Strawberry & Brown Sugar Upside-Down Cake

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Strawberry & Brown Sugar Upside-Down Cake | Country Music Videos

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Nothing says “summer” like fresh strawberries. If you’ve never had the joy of picking the ruby gems right off the plant, then you haven’t lived.

You also haven’t lived if you’ve never experienced the unbeatable taste of baked strawberry desserts. While strawberries are delicious on their own, baking them takes the flavor to a whole new level.

We at Country Rebel Recipes have created a strawberry cake that you’ll be coming back for over and over again. Dark brown sugar gives this berry topped cake a cozy, caramel-ish taste that is perfectly complimented by fresh whipped cream. Strawberry & Brown Sugar Upside-Down Cake can be enjoyed for breakfast or dessert. So, grab yourself a cup of coffee and bake up this delicious treat! Let us know how you like it.

Country Rebel

STRAWBERRY & BROWN SUGAR UPSIDE-DOWN CAKE

INGREDIENTS
Topping
2 cups sliced fresh strawberries
1/3 cup granulated sugar
2 Tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup melted butter

Batter
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup melted butter
1 large egg
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
Sweetened whipped cream

INSTRUCTIONS
Preheat oven to 350 degrees F.

Grease an 8-inch round baking pan. Spread strawberries in the bottom of the pan. Stir together sugar, flour and nutmeg. Sprinkle on top of strawberries. Drizzle with butter and set aside.

In a medium bowl, stir together brown sugar, granulated sugar and melted butter. Add egg and whisk until smooth. In a separate bowl, stir together flour, baking powder, nutmeg, cinnamon and salt.

Gradually add flour mixture into egg mixture, alternating with milk. Beat well after each addition.

Spread batter over strawberries in prepared pan. Bake in preheated oven for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately run a knife around the edges. Invert onto a serving platter while still hot. Allow to cool slightly before serving. Serve with sweetened whipped cream. Refrigerate any leftovers. Enjoy!

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