If you’re looking for a knockout summertime dessert, look no further than strawberry upside-down cake! Moist cake, sweet strawberries, what’s not to love?
On the Ingredients
- Strawberries are a very popular fruit cultivated around the world. They’re not technically a berry, but certainly colloquially so. They’re prized for their sweet flavor and the beauty of their deep red hue. Strawberries are also quite healthy, with many vitamins, minerals, and antioxidants. They’re also low in calories, with a high water content, and low on the glycemic index. (Read more about strawberries.)
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
Strawberry Upside-Down Cake
Servings
8
servingsPrep time
20
minutesCooking time
35
minutesTotal time
55
minutesIf you're looking for a knockout summertime dessert, look no further than strawberry upside-down cake! Moist cake, sweet strawberries, what's not to love?
Ingredients
1 quart strawberries
1/4 cup brown sugar OR 1/4 cup golden monk fruit sweetener
1/4 cup butter (melted)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar OR 1/2 cup monk fruit sweetener
1/3 cup almond flour
1/4 cup olive oil
1 egg (room temp)
1/2 cup sourcream
1/4 warm milk
1/2 tsp vanilla extract
Directions
- Preheat oven to 350° F.
- Slice the strawberries in half lengthwise. Melt the butter and brown sugar in a 9" skillet.
- When the mixture begins to bubble, remove from the heat. Arrange the starberry halves in the bottom of the skillet, cut-side-down.
- In a mixing bowl, sift together the AP flour, almond flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the olive oil, egg, sour cream, milk, and vanilla. Add the wet ingredients to the dry and gently fold together until just incorporated. Do not overmix!
- Pour the batter into the skillet over the strawberries and smooth the top with a rubber spatula.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Allow the cake to cool for 20 minutes. Run a knife around the edges of the pan and place a large serving plate upside-down on the skillet. Carefully turn over the skillet and plate together and then remove the skillet, leaving the cake turned out on the plate. Serve alone or with vanilla ice cream and enjoy!
