Think of a soft buttery vanilla cupcake. Now think of fresh strawberry jam that cooks on top of the little cake as it bakes! Tempted yet?
The crunchy top and moist crumb of this cake is a scrumptious contrast in textures! And the jam oozing…..mmmmmm
The first time I ate it, I wished there was way more surface area on this cake to enjoy the strawberry jam flavoured crunch of the top. So the next time around, I made it as a round cake 😛
This cake celebrates the perfect marriage of strawberry and vanilla. Make it as a 9 inch cake or 12 muffins, it is delicious either ways! And it is such a simple recipe too!
(Recipe adapted from Once Upon a Chef)
190 grams/ 1 ½ cup Maida/APF
1 ½ tsp baking powder
85 grams/ 6 Tbsp salted butter, softened (I use Amul)
220 grams/ 1 cup + 2 Tbsp granulated white sugar, weighed and powdered
1 large egg
1 tsp pure vanilla extract
120 ml/ ½ cup milk, at room temperature
2 Tbsp yogurt/curd
About 300 grams strawberries, hulled, washed and cut into halves ( the sweeter the strawberries, the better it is)
Grease and line a 9 inch round cake pan or a 12 cavity muffin pan. Do remember to line the bottom as well as the sides of the pan, as the jam oozes and may cause the cake to stick to the pan.
Pre-heat the oven at 170C.
Whisk together the flour and baking powder in a medium sized bowl.
Save two tablespoons of powdered sugar and beat the rest with butter till creamy and fluffy.
Add the egg and vanilla and mix well.
Add the flour alternating with milk in three lots. Whisk in the yogurt. The batter will be a thick dropping consistency.
Transfer to the muffin pan and stick one or two strawberry halves on the top. If baking in a 9 inch cake pan, dot the entire surface closely with the halves.
Dust with sugar ( and top with some strawberry choc chips, if feeling indulgent as I did with some 😛 )
Bake for 25-30 minutes for cupcakes and 45-60 minutes for a cake. Check doneness by inserting a toothpick in the centre of the cakes/cake. It should come out clean.
Enjoy biting into the jammy yumness!
Each time I saw an ‘upside-down’ cake, I was tempted to bake one, mainly because it is such a pretty cake! And when I saw this Pineapple Upside down Cake, I was smitten ❤ Have-to-bake-kind smitten. ( Will do this fully loaded version soon! )
Now, since I am baking so much off late (and because my family needs dessert after dinner every Single night! ) I have made whole-wheat aata my new best friend.
I baked this Multigrain wholegrain pineapple upside down cake last night. Had no cherries, so used up the box of strawberries I had in the fridge. The cake is mildly sweet, with strawberries thrown into the batter for nice texture and flavour. I served it dusted with sugar and a drizzle of low fat cream. The boys cleaned their plates and went for seconds ( and thirds. Sigh…so much for healthy 😛 )
I baked it in a 8 ½ x 4 ½ loaf tin and took almost 40 minutes to bake. The next time around I am baking this is a 9 inch round tin. Although delicious, I felt the cake layer under the pineapples should be thinner.
Preparing the pan and the topping
Line a 9 inch round cake pan with parchment and brush spread 2 Tbsp melted butter all over the base.
Sprinkle 2 Tbsp brown sugar over the butter.
Arrange pineapple slices over the sugar and stick a strawberry (or a cherry) in the middle of each pineapple ring, Set the pan aside and prepare the batter.
4 Tbsp butter
50 grams brown sugar
50 grams white granulated sugar (powdered)
1 large egg
½ tsp vanilla or pineapple extract
1 cup plus 2 tsp multigrain flour/aata
¾ tsp baking powder
½ tsp baking soda
1/3 cup milk, at room temperature
½ cup chopped strawberries
3-4 pineapple slices ( I used canned pineapple)
Preheat the oven at 180C.
Whisk one cup of flour, baking powder and baking soda in a small bowl.
In a medium sized bowl, whisk together the sugars and butter till creamy.
Add the egg and vanilla (or pineapple) extract and incorporate them into the mixture.
Add the flour in two batches alternating it with the milk and mix, Do not over-mix.
Toss the chopped strawberries in 2 tsp of flour and gently fold them into the mixture.
Pour the batter in the prepared tin and bake for 30-35 minutes or till a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes and then invert in a plate with sides, to catch the caramel drizzle on the top of the cake.
Gently peel off the parchment.
Serve warm dusted with a touch of powdered sugar and a drizzle of cream on the side