Strawberry Upside-Down Cake

recipe

Strawberry Upside-Down Cake

by Brava Chef Erin

Brava Chef Erin photo

Brava Chef Erin
About this Recipe

Brava Chef Erin loves upside-down cakes since they taste like a combination of her two favorite desserts—cake and pie (the best of both worlds!). This cake combines a vanilla buttermilk cake base with caramelized strawberries. Brava first bakes the cake and then finishes by quickly searing the bottom to caramelize the fruit. You can use whatever fruit you have on hand for this cake, just make sure to slice it thinly. When done, slice cake and serve with a scoop of vanilla ice cream, if desired.

Ingredients

  • 2.0 cups sliced strawberries (¼-inch thick)
  • 0.25 cups brown sugar, packed
  • 2.0 teaspoons cornstarch
  • 1.25 cups all-purpose flour
  • 1.0 cups granulated sugar
  • 0.5 teaspoons baking powder
  • 0.25 teaspoons baking soda
  • ¼ teaspoon kosher salt
  • 0.6666666666666666 cups buttermilk
  • 0.25 cups (½ stick) unsalted butter, melted and cooled
  • 0.5 teaspoons vanilla extract
  • 2.0 count egg whites
  • butter or cooking spray

Equipment

Brava square pan

stand mixer

mixing bowls

wire cooling rack

parchment paper

large plate or cutting board

Nutrition Information

Allergens: None

Tags

  • Sweets
  • Kid Friendly
  • Baked Goods
  • Brunch
  • Desserts
  • Easter
  • Fruits
  • Recipes
  • Snack
  • Square Pan

Instructions

  1. 1

    Prep pan and strawberries

    • Lightly butter or spray Brava square pan.
    • Line bottom of square pan with parchment paper. Butter or spray top of parchment paper.
    • In medium bowl, stir together sliced strawberries, brown sugar and cornstarch until combined.
    • Spread mixture evenly over bottom of square pan. Set aside.
  2. 2

    Make cake batter

    • In medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt.
    • In standing mixer fitted with whisk attachment, add buttermilk, melted butter and vanilla extract. Mix on low speed for 30 seconds.
    • Add egg whites, turn speed to medium-high and whisk for 2 minutes.
    • Swap out whisk attachment for paddle attachment. While running on low speed, slowly add dry ingredients until smooth batter is formed. Do not over mix.
  3. 3

    Pour batter into pan

    • Press green button to begin preheating Brava.
    • Spoon batter into square pan so that it covers strawberries. Smooth out top.
  4. 4

    Bake cake

    • When Brava is preheated, slide square pan into top shelf. Press green button to begin baking.
    • When done, transfer square pan to wire rack and let cool for 5 minutes.
  5. 5

    Invert cake and serve

    • After 5 minutes, run knife around perimeter of cake.
    • Place large plate or small cutting board on top of square pan and carefully turn it upside-down.
    • Serve warm or at room temperature.