Name: Upside-down strawberry sour cream cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6-8
Ingredients: 750g strawberries, hulled, halved, plus extra, to serve; 2 Tbsp caster sugar, plus extra 3/4 cup; 2 Tbsp orange juice; 2 Tbsp cornflour; 1 3/4 cups plain flour; 2 tsp baking powder; 1/4 tsp table salt; 2 free range eggs, at room temperature; 1 Tbsp finely grated orange zest; 1/2 cup sour cream; 120g unsalted butter, melted; 1 tsp vanilla extract; Whipped cream, to serve

Upside-down strawberry sour cream cake

The prettiest upside-down cake you've seen!

Serves 6-8

Prep

20M

Cook

1H 5M

Resting

30M

Total

1H 25M

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We bet you’ve never seen a strawberry upside down cake like this before!

With a delicious combination of sour cream, this cake is fluffy, light and simply delightful. The glossy roasted strawberries are the superstars of this topsy-turvy cake and it’s sure to bring everyone back for seconds.

Ingredients

750g strawberries, hulled, halved, plus extra, to serve

2 Tbsp caster sugar, plus extra 3/4 cup

2 Tbsp orange juice

2 Tbsp cornflour

1 3/4 cups plain flour

2 tsp baking powder

1/4 tsp table salt

2 free range eggs, at room temperature

1 Tbsp finely grated orange zest

1/2 cup sour cream

120g unsalted butter, melted

1 tsp vanilla extract

Whipped cream, to serve

Method

Step 1

Preheat oven to 200°C/180°C fan-forced. Line a large oven tray with baking paper. Put strawberries in a single layer on prepared tray. Scatter over sugar and orange juice. Bake for 20 minutes or until softened. Set aside for 30 minutes to cool completely.

Step 2

Lightly grease and line a 22cm round cake pan (don’t use a springform pan). Arrange roasted strawberries, cut side up, in base of pan. Transfer any juices from tray into a jug and reserve. Using a fine sieve, dust cornflour over strawberries.

Step 3

Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, whisk extra sugar, eggs, orange zest, sour cream, butter and vanilla. Add flour mixture and stir until just combined.

Step 4

Spoon into pan. Using a spatula, spread evenly. Bake for 40-45 minutes or until golden and a skewer inserted in centre comes out clean. Set aside in pan for 15 minutes to cool slightly. Invert onto a plate. Serve with reserved juices, cream and extra strawberries.

Do you wait for an upside-down cake to cool before flipping?

We recommend cooling the cake for 10 minutes before flipping.

How do you turn a cake upside down?

Invert the cake onto a serving plate and using kitchen towels or oven mitts, flip both the pan and plate over so the pan sits on top of the cake.

How do I make sure my upside down cake doesn’t stick?

Greasing the pan with butter and a thin coat of flower usually does the trick. To keep the fruit in place and protect anything from sticking to the bottom, line the base with parchment paper.

Jessica Brook