What can you do when you buy too many strawberries? Well there is the obvious answer- eat them! But sometimes you just want to do something a little more fancy. That’s where this super quick and easy and very forgiving recipe comes in. The best thing about upside-down cakes- of any kind- is that you don’t have to worry about cracks- just flip them upside-down and forget about it.
You can use either sour cream or yoghurt in this recipe. Preferably Greek yoghurt- but I just used natural.
When it comes out of the oven it smells just like strawberry jam, so delicious, it will make your home smell wonderful.
Serve hot or cold, with cream or ice cream, it’s an impressive looking cake, you wouldn’t believe how easy it is to put together.
If you use a springform cake tin like I did, make sure to place a collection tray underneath during the initial melting of the butter and the baking of the cake- as you will lose butter through the sides of the tin. This is not a problem if you use a solid cake tin, however I prefer springform, it’s always easier to get the cake out!
**I have since found a less messy way to coat the tin- simply melt the butter in the microwave- brush into tin with a pastry brush and then sprinkle on the sugar. You will still need a tray underneath when you bake if using a springform tin, but no way near as messy.**
- 15 grams Unsalted Butter, melted
- 1/4 Cup Firmly Packed Brown Sugar
- 500 grams Strawberries
- 120 grams Unsalted Butter, softened
- 1/2 Cup Brown Sugar
- 1 egg
- 1 teaspoon Vanilla Extract
- 1 1/3 Cups Plain Flour
- 1 Cup Plain/Greek Yoghurt- or Sour Cream
- 1/4 teaspoon Bicarbonate of Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Preheat the oven to 170 degrees Celsius, Fan Forced.
- Line a 21-27 cm cake or springform cake tin with baking paper
- Place the 15 grams of butter in the bottom of the cake tin and place in the oven until butter is melted. If using a springform tin, be sure to place a tray underneath to collect the butter which may leak out the sides.
- When butter is melted, tilt the tin until the butter evenly coats the whole base of the tin or brush with a pastry brush. Sprinkle the 1/4 cup of brown sugar evenly over the base of the tin.
- Wash the strawberries, pat dry. Remove the stem, cut lengthways in half, place cut side down in the bottom of the tin in any arrangement you like. Set aside.
- Sift the flour, bi-carb or soda, baking powder and salt together and set aside.
- Beat the butter and the sugar until light and fluffy.
- Add the egg and vanilla and beat again until well combined.
- Add the dry ingredients and stir with a wooden spoon until combined- the mixture will be very stiff.
- Add the yoghurt or sour cream, and stir until well combined.
- Spread the cake mixture over the strawberries arranged in the base of the tin being careful not to disturb your strawberry arrangement, gently smooth the top with a spatula.
- Bake in preheated oven for 25-35 minutes depending on size of cake tin, until skewer inserted comes out clean.
- If using a springform tin, remove the sides before flipping cake upside down.
- Gently peel off the baking paper, Voila!