Strawberry Upside Down Cake

By foodiva

Ingredients

• TOPPING:
• 1/4 stick (28 g; 4 oz; 2 Tbsp) unsalted butter
• 1/4 cup (50 g; 4 Tbsp) brown sugar
• 1 cup sliced strawberries
• CAKE:
• 2 eggs
• 3/4 cup (93 g; 3.3 oz) white sugar
• 1/4 teaspoon salt
• 1 stick (113 g; 4 oz; 8 Tbsp) unsalted butter, melted
• 1/2 cup yogurt
• 1 teaspoon vanilla extract
• a pinch of lemon zest
• 1 cup (128 g; 4.5 oz) all-purpose flour
• 1 1/2 teaspoon baking powder

Details

Servings 8
Adapted from kitchennostalgia.com

Preparation

Step 1

Instructions
Place the butter and sugar in a saucepan. Heat and stir until the butter has melted and the sugar has dissolved.
Pour into oiled 8 inch (20 cm) round cake pan.
Arrange strawberry slices over the butter and sugar mixture in a single layer.
In the bowl of an electric mixer, mix together eggs, sugar and salt. Add melted butter, yogurt, vanilla extract and lemon zest and mix to incorporate.
Add flour and baking powder and mix until combined (do not overmix). Pour the batter over strawberry layer. Place in 350 F (175 C) preheated oven. Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool for about 10 minutes. Then run a sharp knife around the edge of the cake and then invert the cake onto a serving plate.

Instructions