Clementine Upside-Down Cake Recipe

American · Dessert · 65 min total

A stunning upside-down cake featuring caramelized clementine slices and a tender, buttery cake. The bright citrus flavor makes it a perfect winter dessert.

Ingredients

• 4-5 clementines, peeled and sliced into 1/4-inch rounds
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan, tilting to coat bottom. Sprinkle brown sugar evenly over butter. Arrange clementine slices in a single layer over sugar, overlapping slightly if needed.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
4. Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
5. Carefully spoon batter over clementine slices and spread evenly.
6. Bake for 40-45 minutes, until a toothpick inserted into center comes out clean. Let cool in pan on a wire rack for 10 minutes.
7. Run a knife around edges of pan. Place a serving plate over pan and invert quickly. Serve warm or at room temperature.

Tips

• For best results, use clementines that are firm and not too juicy to avoid excess liquid.
• If clementines are large, you may need to trim slices to fit.
• Store leftover cake covered at room temperature for up to 2 days.

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