Strawberry Upside Down cake
What says happy valentines day better than chocolate and strawberries? Probably nothing!! This cake is a combination of classic flavors – chocolate and strawberry….with beetroot hidden in it somewhere. The beetroot does many things to the cake – intensifies the color and flavor of chocolate, moistens it and cuts down on the amount of fat used. Also, you are adding a vegetable in your cake.
The bottom of the cake – which becomes the top after baking since its an upside down cake is a moist layer of balsamic vinegar and caramel infused with vanilla bean and fresh strawberries. You make the sauce first and line the baking pan with it, then add pieces of fresh strawberries to it. Be liberal with the strawberries, I was a bit apprehensive about the size of the fruit and landed up cutting them into small pieces. I later also felt that I could have added more of the strawberries. I highly recommend cutting them into halves and placing them cut side down covering the entire pan completely before spreading the cake batter.
The balsamic glaze/sauce adds a nice layer to the cake which makes it pretty moist by itself – you don’t need to serve it with any ice cream or other sauce. This dessert is definitely on the healthier side (relatively speaking). SO just in time for the V Day – enjoy this recipe with your loved ones.
Serving 8 slices
Cooking time 30 minutes + baking time
Things you will need
For balsamic caramel sauce
1/2 cup sugar
1/3 cup balsamic vinegar
vanilla beans from 1/2 a pod
2 tbsp water
1 tbsp butter
Fresh strawberries cut in half – enough to cover the bottom of the baking pan
- Heat a saucepan on medium low and add everything except for balsamic vinegar.
- Cook stirring occasionally till the sugar starts caramelizing. Let the sugar reach a nice golden color.
- Slowly add the vinegar while whisking the sugar continuously. The mixture will bubble a bit violently every time you add the vinegar but that’s okay.
- Cook for about 30 to 40 seconds. Turn the heat off and pour the sauce in the baking pan almost immediately. Swirl around the pan to coat the bottom evenly.
- Once the sauce cools a bit, line the pan with a layer of strawberries. Keep aside
For the cake
3 large eggs
1 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/2 cup cocoa powder, unsweetened
1 cup beetroot, grated
1 tsp baking soda
- Preheat the oven to 350 F.
- Sift together flour, cocoa and baking soda. Keep aside.
- Cream butter and sugar in a large mixing bowl.
- Add eggs one at a time while whisking continuously.
- Fold in the flour mixture with a help of spatula.
- Add grated beetroot and fold till well incorporated.
- Spread the batter carefully in the baking pan, without disturbing the strawberries.
- Bake for 50 minutes or till a skewers comes out clean upon inserting in the center of the cake.
- Let cool in the pan for 10 minutes before turning it into the serving plate. Cool completely.
- Arrange some more fresh cut strawberries on top of the cake before serving.