Upside Down Strawberry Cake (on An Upside Down Day)

Summer friendly Upside Down Cake made with fresh Strawberries

It’s been a stressful few days in our country.

Tension is at an all time high right now. I hope you all are taking care of yourselves and spreading love to everyone you see today…

The only thing that comforts me in a time of confusion and anxiety is baking. The action of baking, in and of itself, is a meditation for me.

The action of measuring ingredients, the hum of the mixer, the pouring of batter, it all helps me to stay in the moment. It helps me remember who I am and my purpose here on earth. Baking is a loving action where I am able to show love to the food that I am making, and it enables me to share that love with the ones closest to me.

So today… In the midst of the craziness,

I bake…

Upside Down Strawberry Cake:

Topping-

3/4 Cup Brown Sugar

3 Tablespoons Unsalted Butter

3-4 Cups Strawberrys; Hulled and Halved

 

Cake-

12 Tablespoons Unsalted Butter

1 Cup Granulated Sugar

2 Large Eggs

2 Teaspoons Vanilla

1/2 Cup Coconut Milk (can use buttermilk)

2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

 

Preheat oven to 350 degrees.

Whisk together flour and baking powder in a small bowl; Set aside.

In a 9 inch cast iron skillet, melt the 3 tablespoons butter over medium heat. Once it is melted add the brown sugar. Stir until brown sugar is melted into the butter. Turn off heat and leave skillet on stove.

In the bowl of a stand mixer with a paddle attachment, cream the 12 tablespoons butter and granulated sugar until light and fluffy. Add in the eggs 1 at a time. Beat in the vanilla and coconut milk.

Add in the flour mixture, scraping down sides. Mix until just combined… Do not overmix.

 

Take your strawberries and arrange in the skillet over the melted sugar. Try to get the berries as close together as possible.

Spoon the cake batter over the berries. Gently spread evenly.

Bake for 35 to 40 minutes or until cake is golden brown and a toothpick inserted in the middle comes out clean. (NOTE: the very first time I made this, it came out under baked… Make sure the cake looks golden and that you leave it in for AT LEAST 35 minutes.)

Take the cake out of the oven and let sit for a minute. Run a knife around the sides of the pan, place a plate on top of the skillet and CAREFULLY invert the cake onto the plate.

DO NOT LET THE CAKE COOL IN THE SKILLET!!! Invert it within MINUTES of taking it out of the oven or you won’t be able to get it out!!!

Let cool completely.

 

Summer friendly Upside Down Cake made with fresh Strawberries

 

 

 

 

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