I hope you all are having a wonderful 4th of July. I know my friend Megan is because her 21st birthday is tomorrow! She is having a big bash tonight, and of course, I was happy to make her a cake. Her favorite cake is strawberry. I wanted to do something a little unique, so I made a strawberry upside down cake. I love pineapple upside down cake, but I’ve never had strawberry upside down cake. I was super excited to make this cake.
Unfortunately, my cake didn’t turn out as beautiful as the one on the website where I found the recipe. You can look at how this cake should turn out at http://pieceofcakeblog.blogspot.com/2011/06/strawberry-buttermilk-upside-down-cake.html
I can only think of 2 things that possibly went wrong. Either I didn’t boil the caramel for long enough or I didn’t whip my egg whites long enough. I think the cake is still edible though, and it’s not too ugly, right? Anyways, I hope Megan appreciates this cake even if it’s not completely perfect because it’s a pretty involved recipe and it was baked with lots of love!
Strawberry Buttermilk Upside-Down Cake
Although this cake will keep nicely in a cake dome for a few days at room temperature, it’s best eaten the day it’s made. Serve with some unsweetened whipped cream and die of summer happiness.
1 1/2 sticks unsalted butter, at room temperature, divided
2/3 cup light brown sugar
2 pints strawberries, patted dry, hulled and halved
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup buttermilk
1/4 teaspoon cream of tartar
Position a rack to the center of the oven and preheat it to 350°F. Have ready a 9-inch nonstick cake pan. If your pan is not nonstick, spray it generously with cooking spray.
In a small saucepan, combine 4 tablespoons of the butter, the brown sugar and a pinch of salt. Stir over high heat until the sugar has dissolved. Boil for 2 minutes. Pour the caramel into the bottom of the cake pan and spread into an even layer. Arrange the strawberry halves over the caramel in a circular pattern, leaving little to no space between the berries.
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, beat together the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy, about 2 minutes. Beat in the vanilla and the egg yolks. Reduce the mixer speed to low and alternately add the flour mixture with the buttermilk in three batches. When just a few streaks of flour remain, fold the batter by hand until smooth.
In a clean bowl, beat the egg whites and the cream of tartar to firm peaks. Stir about a quarter of the beaten whites into the batter to lighten it, then gently fold in the rest of the whites until the batter is smooth and well-blended. Pour the batter over the fruit and smooth the top. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 20 minutes before inverting it onto a serving platter. Serve warm or at room temperature, garnished with unsweetened whipped cream.