Reviews (2)
Add Rating & Review
77 Ratings
5 star values:
11
4 star values:
12
3 star values:
28
2 star values:
16
1 star values:
10
Martha Stewart Member
Rating: Unrated
01/25/2017
I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Martha Stewart Member
Rating: Unrated
02/25/2015
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking.
Still in the oven so haven't tried it yet. It smells nice though.
Back to Citrus Upside-Down Cake
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Gallery
Citrus Upside-Down Cake
Credit:
Paola + Murray
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes One 8-Inch Cake
Ingredients
Cake
1 stick unsalted butter, softened, plus more for pan
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (we use Diamond Crystal)
1 cup sugar
1 1/2 teaspoons finely grated tangerine or orange zest
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
Topping
3 to 4 tangerines or oranges, such as blood oranges, Cara Cara, or mandarins, or a combination
4 tablespoons unsalted butter, melted
1/2 cup sugar
1 tablespoon dark rum, such as Myers’s (optional)
Gallery
Citrus Upside-Down Cake
Credit:
Paola + Murray
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes One 8-Inch Cake
Gallery
Citrus Upside-Down Cake
Credit:
Paola + Murray
Citrus Upside-Down Cake
Credit:
Paola + Murray
Citrus Upside-Down Cake
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes One 8-Inch Cake
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes One 8-Inch Cake
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Yield: Makes One 8-Inch Cake
Makes One 8-Inch Cake
Ingredients
Ingredients
1 stick unsalted butter, softened, plus more for pan
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (we use Diamond Crystal)
1 cup sugar
1 1/2 teaspoons finely grated tangerine or orange zest
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
3 to 4 tangerines or oranges, such as blood oranges, Cara Cara, or mandarins, or a combination
4 tablespoons unsalted butter, melted
1/2 cup sugar
1 tablespoon dark rum, such as Myers’s (optional)
Directions
Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.
In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.
Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).
Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.
Reviews (2)
Add Rating & Review
77 Ratings
5 star values:
11
4 star values:
12
3 star values:
28
2 star values:
16
1 star values:
10
Martha Stewart Member
Rating: Unrated
01/25/2017
I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Martha Stewart Member
Rating: Unrated
02/25/2015
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking.
Still in the oven so haven't tried it yet. It smells nice though.
Reviews (2)
Add Rating & Review
77 Ratings
5 star values:
11
4 star values:
12
3 star values:
28
2 star values:
16
1 star values:
10
Add Rating & Review
77 Ratings
5 star values:
11
4 star values:
12
3 star values:
28
2 star values:
16
1 star values:
10
77 Ratings
5 star values:
11
4 star values:
12
3 star values:
28
2 star values:
16
1 star values:
10
77 Ratings
5 star values:
11
4 star values:
12
3 star values:
28
2 star values:
16
1 star values:
10
- 5 star values:
- 11
- 4 star values:
- 12
- 3 star values:
- 28
- 2 star values:
- 16
- 1 star values:
- 10
Martha Stewart Member
Rating: Unrated
01/25/2017
I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Martha Stewart Member
Rating: Unrated
02/25/2015
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking.
Still in the oven so haven't tried it yet. It smells nice though.
Martha Stewart Member
Rating: Unrated
01/25/2017
I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Rating: Unrated
Rating: Unrated
02/25/2015
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking.
Still in the oven so haven't tried it yet. It smells nice though.
All Reviews for Citrus Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
