Description

Strawberry Upside Down Ricotta Cake is a light, moist dessert that combines the creamy richness of ricotta with sweet, caramelized strawberries. This easy-to-make cake is a twist on the classic upside-down cake, offering a perfect balance of flavors and a visually stunning presentation.

Ingredients

For the Topping:

1 1/2 cups fresh strawberries, hulled and sliced
1/4 cup unsalted butter
1/4 cup brown sugar
1/2 teaspoon vanilla extract

For the Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup ricotta cheese
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1/2 cup whole milk

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Instructions

Prepare the Topping: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a small saucepan, melt butter and brown sugar over medium heat. Stir until the sugar dissolves. Remove from heat, then stir in vanilla extract.
Arrange the Strawberries: Pour the caramel mixture into the prepared pan. Arrange sliced strawberries in a single layer over the caramel.
Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat ricotta, granulated sugar, and softened butter until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients, mixing until just combined.
Assemble and Bake: Pour the batter over the strawberries in the pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip: Let the cake cool in the pan for 10 minutes, then flip it onto a serving platter. Remove the pan and cool for a few more minutes before serving.
Serve: Slice and serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

Other Fruits: Replace strawberries with peaches, pineapple, or berries for variety.Nuts: Add chopped almonds or pecans to the batter for extra crunch.Citrus Zest: Add lemon or orange zest for a fresh citrus flavor.Gluten-Free: Use a gluten-free flour blend for a gluten-free version.Storage: Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.Freezing: Freeze without the topping for up to 1 month. Thaw overnight and serve with fresh fruit.