Retro Upside Down Four Citrus Cake
A gorgeous and refreshingly delicious cake with grapefruits, navel and cara oranges and clementines.
Ingredients
Fruits
- 1 each navel orange, cara orange, grapefruit, clementine
- ⅓ cup granulated sugar
- 3 Tbs water
Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 Tbs orange zest
- 2 large eggs
- ¾ cup greek yogurt
- 1 tsp vanilla extract
- 3 Tbs fresh squeeze orange juice
- 1½ cup All Purpose Flour
- 2 tsp baking powder
- ¾ tsp salt
Instructions
- Preheat oven to 350° F. Brush a 9" cake pan with butter. Line the bottom and sides with parchment paper.
- Start by preparing the fruits. Zest the rind from the oranges (about 1 tablespoon), set aside. Then, prepare the fruits for the bottom of the pan. Slice the grapefruit, oranges, and clementine to ¼ to ½" thick rounds. Use a sharp knife to remove the rind from each citrus slice.
- Heat the ⅓ cup sugar with 3 tablespoons water together. Stir to dissolve sugar. Pour this sugar mixture into the bottom of the prepared cake pan, arrange fruits slices on top. Set aside.
- Next, let's prepare the cake batter. In a large mixing bowl, beat together the sugar, butter and orange zest until light and fluffy. Add in the eggs, yogurt, vanilla and orange juice and combine until well mixed.
- In a medium bowl, sift and whisk together flour, baking powder and salt. Add the dry ingredients to the liquids ½ cup at a time. Mix until just combined.
- When ready, pour batter over the citrus slices in the prepared cake pan. Spread the batter evenly. Gently tap the pan to remove any air bubbles. Pop into the preheated oven and bake for 40 minutes, or until the top turns golden brown. To check, insert a bamboo skewer or toothpick into the middle of the cake. It should come out clean. If not, bake for another 5 minutes.
- Remove from oven, and place on cooling rack. Wait for cake to cool before inverting onto a cake platter or stand. And you are done! Stand back and admire your cool retro upside down cake.
Notes
- When layering the slices at the bottom of the pan, alternate the different fruits slices so you can see the varying colors and sizes.
- Also layer the citrus slices up the sides of the pan, so that it will look attractive when the cake is unmolded.
- After pouring the batter into the pan, gently swirl the cake batter so that it covers the sides of the pan.
- You can experiment with different types of oranges to create a beautiful contrasts of colors.
- This cake tastes delicious on its own. Or serve slices with scoops of vanilla ice cream. Or small pats of whipped cream.