Best 2 Satsuma Mandarin And Vanilla Upside Down Cake Recipes

Indulge in the delightful harmony of flavors with our Satsuma Mandarin and Vanilla Upside-Down Cake. This tantalizing dessert features a moist and fluffy vanilla cake, adorned with a vibrant tapestry of caramelized Satsuma mandarin slices. The burst of citrusy sweetness from the mandarins, perfectly complemented by the rich vanilla aroma, creates an unforgettable taste experience.

Our recipe collection offers variations to cater to different dietary preferences. For those with gluten sensitivity, we present a delectable gluten-free Satsuma Mandarin and Vanilla Upside-Down Cake that retains all the flavors without compromising texture. Alternatively, if you prefer a vegan treat, our Vegan Satsuma Mandarin and Vanilla Upside-Down Cake offers a plant-based indulgence that is just as satisfying.

Each recipe is meticulously crafted with detailed instructions and helpful tips to ensure a perfect bake every time. Whether you're a seasoned baker or just starting your culinary journey, our recipes are designed to guide you through the process effortlessly.

So, prepare to be captivated by the vibrant colors and enticing aromas as you embark on a baking adventure that will leave your taste buds craving more. Let's dive into the world of Satsuma Mandarin and Vanilla Upside-Down Cakes and discover the perfect recipe for your next special occasion or sweet craving.

Check out the recipes below so you can choose the best recipe for yourself!

SATSUMA UPSIDE-DOWN CAKE

Satsuma Upside-Down Cake image

Makes 1 (9-inch) cake

Number Of Ingredients 13

Ingredients

3¾ cups sugar, divided
4 cups water
24 (¼-inch-thick) slices of satsuma*
1 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
½ cup whole milk
1 teaspoon satsuma zest*
½ cup fresh satsuma juice*

Steps:

Line the bottom of a 9-inch springform pan with parchment paper, and spray with baking spray with flour. Sprinkle ¼ cup sugar in bottom of pan.
In a large skillet, stir together 1½ cups sugar and 4 cups water. Add satsuma slices, and bring to a boil. Reduce heat, and simmer for 15 minutes. Remove satsuma slices with a slotted spoon, and place on a wire rack to let drain, reserving satsuma syrup. Let slices stand for 30 minutes. Place slices in prepared pan, overlapping slightly.
Preheat oven to 350°
In a large bowl, beat butter and remaining 2 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a small bowl, whisk together milk, zest, and satsuma juice. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spoon batter over satsuma slices, smoothing top with an offset spatula.
Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 30 minutes more. Let cool in pan for 15 minutes. Loosen edges with a knife, and remove pan. Invert cake onto a serving plate, and remove parchment paper. Drizzle with ¼ cup satsuma syrup.

SATSUMA MANDARIN AND VANILLA UPSIDE-DOWN CAKE

Satsuma Mandarin and Vanilla Upside-Down Cake image

A caramelized layer of mandarin slices crowns this moist, pleasantly sour cake.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

Ingredients

4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, pod reserved for another use
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk

Steps:

Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

Tips:

To make the perfect upside-down cake, start by preparing the pan. Grease and flour an 8-inch springform pan, ensuring that the bottom is evenly coated.
For the satsuma-mandarin sauce, select ripe and juicy satsuma mandarins. Peel and segment the mandarins, removing any seeds.
When making the cake batter, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
To ensure a moist and flavorful cake, use buttermilk in the batter. Buttermilk reacts with the baking soda to create a tender crumb.
Gently fold the sifted flour into the wet ingredients until just combined. Overmixing can result in a tough cake.
Before baking, pour the satsuma-mandarin sauce into the prepared pan and arrange the mandarin segments in a decorative pattern.
Bake the cake at 350°F (175°C) for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before inverting it onto a serving plate. Serve warm or at room temperature.

Conclusion:

This Satsuma-Mandarin and Vanilla Upside-Down Cake is a delightful treat that combines the vibrant flavors of satsuma mandarins with the comforting warmth of vanilla. Its moist and tender crumb, along with the sweet and tangy sauce, makes it a perfect dessert for any occasion. With its stunning presentation and irresistible taste, this cake is sure to be a hit among family and friends. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will guide you in creating a delicious and visually appealing upside-down cake that will impress your taste buds.