Strawberry and Buckwheat Upside-Down Cake with Whipped Buttermilk

Photo by Justin Fox Burns

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4 servings

  • 2 sticks unsalted butter, softened
  • 2 tablespoons honey
  • ½ tablespoon bourbon
  • 1 ½ cups brown sugar, packed
  • 1 teaspoon vanilla extract
  • Batter
  • 1 ⅓ cups cake flour
  • ⅓ cup buckwheat flour
  • 2 ½ teaspoons baking powder
  • 1 stick + 2 tablespoons unsalted butter, softened
  • ½ cup sugar
  • Pinch of salt
  • ½ tablespoon vanilla extract
  • 3 whole eggs
  • 2 tablespoons milk
  • 2 pints strawberries, sliced
  • Whipped Buttermilk
  • 1 cup heavy cream
  • ¼ cup buttermilk
  • ¼ cup powdered sugar
  1. Preheat oven 350 degrees
  2. For bottom layer, mix together all ingredients. Set aside.
  3. For the batter, sift together flours and baking powder. In a mixing bowl fitted with the paddle attachment, cream together the butter, sugar, salt, and vanilla. Slowly add the eggs. Add the milk and flour alternately, starting and ending with the flour.
  4. Heat a small skillet just until warm and fill the base with the bottom layer. Arrange sliced strawberries on top and then pour in the batter.
  5. Bake until cake is cooked through, about 25 minutes. While cake is baking, whip the cream to stiff, then add in sugar and buttermilk. Spoon the cake onto 4 plates and serve with the whipped buttermilk.
  • from Chef Kelly English, Memphis, Tennessee

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