Strawberry Cardamom Upside-Down Cake

IMG_5471Do you ever browse the recipes on Pinterest, Foodgawker, Kitchen Artistry, or similar sites? My eyes are always and forever drawn to the desserts and the homey comfort foods. This is the kind of recipe that would send me flying off the sofa and scurrying into the kitchen. (Funny how only a recipe for a dessert has that effect on me.)

Next week I am going to share a recipe for a vegetable dish with you, I promise! But for now, feast your eyes on this incredible cake and then go buy yourself some strawberries, bake this cake, and balance your diet with salad for the rest of the weekend. It’s worth it.

Strawberry Cardamom Upside-Down Cake | Lemon Jelly Cake Strawberry Cardamom Upside-Down Cake | Lemon Jelly Cake

This cake is similar to a pineapple upside-down. It is the same idea, only with sliced fresh strawberries and the flavor of ground cardamom. If you don’t have cardamom around, cinnamon would make an acceptable substitute.IMG_5447 IMG_5449 IMG_5452

The inevitable creamed butter and sugar.IMG_5453

Thick, thick batter.IMG_5457 IMG_5458 IMG_5460


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Local strawberries will be coming into season in a few more weeks, but I just couldn’t wait!

Strawberry Cardamom Upside-Down Cake

Recipe adapted from Joy the Baker


  • 1/2 Cup + 2 tablespoons unsalted butter
  • 2/3 Cup + 1/4 cup light brown sugar
  • 1 cup sliced strawberries
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 1/3 Cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom
  • 2/3 cups sour cream


Preheat oven to 350 F. Melt 2 tablespoons of butter in a 9-inch round cake pan over medium heat. Swirl the pan to coat the bottom and sides.
Sprinkle 1/4 cup brown sugar over the melted butter in the pan. Arrange the strawberries on top in a thin layer.
Sift the flour, baking powder, baking soda, salt, and cardamom into a mixing bowl.
Cream 1/2 cup butter and 2/3 cup brown sugar in the bowl of an electric mixer for a few minutes, until light and fluffy.
Scrape down the bowl and beat in the vanilla and egg until thoroughly blended.
Slowly beat in the dry ingredients and sour cream just until the batter comes together. Carefully spoon the batter over the strawberries and gently spread it to the edges of the pan with a spatula.
Bake for 30-35 minutes until it is golden brown and a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes. Run a knife around the edge of the cake and invert it onto a plate to serve.

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