Mini Upside-Down Strawberry Cakes

By Tasty · 40 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Grease 6 small ramekins with cooking spray.
2. Toss the strawberries with the coconut sugar and melted butter until coated. Divide them among the bottoms of the ramekins.
3. In a stand mixer with the paddle, beat the flour, monk fruit sweetener, baking powder and salt on low until combined. Add the cut butter and mix on low for 3 to 4 minutes until incorporated.
4. In a small bowl, beat the egg, then stir in the yogurt and vanilla. Add this to the flour-butter mixture in 2 to 3 batches on low speed.
5. Stir in the chopped strawberries, then add the milk slowly and mix until just combined.
6. Pour the batter over the strawberries in the ramekins and bake 18 to 23 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the ramekins on a wire rack for 5 to 10 minutes, then invert onto a cake stand or parchment. If they stick, run a knife around the edges and shake gently.
8. Brush the warm cakes with the strawberry jam, if using, and serve with whipped cream if desired.

Summarized from Tasty's video. Watch it for the details.

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