1 Video | Photo: Strawberry Upside-Down Cake Recipe
Ingredients
- Cooking spray, for ramekins
- 1/4 cup sugar, for ramekins
- 8 strawberries, tops removed
- 1 1/2 cups self-rising flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 4 tablespoons mascarpone, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry nectar
- Powdered sugar, to garnish
Directions
Preheat oven to 350 degrees F.
Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.
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By allirb33
on November 24, 2011
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Very moist - this has now become a frequent request by my family for me to make!
By nmbabik07_13048752
Glen Allen, VA
on April 14, 2011
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Wow, trying to find a strawberry cake that is from scratch was quite a chore, but boy am I glad that I ended up with this gem of a recipe! Trust me, even though there are not many reviews on this cake recipe, the cake will be one you will remember. Word of advice... Do not skip on fresh strawberries, to give it more flavor add some raspberry (low sugar jam to the strawberry liquid, and the recipe works perfectly in an 8x8 glass baking pan if you do not have ramekins, and make sure to layer a lot of strawberries on the bottom.. you will not regret it! And if you cannot find strawberry nectar take your fresh strawberries and place them in a bag, take a meat tenderizer, MASH them!, then put them through a sifter with the raspberry jam to create your very own nectar. Putting it through the blender will make the strawberries loose its texture which will make the cake less moist. Better than any boxed strawberry cake you will ever be tempted to buy!!!!!
By medicinewoman19...
Abbeville, AL
on February 06, 2011
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Very good and moist...easy to make... made as cupcakes instead of ramekins. Came out well.
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