Strawberry Upside-Down Cake Recipe

Name: Strawberry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 tablespoons (2 sticks plus 1 Tbsp.) unsalted butter, at room temperature; 2 1/4 pounds strawberries, hulled and halved; 1/4 cup sugar; 2 tablespoons pomegranate juice; 2 1/2 teaspoons vanilla extract; 1 1/4 teaspoons salt; 2 1/4 cups all-purpose flour; 4 teaspoons baking powder; 1/2 cup plus 2 Tbsp. packed light brown sugar; 3 large eggs; 3/4 cup sour cream

Servings: persons

17 tablespoons (2 sticks plus 1 Tbsp.) unsalted butter, at room temperature
2 1/4 pounds strawberries, hulled and halved
1/4 cup sugar
2 tablespoons pomegranate juice
2 1/2 teaspoons vanilla extract
1 1/4 teaspoons salt
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1/2 cup plus 2 Tbsp. packed light brown sugar
3 large eggs
3/4 cup sour cream

1
In a 10-inch cast-iron skillet, melt 2 Tbsp. butter over medium heat. Add berries, sugar, pomegranate juice, 1/2 tsp. vanilla and 1/4 tsp. salt. Bring to a simmer and cook, stirring occasionally, until liquid is reduced and coats the back of a spoon, about 35 minutes. Remove from heat and let cool. Refrigerate in skillet until chilled, 4 hours to overnight.
2
Preheat oven to 350u00b0F. In a medium bowl, whisk together flour, baking powder and 1 tsp. salt. In a large bowl, using an electric mixer on medium speed, beat 15 Tbsp. butter with brown sugar and 2 tsp. vanilla until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each; beat in sour cream. Stir in dry ingredients until just combined.
3
Spread batter evenly over chilled strawberry mixture. Bake until a toothpick inserted into center comes out clean, about 45 minutes.
4
Transfer skillet to a wire rack and let cool for 10 minutes. Run a knife around edge of skillet to loosen cake. Invert skillet onto a plate, unmold cake and let it cool completely.

1115

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 17 tablespoons (2 sticks plus 1 Tbsp.) unsalted butter, at room temperature, 2 1/4 pounds strawberries, hulled and halved, 1/4 cup sugar, 2 tablespoons pomegranate juice, and more.

Yes, Strawberry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Upside-Down Cake

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