Strawberry Upside Down Yoghurt Cake

Friends are coming over after we go out for dinner.  I decided that since Ontario strawberries are now in season, it was a good time to try out this recipe for a strawberry upside down cake.

Requires a 9” round cake pan but make sure to line the sides to make the pan deeper to accommodate the batter and strawberries since they almost fill my 9” pan before baking.

Prep Time

40 mins

Cook Time

50 mins

Total Time

1 hrs 10 mins

Ingredients

Strawberries:

• 750 g/ 1.5 lb strawberries , ripe

1 tbsp  cornstarch

2 tbsp plain white flour (all purpose flour)

50 g / 3 tbsp unsalted butter , melted

1/4 cup brown sugar , packed

Dry:

• 1 3/4 cups / 265g plain white flour (all purpose flour)

1 cup / 220g white sugar , preferably caster/superfine

2 tsp baking powder

Pinch of salt

Wet:

1 cup plain yoghurt (preferably not low fat)

3 eggs

2 tsp vanilla extract or essence

1/2 cup / 125 ml vegetable oil (or canola)

Glaze:

• 2 tbsp strawberry jam

Instructions

Preheat oven to 180C/350F. Butter and line a 20 - 22 cm / 8 - 9" cake pan with parchment paper bottom and sides.

Slice about 2/3 of the strawberries about 4 mm / 1/6" thick until you have 3 cups of slices.  Place in a bowl, add 1 tbsp cornstarch, toss.

Chop the rest into about 1.25 / 1/2" pieces (~2 cups) and put in a separate bowl. Add 2 tbsp of flour and toss.

Place butter and brown sugar in cake pan. Mix and spread out across base.

Spread strawberry SLICES over base of cake pan.  (My edit - could line the outside of the pan with sliced strawberries which would look pretty when cake is flipped out of pan)

Place batter Dry ingredients in a large bowl, whisk.

Place Wet ingredients in a bowl, whisk until combined.

Add Wet ingredients into the Dry ingredients. Mix with a wooden spoon until flour is incorporated - a few lumps is fine.

Spread just over half the batter over the strawberry slices.

Scatter over most of the chopped strawberries. Top with remaining batter and remaining strawberries.

Transfer the pan to a cookie sheet to catch any drips (my addition since my cake dripped since it rose over the edge of the pan, thankfully I had lined the sides with parchment paper).

Bake for 50 minutes, or until a skewer inserted comes out clean (20cm/8" pan takes closer to 60 minutes). The top will be a deep golden brown.

Remove sides and place on a rack to cool for 1.5 hours.

Carefully flip the cake onto a serving platter. Remove base and peel off paper (use knife to help if required).

Place jam in a small bowl. Microwave for 15 seconds, mix until smooth. Brush over top of cake.

Cool cake completely before serving.

My index of bakes.