GLUTEN FREE UPSIDE DOWN
strawberries are at their prime in the middle of summer. Once you get this in the oven to start baking, the aroma is going to whisk you away to a dreamy strawberry field.
i imagine myself skipping through the fields, under the setting sun, carrying a basket filled with freshly picked strawberries.
Serving Size: 1 9" cake
3/4 cup of butter, softened
1/2 cup of brown sugar
1 and 1/4 cups of sliced strawberries
2 cups of gluten free all purpose flour
2 teaspoons baking powder
1 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup almond milk
Preheat oven to 350 degrees F
Melt 1/4 cup butter in a 9 inch round baking pan in the oven until melted. Carefully remove it from the oven and whisk the brown sugar into the melted butter, until well combined.
Place pan in the oven for 1 minute, remove from oven and whisk once more to blend.
Arrange the sliced strawberries evenly over the top, then set aside.
In a bowl, whisk together the flour and baking powder.
In a separate bowl, beat together the remaining 1/2 cup of softened butter and brown sugar until lightened in color. Slowly add the eggs one at a time, beating and mixing well into the mixture. Lastly, add in the vanilla extract and cinnamon, then mix thoroughly.
Alternate adding in the dry materials and milk into the wet mixture, until all is well combined.
Spoon the batter over the strawberries in the baking pan and spread evenly.
Bake for about 35 minutes, until a wooden pick comes out clean.
Let it cool in the pan for 10 minutes and then carefully invert onto a serving plate.