Chef savvy
These Mini Strawberry Upside Down Cakes are a berry-filled take on pineapple upside down cake!
01
Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray. Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins.
02
Layer the bottom of each muffin tin with sliced strawberries. I did about 3 slices in each. Set aside and start working on your batter.
03
Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer with the paddle attachment. Cream for 3 minutes or until lighter in color.
04
Add in egg and almond extract and mix. In a bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients alternating with the milk.
05
Fold in the leftover diced strawberries by hand. Make sure not to overmix.
06
Divide the batter between the muffin tin. Bake for 20-24 minutes or until the cakes look golden brown and set.
07
Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.
Serve warm with whipped cream and a scoop of ice cream!