According to Fork Vs Spoon, this is best cooked in a skillet so that’s what I did. Although I tried it in the pan and there’s nothing wrong with that too. But however you might cook this, it will still taste as tempting and as good. You can serve this to guests and friends and they will fall in love with this. The amazing freshness in this dish is too good to ignore. I am sure anyone who will taste this will be grateful towards you.
See what our friends from Fork Vs Spoon have to say about this recipe:
“Where does cake come into this? It doesn’t. Nope not at all other than I was at Target buying a cast iron skillet because my old one grew legs and ran away. Why a cast iron skillet? Because that is the only thing I bake upside down cakes in.”
Since it’s best cooked in a cast iron skillet, you might want to check if yours is still okay. Anyway, I hope you enjoy this simple but classic cake recipe with your family!
Ingredients
- 1 stick plus 5 Tablespoons Kerrygold Butter – at room temperature
- 3/4 Cup Domino Brown Sugar
- 1 + 1/2 Cups Driscoll’s Strawberries, sliced
- 1/4 Cup Lemon Zest – about 4 to 6 lemons
- 1 Cups Domino Sugar
- 2 Large Eggland’s Eggs
- 1 teaspoon McCormick Vanilla Extract
- 2 Tablespoons Lemon Juice
- 1 + 1/2 Cups Gold Medal All-purpose Flour
- 1/2 teaspoon Clabber Girl Baking Soda
- 1/2 teaspoon Clabber Girl Baking Powder
- 1/2 teaspoon Morton Salt
- 1/2 Cup Borden Buttermilk
Glaze
- 1/3 Cup Domino Sugar
- 1/3 Cup Lemon Juice – about 2 to 3 lemons
Instructions
- Preheat oven to 350°F
- In a 10 inch cast iron skillet (or cake pan), melt 5 Tablespoons of butter either on top of the stove or in the oven. Be careful – the skillet handle will be hot!!!
- Scatter brown sugar over melted butter and stir to incorporate. Spread mixture as evenly as possible over bottom of pan…it will be patchy.
- Arrange strawberry slices over brown sugar and butter in a single layer. Set aside.
- In a medium bowl, whisk together lemon zest, flour, baking powder, baking soda, and salt. Set aside.
- Cream together 1 stick of butter and 1 cup of sugar.
- Beat in eggs ,one at a time, to the butter and sugar combo – mix well. Then mix in vanilla and 2 Tablespoons of lemon juice.
- Beat in the flour mixture alternating with buttermilk. Begin and end with flour mixture. ( i.e. add half the flour mixture and blend until just combined. Add all the buttermilk – blend to combine. Blend in remaining half of the flour.
- Spread evenly over strawberries.
- Place in preheated oven and bake for 35 to 40 minutes – or until toothpick comes out clean.
- While cake is baking – make glaze. Combine 1/3 cup sugar and 1/3 cup lemon juice in a small sauce pan and place over low heat and cook until sugar dissolves. Set aside.
- When is cake is done, remove from oven and let sit for 5 to 10 minutes. Poke holes all over cake with a toothpick.
- With a basting brush, brush the lemon glaze over the cake.
- Once this is complete, invert the cake onto a cake stand ( try to center it – I failed at this! ) If baking in a cast iron skillet – do not grab the pan handle , it is still screaming hot and no one looks good with a burn on their palm in the shape of a pan handle – trust me!
- Eat warm or let cool.
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Quick Tip: You can use normal cake pans for this recipe.
Thanks again to Fork Vs Spoon for this amazing recipe.
