Strawberry Upside Down Cake

• Vegetarian

• Produce

  • 4 cups Strawberries, fresh

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2 tbsp Corn starch
  • 1/4 tsp Salt
  • 2 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Butter
  • 1 cup Whole milk

Found on rockrecipes.com

Description

Directions

• 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.
• 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.
• 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.
• To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.
• Mix together the butter and vegetable oil in a measuring cup with a spout.
• Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
• Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
• Pour the batter over the strawberries in the baking pan.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
• Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate.
• Serve with whipped cream or vanilla ice cream if you like.