Strawberry Upside-Down Cake

By cheeserohan

Ingredients

• 17 Tbsp unsalted butter, at room temperature
• 2 1/4 lb strawberries, hulled and halved
• 1/4 c water
• 2 Tbsp pomegranate juice
• 2 1/2 tsp. vanilla extract
• 1 1/4 tsp salt
• 2 1/4 c all-purpose flour
• 4 tsp baking powder
• 1/2 c plus 2 Tbsp packed light brown sugar
• 3/4 c sour cream

Preparation

Step 1

1. In a 10-inch cast-iron skillet, melt 2 Tbsp butter over medium heat. Add berries, sugar, pomegranate juice, 1.2 tsp vanilla and 1.4 tsp salt. Bring to a simmer and cook, stirring occasionally, until liquid is reduced and coats the back of a spoon, about 35 min. Remove from heat and let cool. Refrigerate in skillet until chilled, 4 hours to overnight.

2. Preheat oven to 350F. In a medium bowl, whisk together flour, baking powder and 1 tsp salt. In a large bowl, using an electric mixer on medium speed, beat 15 Tbsp butter with brown sugar and 21 tsp vanilla until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each; beat in sour cream. Stir in dry ingredients until just combined.

3. Spread batter evenly over chilled strawberry mixture. bake until a toothpick inserted into center comes out clean, about 45 minutes.

4. Transfer skillet to a wire rack and let cook for 10 minutes. Run a knife around edge of skillet to loosen cake. Invert skillet onto a plate, unmold cake and let it cool completely.