Strawberry Caramel Upside Down Cake Recipe

From Dorothy McNett's Recipe Book.

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Strawberry Caramel Upside Down Cake

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with some vanilla ice cream and blueberries for a good red, white, and blue American dessert!

1/4 cup unsalted butter, melted
1/2 cup organic sweetened condensed milk
5-6 caramel candies (Lula's)
1 - 1/2 cups sliced fresh local strawberries
1 cup all purpose unbleached flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
3 eggs, separated
1 cup raw sugar
1/4 cup milk or half and half
1 teaspoon vanilla extract, or vanilla bean paste

vanilla ice cream
blueberries

Preheat oven to 350 degrees. Pour the melted butter into an 8 or 9 inch round or square cake pan, and then stir in the condensed milk. If caramels are large, snip them into smaller pieces and arrange over the butter. Arrange the strawberry slices neatly over the mixture. Set aside. In a small bowl whisk flour, salt and baking powder to blend. Set aside. In batter bowl, beat egg whites until light and fluffy. Set aside. In another bowl beat the egg yolks, adding sugar, milk and vanilla. Add flour mixture and just blend, do not over mix. Stop using the beater, switch to a spatula and gently fold the egg whites into the batter. Gently pour over the strawberries. Bake 40-45 minutes, or until nicely browned on the top. Remove to cooling rack and allow to cool about 10 minutes. Invert onto a serving platter. It can be served hot. I like it better when it has cooled to room temperature, and then served with ice cream and fresh blueberries on the side.

Recipe created 2015-04-13.

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