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Rustic Berry-Glazed Skillet Sponge Cake
Rustic Berry-Glazed Skillet Sponge Cake
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20m
Prep
40m
Cook
8
Servings
906
Views
by Yumzy
This elegant upside-down fruit cake features a caramelized berry base that releases into a rich, syrupy topping. It is a refined, scratch-made alternative for those looking for a sophisticated dessert with a moist, tender crumb.
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Ingredients
- ✓960 ml Fresh hulled strawberries
- ✓180 ml Light brown sugar
- ✓120 ml Unsalted butter, softened
- ✓240 ml Granulated sugar
- ✓2 Large eggs, room temperature
- ✓120 ml Greek yogurt
- ✓1 teaspoon Vanilla extract
- ✓360 ml All-purpose flour
- ✓1.5 teaspoons Baking powder
- ✓0.3 teaspoon Salt
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Instructions
1
Preheat your oven to 177 °C (175 °C) and generously butter a 10-inch cast iron skillet or round cake pan.
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Tip:Use a heavy-bottomed pan to ensure even heat distribution for the caramel layer.
2
Spread the brown sugar evenly over the bottom of the pan, then arrange halved strawberries cut-side down in a tight, circular pattern.
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Tip:Packing the berries tightly prevents the cake batter from seeping through to the bottom.
3
Cream the softened butter and granulated sugar until fluffy, then incorporate the eggs, yogurt, and vanilla extract.
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Tip:Room temperature ingredients are essential for a smooth, stable emulsion.
4
Gently fold in the flour, baking powder, and salt until just combined, being careful not to overwork the batter.
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Tip:Over-mixing can lead to a dense, rubbery cake structure.
5
Spread the batter carefully over the prepared strawberries and bake for 35 to 40 minutes, or until a tester inserted in the center comes out clean.
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Tip:Let the cake rest for 10 minutes before inverting to allow the fruit juices to set.
6
Place a large platter over the skillet and invert quickly in one motion.
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Tip:Do this while the pan is still slightly warm so the caramel doesn't stick.
upside-down cake
seasonal fruit
baking
rustic dessert
skillet cake
Yumzy Culinary Collection
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