Strawberry-Almond Upside-Down Cake

Last week, I picked up a few pounds of fresh strawberries at the store. Unfortunately, work was crazy, so I was at the office super-late and living off of take-out. So I never got around to eating the strawberries. The end of the week rolled around, and I found the strawberries when cleaning out the fridge. Instead of racing to eat them before they spoiled, I knew I needed to find a way to bake the strawberries in to something awesome!

I’ve made a few upside-down cakes before, from a traditional pineapple upside-down cake to my Pear & Ginger Upside-Down Cake last fall. I’d never seen a spring-y upside-down cake, so I decided to go a little outside of the box and make one using my abundance of fresh strawberries!

This cake is sweet and fruity, with a soft and moist almond sponge cake. Sprinkled with slivered almonds, it is a perfect spring cake! The boyfriend has now moved it to the top of his list. He says it’s his favorite cake I’ve ever made! But he’s said that 3 or 4 times now, so I know this one must be good. 😉

Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂

Strawberry-Almond Upside-Down Cake

Yield: 9 – 12 servings

Ingredients for the topping:

1/4 cup unsalted butter
1 cup sugar
1/4 teaspoon almond extract
4 cups strawberries, halved
1/4 cup slivered almonds

Ingredients for the cake:

1/2 cup powdered sugar
1 1/4 cup almond meal
1 teaspoon vanilla
1 whole egg + 4 eggs, separated, at room temperature
3/4 cup sugar
3/4 cup flour
1/4 cup unsalted butter, melted

Tools:

9″ square springform pan
Small saucepan
Sifter
Double boiler
Rubber spatula
Cookie sheet lined with aluminum foil

Steps:

1. Preheat your oven to 350* F. Place a cookie sheet lined with aluminum foil on the bottom rack of your oven to catch any drips from the cake.

2. In a small saucepan over low heat, combine the butter, sugar, and almond extract. Stir until the butter is melted and begins to create a toasted, nutty aroma.

3. Spread the butter mixture over the bottom of a 9″ square springform pan. Arrange strawberries, cut-side down, on top of the butter mixture and top with slivered almonds. Set aside.

4. Sift together the powdered sugar and almond meal in to the bowl of a stand mixer fitted with a paddle attachment. Beat in the whole egg, 4 separated egg yolks, and vanilla extract. Mix until light and fluffy.

5. In a double boiler over barely simmering water, whisk together the egg whites and sugar to make a Swiss meringue. Whisk until firm peaks are created. (You can also test the mixture by carefully flipping your bowl upside-down. The Swiss meringue should stick to the bowl and stay intact when turned over.)

5. Using a rubber spatula, fold the Swiss meringue in to the egg yolk mixture. Then fold in the flour and the melted butter.

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6. Pour the batter over the strawberries, and smooth the top of the cake. Bake in a preheated oven for 40-45 minutes, or until the cake is risen and golden brown.

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7. Let the cake cool on a wire rack for about 15 minutes, and them remove the outer ring of the springform pan. Place your serving plate over the cake and carefully flip it over. Remove the bottom of the springform pan.

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8. The cake is best served warm, on the same day it is baked. Cut in to 2-3″ pieces, and serve sprinkled with slivered almonds. Enjoy! 😀

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