Best 2 Citrus Upside Down Cake Recipes

BACKYARD CITRUS UPSIDE-DOWN CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
• Start by making the upside-down layer:
• In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
• In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
• While the upside-down layer freezes, make the cake batter:
• Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
• Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
• Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
• Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake

CITRUS UPSIDE-DOWN CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.
• In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.
• Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).
• Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.