Strawberry-Almond Upside Down Cake (10-inch Cast-iron Skillet)

By MarieR

Taste of the South Magazine January/February 2015

Ingredients

• strawberries burst with, bright spring flavor.
• 1/2 cup plus 6 tablespoons unseated butter,softened and divided
• 3/4 cup firmly packed light brown sugar
• 1 pint fresh strawberries, halved
• 3/4 cup sugar
• 1 large egg
• 11/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2/3 cup whole buttermilk
• 1/2 teaspoon almond extract

Preparation

Step 1

1. Preheat oven to 350°.
2. la a 10-inch cast-iron skillet, melt 6 tablespoons butter wer medium heat. Remove from heat. Sprinkle brown sugar over melted butter. Place strawberries cut side down in skillet. Set aside.
3. In a large bowl, beat remaining

Add egg, beating to combine.
4. In a medium bowl, stir together flour, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat in extract until combined. Spoon batter over strawberries, smoothing top with an offset spatula.
5. Bake until a wooden pick inserted in center comes out clean, approximately 40 minutes. Remove from oven. Let cool in pan 10 minutes. Carefully insert onto a flat serving plate.