Strawberry Upside Down Cake

Every time I bake what has now become my absolute favorite cake, I wish I could snap a perfect picture to share. But the irresistible aroma that fills the house makes it impossible—this cake disappears within minutes of flipping it onto the serving platter! So this picture will have to suffice. Summer may be slipping away, and the back-to-school rush is just around the corner. But before you start reaching for the pumpkin puree, treat yourself to one last taste of summer with this sweet, syrupy, and utterly delicious strawberry upside-down cake. It’s the perfect way to savor the season before it fades away.

Ingredients:

• 1/2 Cup melted butter

• 3/4 Cup packed brown sugar

• 1 Pint of fresh strawberries sliced (feel free to use even more) FROZEN WILL NOT SUBSTITUTE

• 1 Egg

• 1/2 Cup buttermilk

• 1/3 Cup sour cream or greek yogurt ( full fat is best)

• 3 Tablespoons of oil ( I use peanut, but any neutral tasting cooking oil will do)

• 2 Teaspoons of vanilla extract

• 1 Cup flour

• 3/4 Cup of white sugar

• 2 Teaspoons baking powder

Pinch of salt

Directions:

1. Line the bottom of a standard size cake pan with parchment

2. Pour in the melted butter

3. Tilt butter around the sides of the pan as well just so they are coated

4. Sprinkle brown sugar evenly over the bottom of the pan

5. Arrange sliced strawberries over brown sugar, completely covering bottom of the pan

6. Set aside while you make the cake mixture

7. Combine egg, buttermilk, sour cream, oil and vanilla

8. Mix well

9. Add remaining ingredients

10. Mix until combined

11. Pour over strawberries evenly

12. Bake at 350 degrees for 40-50 minutes ore until center is no longer jiggly but do not over bake

13. Remove from oven and allow to cool for 30 minutes before attemting the flip

14. Put a plate over your cake pan and quicly flip it, Cake is syrupy so be careful !

15. Enjoy!