Strawberry Rhubarb Upside-Down Cake

I don’t often make a dessert that doesn’t involve chocolate in one form of another.  But every once in a while, I come across a recipe so decadent that chocolate doesn’t even cross my mind.  Cue Strawberry Rhubarb Upside-Down Cake!  A sweet fruity topping paired with a delightful spice cake.  Serve it warm with a scoop of vanilla ice cream and you have one fabulous dessert.

Strawberry Rhubarb Upside-Down Cake
Adapted from Joy the Baker

2 tbsp unsalted butter
¼ cup brown sugar
½ cup strawberries, sliced (heaping)
½ cup rhubarb, diced (heaping)

½ cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground cloves
2/3 cup sour cream

Preheat oven to 350 degrees F.

Cut the butter into several pieces and place in a 9x2 inch round cake pan.  Place the pan in the preheated oven for a couple minutes.  Once the butter is melted, carefully swirl the pan to coat the bottoms and sides of the pan with butter (need I remind you to wear gloves or use pot holders?)  Set aside.

In the bowl of an electric mixer, cream the butter and brown sugar on medium speed.  Continue to mix until the mixture is pale and fluffy, about 3 minutes.  Scrape down the sides of the bowl and add the egg and vanilla.  Beat an additional minute.

Meanwhile, in a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.

With the mixer on low speed incorporate the flour mixture and the sour cream until the batter just comes together (it will be quite thick).  Finish mixing the ingredients with a spatula.  Set aside.

Sprinkle the remaining ¼ cup brown sugar into the melted butter in the cake pan.  Sprinkle the strawberry and rhubarb slices over the butter and sugar in a single layer.

Carefully spoon the batter over the fruit slices and spread evenly with a spatula.  Bake for 35 minutes of until a cake tester inserted into the center comes out clean. 

Let the cake rest for 10 minutes.  Then, run a knife around the edges and carefully invert the cake onto a cake stand or plate.  Serve warm with a scoop of vanilla ice cream.

Serves 6-8