Brown sugar and citrus fruits such as oranges, grapefruits, and clementines are a perfect match in this tasty upside-down cake. Make sure to spread your leftover brown sugar spread on top.
This is a recipe adapted from the magazine “Better Homes and Gardens”.
We love citrus. The burst of sweet and sour oranges, lemons, and the rest serve snacks as vibrant or, in this case an upside-down cake citrus delicious.
While I liked the look and flavor of a variety of citrus—I chose red grapefruit, oranges, tangerines, and lemons—you should aim to include more delicate fruit to make sure that the slices are easy to eat. Slicing the citrus thinly will help in this endeavor, as will trimming off any excess while pith.
Note: I have not peeled citrus because I like the bitter taste of the shells, but the original recipe says to peel and cut finely with help of a sharp knife.
See full video Step by step
Citrus upside down Cake
Makes: 20 servings
Prep: 30 mins
Bake: 45 mins 350°F
Cool: 20 mins
Prep Time: 30 mins
- 1 1/3 cups packed brown sugar
- 1/2 cup butter, melted
- 1/4 cup water
- 5 – 6 oranges, grapefruit, lemons, blood oranges, and/or clementines, peeled and very thinly sliced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon orange extract
- 3 eggs, room temperature
- 1 cups granulated sugar
- 1 cup milk
- 1/4 cup butter, cut up
1. Preheat oven to 350 degrees F. In a medium bowl stir together brown sugar, melted butter, and water until combined; spread evenly over bottom of a greased 9×13-inch baking pan. Place fruit slices over brown sugar mixture, overlapping as necessary. Set pan aside.
2. In a medium bowl stir together flour and baking powder; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until slightly thickened, and add orange extract. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined (mixture will be thick).
3. In a small saucepan heat and stir milk and 1/4 cup butter until butter melts; add to batter, beating until combined. Carefully pour batter into the prepared pan over citrus slices
4. Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean (avoid checking cake too early, as it may sink in the center). Remove; cool on a wire rack for at least 20 minutes. Loosen sides of cake; invert onto serving platter. Spoon any remaining brown sugar mixture in pan over top of cake. Cool.
Nutrition Facts (Citrus Upside Down Cake)
Per serving: 277 kcal cal., 8 g fat (5 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 56 mg chol., 134 mg sodium, 49 g carb., 1 g fiber, 38 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet