trawberry Upside Down Cake

Strawberry Upside Down Cake 2 tbsp margarine or butter 1/4 cup brown sugar 2 cups sliced strawberries 3 large eggs, room temperature 7 tbsp unsalted butter, cut into pieces 1 tsp vanilla extract 1 1/2 cups sweetened flaked coconut 1/2 cup free instant or quick oats* 2/3 cup sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup cornstarch 2 tbsp strawberry jelly 1 tbsp water Grease an 8” round pan with non-stick spray and place margarine in the pan. Place the pan in the oven and preheat oven to 350 degrees F. Remove pan when margarine has melted. Sprinkle brown sugar over margarine in pan. Lay strawberries in a single layer over the brown sugar. To a blender or food processor, add eggs, butter, vanilla, coconut, oats, sugar, baking powder and salt. Puree until smooth, stopping to scrape down the sides if necessary. Don’t be afraid to let the mixture process for a good 3-6 minutes – you want it as smooth as possible. Add in the corn starch and puree until smooth and combined. Pour into prepared pan and bake for 35-45 minutes (I baked mine 40 minutes), until a toothpick comes out clean or with moist crumbs (but never batter!). Remove from the oven and run a knife around the edge of the pan. Let cool in pan for 5 minutes before turning out onto a plate. Serve warm or cold, with whipped cream or ice cream. NOTE: also good to add 1/2 c.coconut