Clementine Upside Down Cake is a delightful treat that combines the sweetness of caramelized clementines with the tender and moist cake base. It’s a perfect dessert for citrus lovers or anyone looking to enjoy a burst of refreshing flavors in a delightful and visually stunning cake.
There is something magical about upside-down cakes, known as torte rovesciate in Italy. When the baked cake is flipped over, it is drenched in the flavor of whatever fruits were in the bottom of the pan. Pineapple upside-down cakes are popular with Italians, as are those with figs, pears, peaches, and apples. This one is made with clementines, which are a type of mandarin orange. Use a serrated bread knife to cut them into thin, even slices. This cake is at its best when served warm. A scoop of vanilla ice cream is the perfect accompaniment.
SERVES: 8
INGREDIENTS:
FOR TOPPING
- 5 or 6 medium clementines
- ¾ cup packed light brown sugar
- 4 tablespoons (½ stick) unsalted butter, melted
FOR CAKE
- 1½ cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup whole milk
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C) and butter a 9-inch round cake pan.
TO MAKE THE TOPPING
-
- Grate the zest from 1 clementine and set it aside for the batter.
- Trim off thin slices from the top and bottom of the remaining clementines. Cut them crosswise, including the peel, into very thin slices. Remove the seeds.
- Stir together the brown sugar and melted butter in a small bowl until the sugar is moistened. Spread the mixture evenly in the cake pan. Arrange the clementine slices, overlapping them slightly, on top.
TO MAKE THE CAKE
-
- In a medium bowl, stir together the flour, baking powder, and salt.
- In a large bowl, using an electric mixer on medium speed, beat the softened butter until light and creamy, about 2 minutes.
- Add the granulated sugar, vanilla extract, and reserved clementine zest to the butter, and beat until fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- On low speed, mix in half of the dry ingredients. Then blend in the milk. Finally, add the remaining dry ingredients and mix just until blended.
- Spoon the batter into the prepared cake pan, spreading it evenly over the fruit.
- Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes on a wire rack.
- Run a small knife around the edges of the pan to loosen the cake, then invert it onto a serving platter and carefully remove the pan.
- Let the cake cool to warm or room temperature before serving.
