Cake Feature Jems

Strawberry Upside Down Cake

It’s strawberry season! You know what that means? I’m about to find as many ways as possible to bake with strawberries. First up is this beautiful strawberry upside cake.  I was excited to make this cake because instead of using brown sugar to sweeten the fruit I used Georgia’s very own Blackberry Patch Strawberry Syrup. I love this syrup not only because it GA made, but because all of their syrups contain only 3 ingredients! It’s good stuff y’all and they have several fruit flavors that I’ll probably be using in future recipes. Pick up a bottle of their strawberry syrup so that you can make this beautifully, delicious cake. Happy baking!

 

 

Strawberry Upside Down Cake adapted from the Kitchn 

 

Fruit Topping:

 

4 tablespoons of butter

 

2/3 cup Blackberry Patch Strawberry Syrup

 

1 cup of sliced strawberries

 

The Cake:

 

1 1/2 sticks unsalted butter, softened

 

3/4 cup sugar

 

2 cups all-purpose flour

 

1 teaspoon baking powder

 

3/4 teaspoon salt

 

1/2 cup milk

 

2 large eggs

 

1 tablespoon vanilla extract

 

 

Directions:

 

Pre-heat your oven to 350 degrees. While the oven is heating, place a 9 inch baking pan on your stove-top over medium-low heat. Add the butter to the pan and once melted add the blackberry patch strawberry syrup. Stir until combined then remove from the heat.

 

To prepare the cake, cream the butter and sugar together in a stand mixer or bowl. Once the sugar and butter are creamed, add the eggs one at a time, then the milk and vanilla. In another bowl, combine the flour, baking powder and salt. Once the flour mixture is combined, add the flour mixture to the sugar and butter mixture and mix on low to medium speed until combined.

 

Add the sliced strawberries to the baking pan on top of the strawberry syrup and butter mixture. Spoon the cake batter on top of the fruit and spread evenly. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. To remove the cake from the cake plan, place your serving plate on top of the cake pan then invert the pan. You want to remove the cake from the pan only a few minutes after it comes out of the oven so that that the brown sugar doesn’t cause the cake to stick to the pan. The pan will be hot so make sure you wear oven mitts or use a kitchen towel when handling the pan. Serve warm with vanilla ice cream or whipped cream. Enjoy!

 

**Thanks to Blackberry Patch Syrup for providing syrups for me to try out in recipes. The opinions in this post are mine.

You Might Also Like

No Comments

Leave a Reply