Actually, you can call it whatever you like.
It's still strawberry season here in England, and I've had them just about every way there is, short of fried. I'd seen a recipe for a vegan Pineapple Upside Down Cake, and wondered, why not do the same with strawberries?
The problem was, the strawberries floated to the top during baking, and it turned into more of a Strawberry Right-side Up Cake. In fact, it looked a lot like a Strawberry Buckle.
I decided to drizzle some chocolate syrup on it, and then it turned into a delicious, exotic pastry, its humble roots entirely forgotten.
Next time I might try it with a chocolate cake. Because you can never have too much chocolate.
Here's how you do it:
Strawberry Right-side Up Cake
2 cups strawberries, sliced in two
2 teaspoons sugar
3 tablespoons non-hydrogenated margarine
3/4 cup light brown sugar
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons cider vinegar
Optional: Chocolate syrup, for serving
Sprinkle 2 teaspoons sugar over strawberries. Add a few spoonfuls of water and set aside.
In an oven heated to 350F/180C, melt margarine in a square baking pan. Sprinkle brown sugar over the margarine. Place the strawberries, cut side down, over the brown sugar.
To make the cake, mix the dry ingredients: flour, sugar, baking soda, and salt. Mix the
wet ingredients, except for the vinegar. Add to the dry ingredients and mix. Stir in the vinegar at the last minute, and pour the mixture over the strawberries.
Bake for 35 minutes in the preheated oven. Let cool 20 minutes before slicing. Drizzle with chocolate syrup if you'd like.