Yum…who doesn’t love a great strawberry?! Makes it feel like summer already! This strawberry upside-down cake is everything you want it to be – moist, rich, and strawberry flavored. Enjoy!
Upside down cake
1/2 cup unsalted butter
1/2 cup dark brown sugar
1 box of fresh strawberries
a handful of fresh blueberries
2 1/4 cups flour
2 tsp baking powder
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup butter
1 1/4 cup sugar
1 cup of sour cream
1/4 cup lemon juice
Spray 9.5 inch springform pan with non-stick cooking spray. Cut the strawberries length wise and place them in a circular pattern in the pan from inside out.
Take the 1/2 cup butter and 1/2 cup brown sugar and stir in a saucepan until melted. Stir until well combined and beginning to bubble. Take glaze off heat and let cool 1-2 minutes. Pour glaze over the strawberries.
Preheat oven to 350 degrees. Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
In a stand mixer, mix together butter and sugar until smooth. Add eggs and mix again. Add sour cream and lemon juice until combined.
Add dry ingredients in three parts. Once mixed in, fold in floured chunks of strawberries and fresh, as well as floured blueberries. Pour mixture into pan.
Bake for 45-50 minutes until a toothpick inserted into the middle comes out clean.
Remove from the oven and let the cake cool for 10-11 minutes. Remove sides of springform pan, and then turn the cake upside down. You can garnish with fresh strawberries, and serve!