Curried Red Potatoes
Strawberry Upside-Down Cake
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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.
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.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Passive Time | 30 minutes to cool |
| Servings |
4 servings
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Ingredients
- 2 cups diced strawberries
- 1 cup plus 1 tbsp all-purpose flour divided
- 1/3 cup plus 1 tbsp granulated sugar divided
- 1 large egg
- 2 tbsp unsalted butter melted
- 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
Ingredients
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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 1tbsp 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.
Recipe Notes
PER SERVING:
CALORIES: 404 | FAT: 14g | PROTEIN: 13g | SODIUM: 702mg | FIBER: 3g | CARBOHYDRATES: 54g | NET CARBS: 51g | SUGAR: 24g
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