Strawberry Upside-down Cake
TOTAL TIME: 55 MINUTES
3 tbsp butter, at room temperature
3 tbsp brown sugar
750 g strawberries, hulled and thinly sliced into rounds
⅔ cup wholemeal flour
⅔ cup plain flour
¾ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
1 tsp cinnamon
8 tbsp butter, at room temperature
½ cup brown sugar
1 tsp pure vanilla extract
⅔ cup Greek yogurt
Icing Sugar (optional)
Preheat the oven to 180°C. Grease a 20 cm round cake pan with 3 tbsp butter. (Lightly coat the sides and use more butter on the bottom of the pan.)
Sprinkle 3 tbsp brown sugar into the base of the cake pan in a nice, even coat. Layer the strawberries on top of the sugar in the pan.
In a large bowl, whisk the wholemeal flour with the plain flour, baking powder, bicarbonate of soda, salt and cinnamon.
In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining 8 tbsp butter and ½ cup brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla, then mix until well combined, 1 to 2 minutes more.
Add the dry ingredients to the mixing bowl and mix until combined. Add the yogurt and mix until just conbined. Pour the finished batter over the strawberries. (The batter will be a little thick, so drop a few dollops into the pan and use a spatula to spread it evenly.)
Bake the cake until a toothpick inserted into the centre comes out clean, 25 to 30 minutes. Let the cake cool for 15 minutes inside the pan, then run a spatula around the edge and invert the cake onto a platter or stand.
When cake has cooled dust with icing sugar (optional) and serve.