Best Citrus Upside Down Cake Recipe

Lucy Schaeffer

Winter citrus is celebrated through this beautiful upside down cake and will take you all the way through summer. There’s nothing extra complicated about this cake, but the little extra effort of slicing citrus and fanning them out in the bottom of the cake pans results in a something so very beautiful The fruit and butter mixture keeps the cake moist and while the thyme is completely optional, it is so good in the cake. Rosemary could be used as well if you prefer. Any of your favorite citrus can be used. We used slices from navel, blood orange, cara cara oranges, grapefruit, and lemons. Do your best to really fill the entire bottom with fruit, trimming slices and overlapping slices as you need. 

Have you made this yet? Let us know how it went in the comments below! 

Advertisement – Continue Reading Below

Yields:

8
– 10


servings

Prep Time:

0

hours

20

mins

Total Time:

1

hour

30

mins

For fruit topping

4-5 citrus fruits, such as a variety of oranges, grapefruits, or lemons

For cake batter

1 1/2
c.

all-purpose flour 

1/2
c.

(1 stick) butter, softened

1/4
c.

packed brown sugar

1 1/2
tbsp.

freshly chopped thyme

1
tbsp.

pure vanilla extract

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. Preheat oven to 350°. Grease a 9” round cake pan and line with parchment. Slice fruit ¼” thick. Use a pairing knife to cut peel and as much of the pith off as you can. 
  2. In a small bowl, combine sugar and melted butter. Pour into bottom of prepared pan and spread into an even layer. Arrange fruit on top, overlapping slightly so that the bottom is completely covered.
  3. In a medium bowl, combine flour, baking powder, and salt. 
  4. In a large bowl using a hand mixer, beat butter, sugars, thyme, and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat until almost incorporated. Add buttermilk and beat until everything is just combined. Pour batter over arranged fruit and spread, carefully, into an even layer. 
  5. Bake until a toothpick inserted in middle comes out clean, 35 to 40 minutes. Let cool 10 to 15 minutes, then invert onto a serving platter. Let cool completely.

citrus upside down cake

Lucy Schaeffer

This content is imported from embed-name. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below