STRAWBERRY UPSIDE DOWN CAKE
Makes 8 Servings
1 Serving = 5 PointsPlus™
3 TBSP light butter
1/2 cup packed brown sugar
1/2 pound strawberries (hulled, washed & sliced)
Cake:1 1/3 cup all-purpose flour
2/3 cup Splenda granulated
2 tsp baking powder
2/3 cup fat-free milk
1/4 cup light butter at room temperature
1/4 cup fat-free egg substitute
1 tsp vanilla extract
Preheat oven to 350º.
For the topping: Melt the 3 TBPS light butter in an 8” or 9” square or round baking pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the sliced strawberries in the pan. Set aside.
For the cake: In a medium bowl, combine the flour, Splenda & baking powder. Add the milk, 1/4 cup light butter, egg substitute & vanilla. Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl if necessary to be sure it's all mixed. Gently pour over berries so they stay in place. Bake 40 – 50 minutes or until the top is golden brown (cake will feel firm to the touch).
Cool the cake 2 – 3 minutes. If necessary, run a sharp knife around the inside edge of the cake pan to loosen the cake; turn upside down onto a plate. Let sit another minute or 2 and then gently lift the pan off the cake. If any topping is stuck to the pan it can be put back onto the cake.
MY SPIN: Add more berries! I did! This comes out so juicy....literally!!! And then the cake will 'sop up' the juice!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***