Though you can pretty much put anything below cake batter, bake it, flip it, and have a stunning dessert, pineapple upside-down cake is the most traditional. We kept it basic with strawberries for this variation so you could make it for any summertime occasion.
YIELDS:8-10 serving(s)PREP TIME:20 minsTOTAL TIME:1 hr 10 mins
INGREDIENTS:1 lb. strawberries, thinly sliced into rounds
1/4 c. brown sugar
2 Tbsp. cornstarch
1 3/4 c. all-purpose flour
2 tsp. baking powder
pinch of salt
3/4 c. granulated sugar
2 large eggs
1/2 c. sour cream
1/2 c. (1 stick) unsalted butter, melted
1 tsp. pure vanilla extract
Vanilla ice cream, for serving
Step 1: Preheat the oven to 350°. Grease a 12-inch ovenproof skillet, place a circle of parchment inside, and then grease once more.
DIRECTIONS:
Step 2: Combine strawberries, cornflour, and brown sugar in a big bowl and stir until the strawberries are well covered and juicy. Transfer to a skillet and distribute evenly.
Step 3: Prepare the cake batter: Mix the flour, baking powder, and salt in a small bowl. Combine the sugar, eggs, sour cream, butter, vanilla, and salt in a big basin. Incorporate the dry ingredients and mix until they are well blended.
Step 4: Using a rubber spatula, spread the cake batter as evenly as you can over the strawberry mixture. If necessary, spread batter over berries with damp hands.
Step 5: A toothpick inserted into the centre of the cake should come out clean after 35 minutes of baking.
Step 6: After the cake has cooled in the skillet for about 15 minutes, carefully remove the parchment paper and flip the cake onto a large plate or serving tray. Before slicing, let cool fully or place in the refrigerator. Accompany with vanilla gelato.