A spring dessert you can actually share? Mini Strawberry Upside-Down Cakes. These are great for gatherings, but we wouldn’t blame you if you kept some—or all?—to yourself.
Mini Strawberry Upside-Down Cakes
Makes 6
Ingredients
- 10 tablespoons unsalted butter, divided
- 1½ cups granulated sugar, divided
- 1 teaspoon fresh lemon juice
- 1½ cups halved fresh strawberries
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup whole buttermilk
- ½ cup sweetened flaked coconut, toasted
Instructions
- Preheat oven to 350°. Spray the wells of a cast-iron biscuit pan with cooking spray.
- In a small microwave-safe bowl, heat 4 tablespoons butter on high until melted, about 20 seconds. Add ¾ cup granulated sugar, stirring until combined. Stir in lemon juice. Spoon mixture into prepared wells in pan. Arrange strawberries on top of butter mixture.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, remaining 6 tablespoons butter, and remaining ¾ cup granulated sugar at medium-high speed until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating just until combined. Gradually add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter over strawberries (about ¼ cup per well). Place pan on a rimmed baking sheet.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Carefully invert cakes onto a flat serving plate. Top evenly with toasted coconut.
