Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This perfectly light summer cake comes out beautifully, either way you flip it.

Recipe by MyRecipes May 2015


Read the full recipe after the video.

Recipe Summary

15 mins
35 mins
4 hrs
45 mins
5 hrs 35 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

367 calories; fat 21g; saturated fat 13g; protein 5g; carbohydrates 41g; fiber 2g; cholesterol 100mg; sodium 435mg.