Name: Strawberry Upside-Down Cakes
Yield: 24 mini cakes
Ingredients: 2 sticks unsalted butter (softened); 1 ¾ cups raw sugar; 4 large eggs; 1 cup whole milk; 1 tbsp pure vanilla extract; 1 vanilla bean (seeds scraped out); 2 3/4 cups whole wheat pastry flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup brown sugar; 2 cups strawberries (sliced vertically)

This was part of my Strawberry Extravaganza I did for the Foodbuzz 24, 24, 24. Check out the post and enter to win homemade jam!

When I think of strawberries I automatically think of dessert. It’s kind of hard to be innovative in the strawberry dessert arena, but I gave it a shot.

One of my favorite desserts I’ve made was Mark Bittman’s upside-down apple cake that I made for my local harvest potluck. I wanted to see if I could somehow re-create that with strawberries. It’s not really a new idea, but in my searching none of the recipes I found were really what I wanted.

The whole wheat pastry flour in this cake makes it more substantial, reminding me a bit more like a strawberry shortcake than a traditional airy cake. Feel free to top it with some whipped cream, or balsamic chocolate sauce if you really want to mess with your taste buds.

Strawberry Upside-Down Cakes

Adapted from Organic and Chic

Author: Megan

Servings: 24 mini cakes

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Ingredients

2 sticks unsalted butter , softened
1 ¾ cups raw sugar
4 large eggs
1 cup whole milk
1 tbsp pure vanilla extract
1 vanilla bean , seeds scraped out
2 3/4 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
2 cups strawberries , sliced vertically

Instructions

Preheat oven to 350. Grease cupcake tins. Sprinkle a teaspoon of brown sugar into the bottom of each cup, then arrange 4-5 strawberry slices on top. Reserve extra berries and sugar.
In a large bowl, cream butter and raw sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix together flour, baking powder, and salt in a small bowl. In another, whisk together milk and both vanillas. (I just use a liquid measuring cup.)
Alternate adding flour and milk mixtures to the large bowl, starting and ending with the flour. Make sure everything is well combined, but don't overmix.
Divide batter equally between cupcake wells. Bake for 20-30 minutes, or until a toothpick inserted in center is clean. Cool for 5-10 minutes, then invert onto a cookie sheet. Carefully replace any strawberries that didn't stick to the cakes.
While cakes are baking, cook the reserved berries and brown sugar over medium-low heat, until thick and jam-like.
Cut the rounded tops off the cakes so each cake can sit flat. Add a spoonful of the cooked berries to the top of each cake and serve.

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Join the Conversation

merry jennifer says
May 3, 2010 at 3:26 pm
What a great use of seasonal strawberries! I like the idea of individual cakes – a perfect little portion of summer goodness. 🙂
IslandEAT says
May 5, 2010 at 3:37 pm
Thanks for this tempting recipe (with whole-grain goodness, to boot).
I quite enjoyed your site – immediately drawn to the editorial terminology in your blog’s name, too, as someone with academic publishing training years ago (U of C Press).
Congrats on making FB Top 9!
Dan