour

 

1 teaspoon baking powder

 

¼ teaspoon salt

 

½ cup granulated sugar

 

1 large egg

 

½ cup milk

 

1 teaspoon vanilla extract

 

Instructions:

 

Preheat the oven to 350°F and lightly grease a round cake pan.

 

Melt the unsalted butter and pour it evenly into the bottom of the pan.

 

Sprinkle the brown sugar evenly over the melted butter.

 

Arrange the strawberries cut-side down in a single layer over the sugar.

 

In a bowl, whisk together flour, baking powder, and salt.

 

In another bowl, beat granulated sugar and egg until light and smooth.

 

Add milk and vanilla extract, mixing until fully combined.

 

Gradually stir in the dry ingredients until a smooth batter forms.

 

Carefully pour the batter over the strawberry layer, spreading gently.

 

Bake for 35–40 minutes until golden and a toothpick comes out clean.

 

Let the cake cool for 10 minutes, then invert onto a serving plate.