This perfectly light summer cake comes out beautifully, either way you flip it.
17 tablespoons (2 sticks plus 1 Tbsp.) unsalted butter, at room temperature
2 1/4 pounds strawberries, hulled and halved
1/4 cup sugar
2 tablespoons pomegranate juice
2 1/2 teaspoons vanilla extract
1 1/4 teaspoons salt
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1/2 cup plus 2 Tbsp. packed light brown sugar
3 large eggs
3/4 cup sour cream
How to Make It
In a 10-inch cast-iron skillet, melt 2 Tbsp. butter over medium heat. Add berries, sugar, pomegranate juice, 1/2 tsp. vanilla and 1/4 tsp. salt. Bring to a simmer and cook, stirring occasionally, until liquid is reduced and coats the back of a spoon, about 35 minutes. Remove from heat and let cool. Refrigerate in skillet until chilled, 4 hours to overnight.
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder and 1 tsp. salt. In a large bowl, using an electric mixer on medium speed, beat 15 Tbsp. butter with brown sugar and 2 tsp. vanilla until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each; beat in sour cream. Stir in dry ingredients until just combined.
Spread batter evenly over chilled strawberry mixture. Bake until a toothpick inserted into center comes out clean, about 45 minutes.
Transfer skillet to a wire rack and let cool for 10 minutes. Run a knife around edge of skillet to loosen cake. Invert skillet onto a plate, unmold cake and let it cool completely.
I am a quite competent baker, but this recipe is a disaster from start to finish. Had everything needed except...pomegranate jice. Really? Why? A trip to the store , then 15 minutes prep, 35 minutes on the stove and 45 minutes in the oven does not produce the bright, fresh looking strawberry topped cake pictured. Batter had odd, thick consistency. This recipe was an incredible pain, and produced a so-so tasting, hideously ugly product. Smelled great while baking though! Like strawberry jam. Definitely not worth the time and effort.