Strawberry Upside Down Cake
photo by PaulaG
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 9inch square cake
ingredients
- 946.36 ml strawberries, fresh or frozen
- 177.44 ml sugar
- 29.58 ml dry tapioca
- 14.79 ml butter or 14.79 ml margarine
-
Topping
- 236.59 ml flour
- 6.16 ml baking powder
- 2.46 ml salt
- 157.80 ml sugar
- 59.14 ml soft butter or 59.14 ml margarine
- 1 egg, beaten
- 2.46 ml vanilla
- 118.29 ml milk
directions
- In a 9" cake pan mix together the first three ingredients and dot with 1 T butter, then set aside.
- For the topping, sift together dry ingredients.
- Cream butter and sugar; add egg and vanilla and beat well.
- Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Spoon batter over fruit mixture.
- Bake at 350 deg F for 30-35 minutes or until golden brown.
- Serve warm, topped with whipped cream, ice cream or cream.
Reviews
-
Shar-on, This was absolutely wonderful. I made it and took it to work. Everyone raved about it. The recipe called for 4 cups strawberries and after slicing 2 cups I made a decision to use only the 2 cups. I also reduced the amount of sugar over the strawberries to 1/3 cup, used the 2 Tbsp tapioca and forgot the butter. Maybe adding the butter would have given a glazed appearance. Did not change a thing for the topping. It was served at room temperature and no one objected. Definately will make again.
RECIPE SUBMITTED BY
Shar-on
Winnipeg, Manitoba
I've lived in Winnipeg for the past 25 years. I enjoy counted cross stitch, quilting, travelling and gardening in summer.I love garage saling and shopping in general. I also enjoy cooking and baking and trying new recipes. I really enjoy this website.