Cakes & Baking

Tangerine Upside-Down Cake

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Instructions Guidelines
  • Preheat oven to 350 degrees F. Coat an 8- to 9-dawdle spherical cake pan with cooking spray; line the bottom with parchment paper and spray the paper.


  • Warmth brown sugar and a pair of tablespoons butter in a limited pan over medium heat unless the butter melts. Unfold in the ready pan, leaving a 1/4-dawdle border spherical the brink. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); save aside. Within the reduction of a skinny carve off the stem kill of every and each fruit, then carve into 1/4-dawdle rounds. Spot a carve in the center of the pan; organize the final slices in rather overlapping circles out to the brink.

  • Walk flour, baking powder, baking soda and salt in a medium bowl.

  • Beat the final 2 tablespoons butter, oil and granulated sugar in a colossal bowl with an electrical mixer unless gentle and fluffy, about 2 minutes. Beat in eggs, one after the other. Combine in vanilla and the zest. With the mixer on low, blend in the flour combination alternately with buttermilk, making 3 additions of the flour combination and a pair of of the buttermilk and mixing unless correct style blended. Pour the batter into the pan, smoothing the kill.

  • Bake unless a toothpick inserted in the center comes out dapper, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Flee a knife spherical the brink of the pan and invert the cake onto a cake plate.


Create Ahead Tip: Loosely wrap and retailer at room temperature for as a lot as 1 day.

Weight-reduction blueprint Details

Per Serving:

251 calories; protein 4.7g; carbohydrates 40.5g; dietary fiber 2.6g; sugars 25.7g; fats 8.6g; saturated fats 3.5g; cholesterol 50.2mg; vitamin a iu 205IU; vitamin c 22mg; folate 16.5mcg; calcium 88.7mg; iron 2.8mg; magnesium 8.8mg; potassium 157.2mg; sodium 304.8mg; thiamin 0.1mg; added sugar 21g.


1 starch, 1/2 fruit, 1 1/2 diverse carbohydrate, 1 1/2 fats

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