Strawberry Upside-Down Cake

I have an abundance of sour cream in my fridge.  Yeah, I know.  It's what happens when you're not quite able to go grocery shopping on your own with two small boys yet so your husband goes with you.  But that's ok.  There are ways, other than the obvious nacho/baked potato topping, to use up this creamy ingredient.

*drool!!!*

Enter this delectable blog, and Kieran's impromptu nap, and you have this lovely confection baking away in the oven.

Mommy's newest sous chef

Strawberry Upside-Down Cake
Recipe adapted from Joy the Baker


For the Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries

For the Cake:
1/4 cup unsalted butter, softened
1/4 cup unsweetened applesauce
2/3 cup brown sugar
1 large egg
1 tsp pure vanilla extract
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
2/3 cup sour cream

1.  Preheat oven to 350.

2.  Place butter in a cake pan (I used a spring form pan but an 8 or 9-inch round will work) and place in the oven.  When butter is melted, remove pan from the oven.  Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter.  Once sides are coated, set aside.  If you're using a spring form pan, set pan on top of a cookie sheet, just in case of leaks.

Prepare to be melted

3.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.

Two of my favorite spices in baked goods

4.  In a large bowl, cream butter, applesauce, and brown sugar on medium speed with an electric mixer.  You can use a stand mixer too, fitted with a paddle attachment.  Cream until slightly pale and fluffy, about 3 minutes.  Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract.  Beat for 1 minute.

5.  Turn the mixer off, scrape the bowl, and add the dry ingredients.  Beat on low speed while adding the sour cream.  Beat until the batter just comes together; it will be thick.  Remove the bowl from the mixer and finish incorporating ingredients with a spatula.

I have so much, I didn't think leveling the cup was necessary

6.  Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan.  Sprinkle strawberry slices over the butter and sugar in a single layer.  Spoon batter over the strawberries and spread evenly with a spatula.  Bake for about 35 minutes, or until a skewer inserted in the center comes out clean.

7.  Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate.  Serve warm with whipped cream or a drizzle of chocolate syrup.

Thick batter makes for a dense, moist cake