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Mini Strawberry and Cherry Upside-Down Cake

Mini Strawberry and Cherry Upside-Down Cake

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Makes 12 servings Calories 200 Prep Time 15 minutes Total Time 40 minutes Made with Splenda® Original Sweetener

Instructions

  1. Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.
  2. In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.
  3. In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.
  4. Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.
  5. In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.
  6. Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.
  7. Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.
  8. Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs

Note

  • Substitute fresh rhubarb for cherries when in season! Cut 1 small stalk of fresh rhubarb into ½-inch slices. In step 3, arrange strawberries and rhubarb in the bottom of muffin cups in an alternating pattern.

Nutrition Info Per Serving

Serving Size: 1 cake

Calories 200
Total Fat 12g
Saturated Fat 8g
Cholesterol 50mg
Sodium 120mg
Total Carbs 18g
Dietary Fiber 1g
Sugars 4g
Added Sugars 0g
Protein 3g