Can I use other citrus fruits instead of mandarins?

Yes, you can substitute mandarins with other citrus fruits such as oranges, clementines, or tangerines. The flavor will change slightly, but the result will still be delicious. Ensure that the citrus you choose is sweet and juicy for the best results.

How can I store spiced mandarin upside down cake?

Store your cake in an airtight container at room temperature for up to two days. If you need to store it for longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. Always bring it to room temperature before serving for the best texture.

Can I make this cake gluten-free?

Yes, you can make a gluten-free version of this cake by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for structure and texture. The results should be similar in taste, though the texture may vary slightly.

Spiced Mandarin Upside Down Cake – Easy & Flavorful Recipe

Description

This Spiced Mandarin Upside Down Cake is a delightful winter dessert that combines tangy mandarins with warm spices like cardamom and ginger. The cake features a sticky, caramelized mandarin topping and a moist, buttery crumb that’s perfect for any occasion.

Ingredients

Scale

1/2 cup (113g) unsalted butter, browned
2 tsp vanilla extract
2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
1 cup (200g) brown sugar, divided
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 tsp ground cardamom
2 tbsp freshly grated ginger
3 mandarins, zested, peeled, and segmented
1/2 cup (113g) buttermilk
1/2 cup (113g) whole milk yogurt or sour cream
2 eggs
2 tbsp honey

Cook Mode Prevent your screen from going dark

Instructions

Line a 9-inch springform pan with parchment paper and preheat the oven to 350°F (175°C).
Sprinkle 1/2 cup of brown sugar evenly in the bottom of the pan and drizzle with honey. Arrange the mandarin segments on top.
In a small saucepan, brown the butter by cooking it over medium heat for 6-7 minutes until fragrant and nutty. Let it cool slightly.
In a large bowl, whisk together the flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, cardamom, ginger, and mandarin zest.
In a separate measuring cup, whisk together the eggs, buttermilk, yogurt, and vanilla extract.
Combine the wet ingredients with the dry ingredients and whisk until just mixed. Add the browned butter and stir until smooth.
Pour the batter over the mandarins and bake for 35-45 minutes or until a cake tester comes out clean.
Cool the cake for 10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.

Notes

Ensure the butter is browned for a nutty, rich flavor.
Let the cake cool slightly before inverting to avoid breaking the top.
This cake can be made a day or two in advance. Store in the fridge and bring to room temperature before serving.
For extra elegance, sprinkle sugar on top and use a kitchen torch to brûlée the top before serving.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 30g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg