Description
Stunning upside down cake with caramelized strawberries and rhubarb topping on tender vanilla cake. Show-stopping spring dessert!
Ingredients
For the Caramel Topping:
¼ cup melted butter
1 cup packed brown sugar
2 cups sliced strawberries
2 cups chopped rhubarb (½-inch pieces)
For the Vanilla Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup softened butter
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup milk
¼ cup sour cream or Greek yogurt
Instructions
1. Preheat oven to 350°F. Grease 9-inch round cake pan very well. Pour melted butter in bottom, sprinkle brown sugar evenly over it.
2. Arrange strawberry slices over brown sugar in desired pattern. Fill gaps with chopped rhubarb. Press gently so fruit sits snugly.
3. Whisk flour, baking powder, baking soda, salt. In another bowl, beat butter and sugar 3 minutes until fluffy. Add eggs one at a time, then vanilla. Mix milk and sour cream together. Add dry ingredients in 3 parts alternating with milk mixture in 2 parts. Mix just until combined.
4. Carefully spread batter over fruit. Place on baking sheet. Bake 40-45 minutes until toothpick comes out clean.
5. Cool in pan exactly 10 minutes. Run knife around edge. Place serving plate upside down on top. Flip quickly. Leave pan on for 1 minute, then lift off carefully.
Notes
Do not wait too long before flipping or topping will stick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American