Mini Strawberry Upside Down Cakes
Take advantage of juicy and flavorful summertime strawberries! These Mini Strawberry Upside Down Cakes are a berry-filled take on pineapple upside down cake that are perfect for summertime!
Ingredients
- 2 tbsp unsalted butter, cubed
- 1/4 cup light brown sugar
- 1 cup thinly sliced strawberries
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp almond extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup milk
- 1/2 cup strawberries, diced
Instructions
- 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. (I did this by cutting the butter into 12 little cubes)
- 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.
- Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.Add in egg and almond extract and mix until combined.
- In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
- Fold in the leftover diced strawberries by hand. Make sure not to overmix.
- Divide the batter between the muffin tin.
- Bake for 20-24 minutes or until the cakes look golden brown and set.
- 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!
Nutrition Information
Calories: 196kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 63mgPotassium: 112mgFiber: 1gSugar: 19gVitamin A: 258IUVitamin C: 11mgCalcium: 46mgIron: 1mg