BATON ROUGE, LA (WAFB) -
Prep Time: 1½ hours
Yields: 8 to 10 servings
Comment: This time of year, you can’t have too many strawberry dessert options! Strawberries grow so well in Louisiana, especially around Ponchatoula, which is widely known for its berry crop. I love this cake recipe, which is a spin on the traditional pineapple upside-down cake.
1 pound strawberries, thinly sliced
¼ cup brown sugar
2 tbsps cornstarch
1¾ cups all-purpose flour
2 tsps baking powder
¾ cup granulated sugar
2 large eggs
½ cup sour cream
½ cup unsalted butter, melted
1 tsp pure vanilla extract
vanilla ice cream
Preheat oven to 350°F. Grease a 12-inch oven-safe skillet and add a parchment paper circle then grease again.
In a large bowl, mix strawberries, brown sugar, and cornstarch until fully coated and juicy. Add the strawberry mixture to skillet and spread evenly over bottom.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, mix together sugar, eggs, sour cream, butter, and vanilla. Add dry ingredients to wet ingredients and stir until just combined. Pour the cake batter over the strawberry mixture and spread as evenly as possible.
Bake 35 minutes or until the cake is golden and a toothpick comes out clean. Remove from oven and allow cake to cool 15 minutes in the skillet.
Invert onto a serving platter or large plate. Carefully remove and discard parchment paper. Let cool completely or refrigerate before slicing.
To serve, slice and top with vanilla ice cream.