Strawberry Upside-Down Cake

Name: Strawberry Upside-Down Cake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 55 grams brown sugar; 55 grams brown sugar; 2 Tbsps butter, softened; 120 milliliters buttermilk; 2 larges eggs; 4 Tbsps mascarpone, room temperature; 8 servings Powdered sugar, to garnish; 1 teaspoons salt; 188 grams self-rising flour; 8 strawberries, tops removed; 72 grams strawberry nectar; 50 grams sugar, for ramekins; 100 grams sugar; 1 teaspoon vanilla extract

Strawberry Upside-Down Cake

If you want to add more lacto ovo vegetarian recipes to your recipe box, Strawberry Upside-Down Cake might be a recipe you should try. One portion of this dish contains around 6g of protein, 8g of fat, and a total of 308 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have self-rising flour, sugar, eggs, and a few other ingredients on hand, you can make it. It works well as a dessert. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Strawberries

Sugar

Equipment you will use

Ramekin

In a medium bowl, whisk together the flour, baking soda and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vanilla Extract

Mascarpone

Butter

Cream

Egg

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Buttermilk

Strawberries

Nectar

All Purpose Flour

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.

Ingredients you will need

Strawberries

Equipment you will use

Ramekin

Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.

Equipment you will use

Toothpicks

Oven

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.

Equipment you will use

Ramekin

Knife

Sprinkle with powdered sugar and serve.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

butter, softened 120milliliters

buttermilk 2larges

eggs 4Tbsps

mascarpone, room temperature 8servings

Powdered sugar, to garnish 1teaspoons

salt 188grams

self-rising flour 8

strawberries, tops removed 72grams

strawberry nectar 50grams

sugar, for ramekins 100grams

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.