Stunning Citrus Upside-Down Cake

Spring is almost here, friends. March 20, the Spring Equinox which marks the beginning of the spring season and brings us earlier sunrises and later sunsets. The clocks have sprung forward and plants will begin to sprout. I’m already getting ready for my garden.

Since we’re so close to springtime, and I’m feeling sunny, I decided to make this incredibly yummy and adorable Citrus Upside-Down Cake, found on the Food Network. Seriously, this is the cutest cake and makes me so excited for a sunny spring.

First, there’s something you should know about me – I HATE cake! I’ve always hated cake. There is something about the texture I can’t stand. I remember as a kid I would request an ice cream cake for my birthday. These days I usually request a homemade apple pie. Hating cake is weird, I know, however the fact that I’m saying this citrus cake is actually good should add validity to the fact this cake really is pretty spectacular.

It’s pretty easy to make and the ingredients are simple and delicious. I love citrus in nearly anything and the combination of a navel orange, blood orange, and grapefruit make a beautiful combination.

How To Make This Piece of Art

First you want to start with the top of the cake, which begins as the bottom of the cake. Butter a 9-inch round cake pan, don’t skip on the butter, get it good. Then line the bottom of the pan with parchment paper. This will help keep the top intact.

Next you want to grate 1 teaspoon of zest from each of the citruses. You want a total of about 1 tablespoon of zest. Set this aside for the cake ingredients.

For the citrus, cut the top and bottom off of each piece of fruit and place with the flat side on the cutting board. Then, using a sharp knife, follow the curve of the fruit to cut off the peels and as much as the white pith as possible. See photo below. Slice the fruit crosswise into about 1/4-inch thick rounds. Be sure to remove any seeds. 

The final step for the top of the cake is to combine the butter and sugars in a small saucepan and warm over medium heat until completely melted. Then pour into the prepared cake pan and spread evenly to coat the bottom of the pan.

Now you get to add your pretty citrus rounds. Place them so they fit snug against each slice. The final step is to drizzle orange liquor (optional) over the citrus and butter/sugar mixture. This is the finished top of your cake!

Time to move on to the actual cake. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. In a separate large bowl, add the butter, sugar, and reserved citrus zest and beat with an electric mixer until fluffy. This may take a few minutes. Add the eggs, one at a time, and beat with the mixer. Then beat in the vanilla.

Next add the flour mixture to the butter/sugar/egg mixture in about 2-3 batches. After each pour of flour, add about 1/3 of the milk, then add more flour, then more milk. Continue until everything has been combined completely.

Pour the cake batter over the citrus top and spread evenly. Bake about 50-60 minutes until the cake is browned and a wooden pick inserted into the center of the cake comes out clean. Run a sharp knife around the edge of the cake and allow the cake to cool for 15-20 minutes.

Very carefully, place a platter or plate over the pan and flip the cake over on to the platter. There you have it. A pretty and delightful Citrus Cake.  

I hope you try it. Trust me, it’s pretty amazing.

Peace & Love,
Nikki

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Total: 1 hr 50 min (includes cooking & cooling time) 

Ingredients

For the Top of Cake

• 4 tablespoons vegan butter, plus more for greasing the pan

• 1 small grapefruit 

• 1 navel orange 

• 1 blood orange 

• 1/2 cup granulated sugar 

• 1/4 cup light brown sugar 

• 1 tablespoon orange liqueur (optional, but I love it)

 For the Cake

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder 

• ½ teaspoon baking soda 

• ½ teaspoon salt 

• 1 stick (8 tablespoons) vegan butter, softened 

• 1 cup granulated sugar 

• 2 large eggs 

• 1 teaspoon pure vanilla extract 

• 1 cup vegan milk (almond, soy, or oat milk) 

Instructions

1. Preheat the oven to 350 degrees F

2. For the top of the cake:

   1. Butter a 9-inch round cake pan and line the bottom with parchment paper.

   2. Use a grater to zest 1 teaspoon zest from each of the citruses, for a total of 1 tablespoon of zest. Set aside and reserve this for the cake batter.

   3. Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds and remove any seeds.

   4. Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly.

   5. Top with the citrus rounds so that they fit snugly.

   6. Drizzle with the orange liqueur, if using.

3. For the cake:

   1. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

   2. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy.

   3. Add the eggs one at a time, beating after each addition.

   4. Beat in the vanilla.

   5. Add the flour mixture to the butter/sugar/egg mixture in 2-3 batches. After each pour of flour, add 1/3 of the milk, then add more flour, then more milk until everything has been combined.

4. Pour the cake batter over the citrus and bake about 50-60 minutes until a wooden pick inserted into the center comes out clean.

5. Run a sharp knife around the edge of the cake and let it cool for 15-20 minutes. Then carefully place a platter or plate over the pan and flip the cake over on to the platter.

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DID YOU MAKE THIS CAKE?
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