Strawberry Maple Upside-Down Cake Recipe

From Dorothy McNett's Recipe Book.

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Strawberry Maple Upside-Down Cake

From Dorothy McNett's recipes at

1/4 cup unsalted butter
3/4 maple syrup
1 - 1 1/4 cups sliced fresh strawberries
1 cup all purpose unbleached flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
3 eggs, separated
1 cup maple sugar (or 1/2 raw brown sugar and 1/2 cup maple syrup)
1/4 cup milk or half and half
1 teaspoon vanilla extract or vanilla bean paste

Preheat oven to 350 degrees. Melt butter in 8 or 9 inch round cake pan, and then stir in the syrup. Arrange the strawberry slices neatly over butter mixture. Set aside. In bowl whisk flour, salt and baking powder to blend thoroughly. Set aside. In batter bowl, beat egg whites until light and fluffy. Set aside. Beat the egg yolks, adding sugar, milk, and vanilla. Add flour mixture and just blend, do not over mix once you have added the flour. Remove the beater. Using a spatula, gently fold the egg whites into the batter. Gently pour over the strawberries. Bake 40-45 minutes, or until nicely browned on top. Invert onto serving platter. Allow to cool a bit and then serve.

Recipe created 2012-04-29.

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