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Upside Down Citrus Cake

This is what happens when you have a bunch of citrus fruit and you’re not sure what to do with them. Recipe adapted from Bon Appetite. 

What you’ll need: 🥮

  • 1 Tablespoon of butter
  • ⅓ cup white sugar
  • 1 orange, peeled, thinly sliced, no seeds.
  • 1 blood orange, peeled, thinly sliced, no seeds 
  • 2½ cups all-purpose flour
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1½ cups yogurt
  • ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled
  • 1 teaspoon finely grated blood orange zest
  • 2 tablespoons fresh blood orange juice

Method: 🥄
Preheat oven to 350°/176°. Coat a 10″ cake pan with 1 tablespoon of butter. Scatter the white sugar evenly in pan. Place orange slices on top.

Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, egg yolk, yogurt, butter, and blood orange zest and juice; mix until no dry spots remain (a few lumps are okay; do not overmix).

Pour batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of pan, 35–40 minutes. Transfer to a wire rack and let cool 5 minutes before inverting and turning out onto rack or a large plate.

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