Dessert

Buttermilk Strawberry Upsidedown Cake is for Dessert.

Buttermilk Strawberry Upsidedown Cake takes 10 minutes to prepare.

Buttermilk Strawberry Upsidedown Cake takes 35 minutes to cook.

Buttermilk Strawberry Upsidedown Cake makes 8 servings.

The ingredients for Buttermilk Strawberry Upsidedown Cake are:

6 T butter, divided (4 T should be soft)
1/2 cup brown sugar
2 cups sliced strawberries
1 1/3 cups all purpose flour
2/3 cups granulated sugar
1 tsp. baking powder
1 tsp. baking soda
2/3 cup buttermilk
1 egg
1 tsp. vanilla

Here is how you make Buttermilk Strawberry Upsidedown Cake:

Preheat oven to 350 degrees. Spray a 9" round cake pan with cooking spray. Melt 2 T of the butter and pour into prepared cake pan. Sprinkle 1/2 cup brown sugar over the butter and stir a little. Place the sliced strawberries over the sugar mixture.In a large bowl, put the flour, sugar, baking powder and baking soda. Stir to combine. Add in the soft butter, egg, buttermilk, and vanilla. Using a hand mixer, mix about 2 minutes at medium speed or until smooth.Carefully pour the batter over the fruit in the cake pan. You want your strawberry mixture to stay under the batter.Bake 35 minutes, until golden and set. When done, remove from the oven and let cool in cake pan on a rack for about 15 minutes. Put a plate over the cake pan and gently flip over to release the cake. Remove the pan and cut to desired size to serve!Serving Size: 8 servings Number of Servings: 8Recipe submitted by SparkPeople user LANC92.

The nutritional information for Buttermilk Strawberry Upsidedown Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 293.0

• Total Fat: 9.3 g
• Cholesterol: 24.3 mg
• Sodium: 310.5 mg
• Total Carbs: 55.6 g
• Dietary Fiber: 1.5 g
• Protein: 3.2 g