Strawberry Bundt Upside Down Cake
This recipe creates an elegant Bundt cake with a layer of glossy strawberries on top. When you unmold this cake, the release is a satisfying moment. This cake is tender and fruity, perfect for any occasion.
Equipment
- Bundt cake pan
- Electric hand mixer
- Wire cooling rack
Ingredients
Strawberries and Glaze
- 3 1/2 cups fresh strawberries, washed, dried, and sliced
- 5 tbsp unsalted butter, melted
- 1/3 cup light brown sugar
Homemade Vanilla Cake
- 2 cups self-rising flour, sifted
- 1/4 tsp salt
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup sour cream (or whole milk)
- 4 large eggs
- 1/2 cup oil
- 1/2 Tbsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Generously spray a Bundt cake pan with non-stick cooking spray.
- Wash the strawberries and slice them. Place the sliced strawberries on a paper-towel lined plate and pat them dry.
- In a medium bowl, sift the self-rising flour and combine it with salt. Set this mixture aside.
- In a large mixing bowl, combine the eggs, sugar, oil, melted butter, and vanilla extract. Use an electric hand mixer and mix on low-medium speed for 2 minutes until the mixture is smooth.
- Add the sour cream and beat until it is combined with the wet ingredients.
- Begin adding the flour mixture in increments. Mix until just combined and the flour is no longer visible. Do not overmix the batter.
- Melt 5 tablespoons of butter in a microwave-safe bowl. Pour this melted butter into the bottom of the Bundt cake pan. Sprinkle the light brown sugar evenly over the butter. Top this layer with the sliced strawberries.
- Pour the cake batter evenly over the strawberries. Bake in the oven for 45 minutes to 55 minutes, or until the cake is a light golden brown.
- Let the cake cool on a wire cooling rack for 10 to 15 minutes.
- Run a sharp, thin knife around the cake edges. Place a plate on top of your strawberry upside down cake pan and use a swift motion to flip the cake. Let the cake fall onto the plate on its own. If you feel resistance on any side, use a spoon to tap the cake pan to help release it. Gently slide the cake pan up.
- Serve the cake warm. Top with whipped cream or vanilla ice cream if you wish.
Notes
Store leftover cake covered with a lid or plastic wrap at room temperature for 24 hours. You can refrigerate it in an air-tight container for 3 to 4 days. Re-heat slices in the microwave for 15 to 30 seconds until warm.
When I unmolded this Bundt cake for the first time, I felt the same excitement I had baking with my mom for holidays. That moment when the cake releases perfectly is always a little bit magical.
By Grace Williams, Contributor at Recipes by Betty.