Strawberry Upside Down Cake

Ingredients

• 250 grams (8 3/4 ounces) strawberries
• 125 grams (1/2 cup) granulated sugar
• 5 medium eggs
• 200 grams (1 1/2 cups) all-purpose flour
• 125 grams (4 1/2 ounces) strawberry yogurt
• 200 grams (about 1 cup) granulated sugar to caramelize
• Zest of one lemon
• A pinch of salt
• 1 teaspoon baking powder

Instructions

1. 1

   Wash the strawberries and remove the stems. Cut the strawberries in half and set aside.

2. 2

   Pour 200 grams (about 1 cup) sugar in a round cake pan (24 x 7 centimeters (9 1/2 x 2 3/4 inches)). Place the cake pan on the stove over low heat until caramelize (go turning the cake pan until stays completely caramelized). Turn off the heat and place on the bottom of the cake pan the strawberries.

3. 3

   Preheat the oven to 180ºC (350ºF).

4. 4

   Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the granulated sugar, eggs and the lemon zest until obtain a creamy and homogeneous mixture. Add the strawberry yogurt and a pinch of salt and beat for 1 minute to incorporate. Add the flour and the the baking powder and beat until creamy mixture.

5. 5

   Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.

6. 6

   Pour the cake batter into the caramelized pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).

7. 7

   Remove the cake from the oven, place a serving plate over the cake and flip. Let it cool completely and serve.