Strawberry Almond Upside Down Cake with Gluten Free Substitutions

Strawberry Almond Upside Down Cake with Gluten Free Substitutions

Ingredients

  • 11 tablespoons butter, softened, divided
  • ½ cup plus 4 tablespoons brown sugar, divided
  • roughly 2 cups strawberries, hulled and thinly sliced
  • 1? cups all purpose flour (GF use Domata)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • one 5 oz container of plain greek yogurt

Directions

  1. Preheat oven to 350 degrees.
  2. Evenly coat a 9 inch pie or cake pan with 3 tablespoons of butter. Sprinkle with 4 tablespoons brown sugar to completely cover the bottom of the pan.
  3. Arrange strawberry slices over the brown sugar in an even layer.
  4. In a large mixing bowl, cream together remaining 8 tablespoons butter and remaining ½ cup brown sugar until light and fluffy. Add in egg, vanilla and almond extract.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  6. Slowly add flour mixture to butter mixture until fully incorporated. Stir in greek yogurt.
  7. Carefully spread batter over the strawberry layer. Batter will be thick.
  8. Bake for 25 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes then turn out onto a plate.
  9. Dust with powdered sugar (optional)