Prep time: 10 minutes
Cook time: 35 Minutes
Serves 8
When I was a kid, I used to thing that there was some form of magic utilised in making an upside down cake - as I've gotten older, I've really enjoyed figuring out how to make this gluten free as well as playing around with different fruits. The cake is dense but light & the combination of the fresh sweet but tangy strawberries really help bring it to life.
This recipe can absolutely be used with a range of different fruits - from the traditional pineapple, to apples or berries as used to here. Be careful not to over-beat the mixture as it is prone to turning a little rubbery if overworked.
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Ingredients
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Method
Serves 8
For The Topping (bottom while in the tin):
- 50g Softened Butter
- 50g Light Soft Brown Sugar
- 350 grams Fresh Strawberries, Sliced.
For the Cake:
- 100g Softened Butter
- 100g Caster Sugar
- 100g self-raising flour (I use Doves Farm Gluten Free)
- 1 tsp Baking Powder
- 1 tsp Xanthan Gum (I also get the Doves Farm brand here)
- 1 tsp vanilla extract
- 2 eggs
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Heat oven to 180°C/160°C fan/Gas Mark 4/ 350°F
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For the "upside down" part which will go in the bottom of the tin, beat the softened butter and brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Place the strawberry slices over the top of this mixture, covering the entire base of the tin.
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Place butter, caster sugar, flour, baking powder,, xanthan gum, vanilla extract and the eggs in a bowl. Using a whisk or mixer, beat to a soft & light consistency.
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Spoon into the tin on top of the strawberries and smooth it out so it’s level on top. Bake in the centre of the pre-heated oven for 35 mins.
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Leave to cool in the tin for 10-15 mins, then turn out onto a plate (place the plate tightly over the cake tin and flip it over). Serve warm on its own or with whipped cream or vanilla ice cream.
Baking up a storm,
- Beckha