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STRAWBERRY UPSIDE DOWN CAKE

easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!

Ingredients

  • 1/2 cup sugar
  • 2 tbsp corn starch
  • 4 cups fresh quartered strawberries
  • 1 tsp vanilla extract

For the cake batter

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ tsp salt
  • 4 large eggs at room temperature
  • 1½ cups sugar
  • ½ cup melted butter
  • ½ cup vegetable oil
  • 1 cup whole milk at room temperature
  • 1 tsp pure vanilla extract
STRAWBERRY UPSIDE DOWN CAKE


Instructions

  1. Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 square baking pan can also be used.
  2. The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped.
  3. Mix the corn starch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.
  4. ...............
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