This unique upside-down cake combines the nutty richness of toasted ground hazelnuts with the creamy texture of cream cheese and the sweet freshness of strawberries. Positioned with strawberries at the base, which becomes the top when flipped, this cake not only looks impressive but also adds an extra burst of flavor with every bite. An optional strawberry glaze can be drizzled over the top to enhance its perfection.
Why You’ll Love This:
This cake offers a delightful twist on traditional flavors, bringing together hazelnuts and strawberries in a beautifully moist and tender crumb. The process of baking with the strawberries at the bottom allows them to caramelize slightly, providing a naturally sweet contrast to the nutty and creamy components of the cake.
Perfect Occasion:
This cake is perfect for spring and summer gatherings, especially during strawberry season. It’s a great choice for afternoon tea, brunch, or as a special dessert after a family dinner. Its impressive look and exquisite flavors make it ideal for celebrations and holiday meals.
Decoration Tips:
Once the cake is inverted and the strawberries are displayed on top, enhance its appearance with a light dusting of powdered sugar or drizzle with the strawberry glaze for a glossy finish. Garnishing with fresh strawberry slices or mint leaves can add a refreshing touch.
Ingredients:
- 120g soft butter
- 125g sugar
- 125g cream cheese
- 4 eggs, room temperature
- 60g flour
- 70g ground toasted hazelnuts
- A pinch of salt
- 1 teaspoon baking powder
- Fresh strawberries, about 8 halved for the base or 4 large, chopped for the batter
Instructions:
- Preheat your oven to 170°C (approximately 340°F).
- Line the bottom of a cake mold with parchment paper and arrange the halved strawberries to cover the surface.
- In a mixing bowl, cream together the butter, sugar, and cream cheese.
- Add eggs one at a time, beating well after each addition.
- Combine the flour, ground hazelnuts, salt, and baking powder. Gradually add this to the creamed mixture, mixing until just incorporated.
- If using, fold in the chopped strawberries into the batter.
- Pour the batter over the strawberries in the prepared mold.
- Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before inverting onto a serving plate.
Optional Strawberry Glaze:
- Mix powdered sugar with a little milk and mashed strawberries until you achieve a pourable consistency.
Enjoy this beautiful and delicious upside-down hazelnut, cream cheese, and strawberry cake, a true testament to baking with love and creativity!
