Summery Strawberry Basil Upside-Down Cake Recipe
Prep Time:
44 minutes
Cook Time:
35 minutes
Servings:
12 Slices
Ingredients
  • ¼ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 pint fresh strawberries, sliced
  • ¼ cup olive oil
  • 1 tablespoon chopped fresh basil leaves
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons butter, softened
  • ½ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup milk
Directions
  1. Preheat the oven to 350 F.
  2. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
  3. Combine the melted butter and sugar in a small bowl.
  4. Spread the butter/sugar mixture evenly in the bottom of the prepared pan.
  5. Place the strawberries in an even layer over the mixture in the pan. Set aside.
  6. In a small bowl, combine the olive oil and basil. Set aside.
  7. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  8. In a large bowl, beat together the butter, sugar, and olive oil mixture until smooth.
  9. Add the eggs, vanilla extract, and milk, and beat until well incorporated, scraping down the sides as necessary.
  10. Add the dry ingredients to the bowl with the wet ingredients and beat until just combined.
  11. Spread the batter evenly over the strawberries in the pan.
  12. Bake in the preheated oven for 35-40 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.
  13. Let the cake cool in the pan for 15-20 minutes, then invert the cake onto a serving plate.
  14. Slice and serve.