Strawberry Honey Upside Down Cake
A delightful dessert featuring fresh strawberries and honey baked in a moist cake, perfect for any occasion.
Ingrédients
For the cake base
- 1/4 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 cup brown sugar
Main ingredients
- 1 1/2 cups all-purpose flour Alternatively, use a gluten-free 1:1 flour blend.
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk For a vegan option, use plant-based milk.
- 2 large eggs Replace with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
For the fruit topping
- 2 cups fresh strawberries, hulled and halved Firm strawberries preferred for best results.
Instructions
Preparation
- Begin by gathering all your ingredients to ensure a smooth baking process.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Make the base
- In a small bowl, mix the melted butter, honey, and brown sugar until smooth.
- Pour this mixture into the prepared cake pan, covering the bottom evenly.
Arrange strawberries
- Arrange the hulled and halved strawberries in a single layer over the butter and sugar mixture.
Prepare batter
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a large bowl, whisk together the milk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Bake the cake
- Pour the batter over the arranged strawberries in the cake pan.
- Bake for about 30-35 minutes until a toothpick comes out clean and the top is lightly golden.
Cool and serve
- Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate.
- Allow to cool slightly before slicing and serving. Enjoy with whipped cream or ice cream.
Notes
To enhance flavor, consider adding lemon zest to the batter or topping with slivered almonds or chopped nuts before baking. Store leftovers in an airtight container.