Fresh Strawberry Upside-Down Cake

Ingredients

• 2 cups fresh strawberries, sliced
• ½ cup butter, melted
• 1 cup light brown sugar
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

Directions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan.
2. In a small bowl, mix together the strawberries, melted butter, and brown sugar. Spread the mixture evenly in the bottom of the prepared cake pan.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together the granulated sugar and eggs until light and fluffy. Beat in the vanilla extract.
5. Alternately add the flour mixture and the milk to the sugar and egg mixture, mixing until just combined. Pour the batter over the strawberry mixture in the cake pan.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Let cool for 10 minutes before inverting onto a plate. Serve warm or at room temperature.

Interesting Facts

• Upside-down cakes were originally made in the early 1900s with pineapples.
• Fresh strawberries are a great topping for upside-down cakes because they hold their shape and don't become too soggy.
• The light brown sugar used in this recipe helps to caramelize the strawberries, creating a sweet and delicious topping.