Clementine Upside-Down Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
• STEP 2.In a saucepan, melt butter and brown sugar over medium heat until the mixture is smooth and caramelized.
• STEP 3.Arrange the clementine slices in a single layer on the bottom of the cake pan, covering the caramelized mixture.
• STEP 4.In a mixing bowl, cream together butter and sugar until light and fluffy.
• STEP 5.Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• STEP 6.In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
• STEP 7.Pour the batter over the clementine slices in the cake pan, spreading it evenly.
• STEP 8.Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
• STEP 10.Serve the clementine upside-down cake warm or at room temperature.
• STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to use ripe and juicy clementines for the best flavor.
• To easily remove the cake from the pan, run a knife around the edges before inverting it onto the serving plate.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Storage and Serving

• This clementine upside-down cake is best served warm or at room temperature.
• To store leftovers, place the cake in an airtight container at room temperature.
• The cake can be enjoyed for up to 3 days.