Strawberry Upside Down Skillet Cake
Looking to bake a cake but feeling unsure about your baking skills? Give upside-down cakes a try! They're quick, easy, and practically decorate themselves. Is there anything more visually appealing than fresh fruit? While pineapple upside-down cake is the classic choice, you can essentially use any fruit beneath the cake batter, bake it, flip it, and voila—a stunning dessert is ready. In this recipe, we've kept it simple with strawberries, making it suitable for any summer occasion. Whether it's an outdoor picnic, a birthday celebration, a BBQ, or even a casual weeknight dinner, this cake will elevate any mundane summer meal.When it comes to pan size, it's important to note that a 12-inch skillet can hold nearly one and a half times the volume of a 10-inch skillet, despite appearing similar in size. To be on the safe side, we recommend using the recommended skillet size. However, if you prefer using a 12-inch round cake pan, you can simply follow the same instructions. Should you opt for a square pan, a 9×13 size should work, but keep in mind that results may vary depending on the depth of the pan.
Ingredients
- 1 lb. strawberries, thinly sliced into rounds
- 1/4 c. brown sugar
- 2 tbsp. cornstarch
- 1 3/4 c. all-purpose flour
- 2 tsp. baking powder
- pinch of salt
- 3/4 c. granulated sugar
- 2 large eggs
- 1/2 c. sour cream
- 1/2 c. (1 stick) unsalted butter, melted
- 1 tsp. pure vanilla extract
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again.
- In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer.
- Make cake batter: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter, and vanilla. Add in the dry ingredients and stir until just combined.
- Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries.
- Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
- Let the cake cool in the skillet, about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let cool completely or refrigerate before slicing. Serve with vanilla ice cream.
Nutrition
Calories: 3053kcalCarbohydrates: 409gProtein: 44gFat: 135gSaturated Fat: 80gTrans Fat: 4gCholesterol: 705mgSodium: 1157mgPotassium: 1445mgFiber: 16gSugar: 226gCalcium: 1110mgIron: 15mg
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