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Strawberry Upside-Down Cake with Strawberry Ice-Cream

This sweet and sticky strawberry upside down cake is in the oven in minutes and presents beautifully.

Strawberry Upside-Down Cake with Strawberry Ice-Cream

Serves 8

85g unsalted butter, softened

200g light or dark brown sugar

1 tbsp strawberry jam

½ tsp cinnamon

400g strawberries, plus extra

3 eggs

6 tbsp buttermilk

½ tsp vanilla extract

1 cup plain flour

140g caster sugar

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

vanilla ice-cream, to serve

Preheat oven to 180°C. Grease and line the base of a 23cm springform tin.

Mix butter, brown sugar strawberry jam and cinnamon together. Spread evenly over the bottom of the tin.

Hull strawberries and halve lengthways. Place a strawberry half in the centre of the tin and arrange the rest around it in a circular pattern.

Whisk together eggs, buttermilk and vanilla extract.

In another bowl mix flour, sugar, baking powder, baking soda and salt. Add egg mixture and mix until well combined.

Spoon batter evenly over strawberries. Bake for 35-40 minutes or until a skewer inserted comes out clean.

Remove cake from oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool for 2-3 minutes, then invert a serving platter on top of the pan. Turn cake onto the platter and lift off pan.

Serve warm or cool with vanilla ice-cream mixed with extra chunks of fresh strawberries.

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