Skinny Strawberry Upside Down Cake

Mmmm....June is strawberry season.  Strawberry Fest was last weekend, and this week I got a pint of very ripe strawberries in my CSA bag.  I ate a few, but realized they would likely go bad before I could finish them off, so I decided to play with one of my recipes and see what happens.

But, I also need balance, because I went on a road trip this week and ate horridly, so I need a low-cal dessert.

No problem. This super moist cake fits the bill.

1/2 cup brown sugar, packed
3 Tbsp. unsalted butter, melted
1/2 rounded cup all-purpose, unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
pinch salt
1/2 cup so delicious unsweetened coconut milk drink (or 2% milk)
1 tsp. vanilla bean paste
1 pint strawberries
  1. Preheat oven to 350F.
  2. Add a bit of melted butter to your round cake pan, and roll around until coated thoroughly.  Not all of the butter, just what you need.
  3. Sprinkle the pan with 1/2 of the brown sugar, evenly.
  4. Slice and layer strawberries.  I used just shy of a pint, but depending on your strawberry it might be more or less, so I recommend slicing as you go. You don't want to see the sugar through them, so a second scant layer might be necessary.
  5. In a medium bowl, whisk together flour, soda, powder, cinnamon, and salt.
  6. In a small bowl, whisk together brown sugar, butter, and vanilla.
  7. Add wet into dry, and give it the ol' muffin mix.  Mix until just combined.
  8. I know, it's not a lot of batter. You'll want to use your spatula to scoop and smooth as you go to ensure full coverage.  It's OK if you can see the strawberries a bit.
  9. Bake 15-30 min, until golden.
  10. Allow to cool for 5 minutes.
  11. Run a knife around the edge, and flip out onto serving plate.
  12. You can serve immediately, or allow to cool. I recommend ice cream or your whipped topping of preference.
Makes 8 slices at 140 calories a slice.