Fruit cake
Strawberry Kefir Upside-Down Cake
Strawberries bake beneath the kefir cake batter, then become the top when you turn it out. Line the base carefully and let the cake settle before inverting so the fruit comes away with the cake.
Time15 minutes prep, 40 to 45 minutes baking
Makes1 small 20 cm cake, 6 slices
Make it
Method
- Heat the oven to 180°C. Line the base of a 20 cm cake tin.
- Mix flour, baking powder, baking soda, and salt.
- Whisk eggs, sugar, olive oil, vanilla, and kefir until even.
- Arrange strawberries cut-side down in the tin. Fold dry ingredients into wet just until smooth, then pour over the fruit.
- Bake for 40 to 45 minutes, until the center is set and a skewer has no wet batter.
- Cool 15 minutes, loosen the edge, invert onto a plate, peel away the paper, and dust lightly with sugar.
Fruit underneath, cake above
Kefir and olive oil keep the crumb moist, while the fruit cooks into a soft, glossy top without needing frosting.
Cool, cover and chill
Let steam escape on a rack, then refrigerate in a covered container within two hours, or one hour above 32°C. Use within three days or freeze individual portions.
Try another fruit cake
Use sliced plums, peaches, pineapple, or firm mango.
Lift the paper away gently
If fruit sticks to the paper, wait another 5 minutes before lifting it away slowly.