30-60 min4 servingsamerican

Strawberry Upside-Down Cake

By Michelle Fagone

4 servings

30-60 min

Easy

Recipe Details

Course: Desserts, Kid-Friendly

Difficulty: Easy

Prep Time: 5 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American, American

Yield: 4 servings

Ingredients

2 cups diced strawberries
1 cup plus 1 tbsp all-purpose flour
1/3 cup plus 1 tbsp granulated sugar
1 large egg
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup ricotta cheese
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/2 cups water

Upside-down cakes are not only for pineapples! This sweet twist is a summer dream dessert, especially after a day of strawberry picking at your local farm. Add a scoop of vanilla ice cream next to a slice for an extra-special treat!

Pantry Staples: all-purpose flour, granulated sugar, vanilla extract, baking powder, baking soda, salt

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.

INSTRUCTIONS

Grease a 6 inch cake pan. Place a circle of parchment paper in the bottom.
In a medium bowl, toss strawberries in 1 tbsp flour and 1 tbsp sugar. Add strawberries to pan in an even layer.
In a medium bowl, beat egg. Whisk in butter, 1/3 cup sugar, and vanilla until smooth. Add remaining ingredients, including remaining flour, except water. Pour batter into pan over strawberry layer.
Add water to the Instant Pot® and insert steam rack. Lower cake pan onto steam rack. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 35 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
Remove cake pan from pot and transfer to a cooling rack to cool for 30 minutes. Flip cake onto a serving platter. Remove parchment paper. Slice and serve.