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Strawberry Caramel Upside Down Cake
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup unsalted butter, melted
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.
Recipe created 2015-04-13.