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Upside Down Buttermilk and Citrus Cake

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This one is as easy as pie, but is actually quite literally a pan-cake! It is elegant, effortless, rich, and moist. The rinds will turn out as sweet as candy, and the sugar will caramelize and hold everything together. The tricky part is, of course, turning it out in one piece, but if you manage this leap- this cake will be part of your family's recipe book!

Prep Time 1 hour

Serves: 8

Difficulty Level: Low

Upside Down Buttermilk and Citrus Cake

Ingredients for upside down cake:

Cooking spray - to coat the pan

Brown sugar - 1/3 cup

Blood orange - 2

All-Purpose flour - 2 1/2 cups

Granulated sugar - 1 cup, divided

Baking powder - 1 tsp.

Baking soda - 1 tsp.

Kosher salt - 3/4 tsp.

Eggs - 2, large

Egg yolk - 1, large

Buttermilk - 1 1/2 cups

Unsalted butter - 1 1/2 sticks (melted, room temp.)

Orange juice - 2 tbsp.

Method of preparing the upside down cake:

Zest the oranges until you have 1 tsp of zest. Slice them thinly and remove the seeds.
Preheat oven to 350°F. Coat a 10-inch-deep over-proof pan with cooking spray. Sprinkle it evenly with the brown sugar and arrange the orange slices on top, overlapping slightly.
In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, egg yolk, buttermilk, butter, orange juice, and zest. Mix until everything is just combined.
Pour the batter over the oranges and bake for 35-40 minutes, until the top is golden and the cake pulls away from the pan.
Take the pan out and don't flip it yet. Allow 5 minutes to cool before turning the cake onto a large plate.

Chef's Tip:

The batter can be made one day ahead. To amplify the caramelized effect, swap the brown sugar for demerara.

Source: https://www.bonappetit.com/

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Related Topics: dessert , easy to make , quick desserts , sugar , baked , holiday , citrus , buttermilk , make ahead , upside down cake

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