Pals are coming over after we exit for dinner. I made a decision that since Ontario strawberries at the moment are in season, it was a very good time to check out this recipe for a strawberry the other way up cake.
Requires a 9” spherical cake pan however ensure to line the edges to make the pan deeper to accommodate the batter and strawberries since they virtually fill my 9” pan earlier than baking.
Prep Time
40 minutes
Prepare dinner Time
50 minutes
Complete Time
1 hrs 10 minutes
Components
Strawberries:
• 750 g/ 1.5 lb strawberries , ripe
1 tbsp cornstarch
2 tbsp plain white flour (all goal flour)
50 g / 3 tbsp unsalted butter , melted
1/4 cup brown sugar , packed
Dry:
• 1 3/4 cups / 265g plain white flour (all goal flour)
1 cup / 220g white sugar , ideally caster/superfine
2 tsp baking powder
Pinch of salt
Moist:
1 cup plain yoghurt (ideally not low fats)
3 eggs
2 tsp vanilla extract or essence
1/2 cup / 125 ml vegetable oil (or canola)
Glaze:
• 2 tbsp strawberry jam
Directions
Preheat oven to 180C/350F. Butter and line a 20 – 22 cm / 8 – 9″ cake pan with parchment paper backside and sides.
Slice about 2/3 of the strawberries about 4 mm / 1/6″ thick till you could have 3 cups of slices. Place in a bowl, add 1 tbsp cornstarch, toss.
Chop the remainder into about 1.25 / 1/2″ items (~2 cups) and put in a separate bowl. Add 2 tbsp of flour and toss.
Place butter and brown sugar in cake pan. Combine and unfold out throughout base.
Unfold strawberry SLICES over base of cake pan. (My edit – may line the surface of the pan with sliced strawberries which might look fairly when cake is flipped out of pan)
Place batter Dry substances in a big bowl, whisk.
Place Moist substances in a bowl, whisk till mixed.
Add Moist substances into the Dry substances. Combine with a wood spoon till flour is included – just a few lumps is ok.
Unfold simply over half the batter over the strawberry slices.
Scatter over many of the chopped strawberries. Prime with remaining batter and remaining strawberries.
Switch the pan to a cookie sheet to catch any drips (my addition since my cake dripped because it rose over the sting of the pan, fortunately I had lined the edges with parchment paper).
Bake for 50 minutes, or till a skewer inserted comes out clear (20cm/8″ pan takes nearer to 60 minutes). The highest shall be a deep golden brown.
Take away sides and place on a rack to chill for 1.5 hours.
Fastidiously flip the cake onto a serving platter. Take away base and peel off paper (use knife to assist if required).
Place jam in a small bowl. Microwave for 15 seconds, combine till clean. Brush over high of cake.
Cool cake fully earlier than serving.
