An upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down. Usually chopped fruits—such as apples, pineapples, plum, peach or cherries — and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted. I thought of preparing Upside-down cake with strawberry since I was preparing fro Valentine and oh my God, it was just too delicious!
- Cake flour/Plain flour 1 1/2 Cup (24 tbs)
- Egg replace powder 3 Teaspoon
- Baking powder 1 1/2 Teaspoon
- Baking soda 1/4 Teaspoon
- Salt 1 Pinch
- Sugar 3/4 Cup (12 tbs)
- Yogurt 3/4 Cup (12 tbs)
- Oil 1/2 Cup (8 tbs)
- Vanilla extract 1 Teaspoon
- Sliced strawberries 1 Cup (16 tbs)
- Melted butter 2 Tablespoon (for greasing)
- Brown sugar 1/4 Cup (4 tbs)
Preheat oven to 350 degrees F.
Grease a heart shape pan with butter and sprinkle with brown sugar. Arrange the strawberry slices into the pan. Set aside.
For the cake batter – in a large bowl, add in the cake flour, egg replace powder, baking powder, baking soda and salt. Whisk well and set aside.
In another bowl, add in oil, yogurt, sugar and vanilla. Whisk all the ingredients until well combined.
Add the flour mixture to the wet ingredients and mix well.
Pour the batter into the prepared baking pan and bake for 20 minutes or until edges are golden brown.
Take out the cake and let it sit for 10 minutes.
Decorate the cake with chocolate and strawberries and serve.
Things You Will Need
Heart Shape Baking Tray