Strawberry Honey Upside Down Cake
A deliciously moist cake topped with sweet, caramelized strawberries and drizzled with honey, perfect for any occasion.
Ingredients
For the Topping
- 2 cups fresh strawberries, sliced Choose ripe and sweet strawberries.
- ½ cup honey Can substitute with maple syrup or agave nectar.
For the Cake
- ½ cup unsalted butter, melted Can be replaced with coconut oil or vegan butter for a dairy-free version.
- 1 cup granulated sugar This sugar is used for sweetness but can be adjusted.
- 2 large eggs For a vegan version, substitute with flax eggs.
- 1 teaspoon vanilla extract Adds flavor.
- 1 cup all-purpose flour Can be substituted with a 1:1 gluten-free baking mix.
- 1 teaspoon baking powder Helps the cake rise.
- ½ teaspoon baking soda Contributes to the leavening.
- ¼ teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
- Arrange the sliced strawberries in a single layer at the bottom of the prepared pan. Drizzle honey evenly over the strawberries.
Mixing
- In a mixing bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
Baking
- Pour the batter over the strawberries in the cake pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean and the top is golden.
- Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
Serving
- Allow the cake to rest for a few minutes before slicing and serving.
Notes
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for a week. Ideal for a variety of occasions, served warm or at room temperature.