Strawberry Upside-Down Cake
Source of Recipe
Internet
List of Ingredients
1 basket of strawberries, 16 oz
1 stick unsalted butter
1 cup packed brown sugar
3 tbsp water
Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup water
1 cup granulated sugar
1 stick Crisco, melted slightly
1/4 teaspoon salt
2 large eggs
1 tsp vanilla
1 tbsp rum extract
Recipe
Preheat oven to 350 degrees F.
Lightly coat a bundt cake pan with oil and dust with flour.
Cut strawberries into quarter pieces.
Sugar Mixture (slightly caramelize the sugar):
Make sugar mixtures by simmering butter and brown sugar with 2 tbsp water in a skillet.
Simmer and stirring frequently for 4 minutes.
Pour 3/4 of mixture in the prepared cake pan. Keep 1/4 for dressing afterwards.
Arrange strawberries on top of the mixture.
Now prepare the cake batter:
Sift flour, baking powder and salt.
Beat melted Crisco in a large bowl.
Beat eggs, 1/2 cup water, vanilla, rum extract and sugar well.
Add egg mixture into Crisco gradually.
Add flour mixture gradually into egg mixture and beat on low speed until smooth.
Spoon batter onto the arranged cake pan over the strawberries and spread evenly.
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