Citrus Upside Down Cake Recipes

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CITRUS UPSIDE-DOWN CAKE



Citrus Upside-Down Cake image

This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Yield Makes One 8-Inch Cake

Number Of Ingredients 14

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)

Steps:

  • 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.

BACKYARD CITRUS UPSIDE-DOWN CAKE



Backyard Citrus Upside-Down Cake image

In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that's similar to a buttery marmalade.

Provided by Nicole Rucker

Categories     Cake     Citrus     Bake     Yogurt     Orange     Lemon     Dessert

Number Of Ingredients 13

Upside-down layer:
1 stick (113g) unsalted butter
½ cup (100g) plus 2 tablespoons sugar
2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick
Cake:
2½ cups (313g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup (236ml) olive oil
1 cup (227g) full-fat plain Greek yogurt
1 cup (200g) sugar

Steps:

  • Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
  • Start by making the upside-down layer:
  • In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
  • In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
  • While the upside-down layer freezes, make the cake batter:
  • Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
  • Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
  • Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
  • Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake

CITRUS UPSIDE DOWN CAKE RECIPE



Citrus upside down cake recipe image

This is the best time of the year for making marmalade. If you are making a batch try baking this delicious citrus upside down cake with it. Don't worry, it's just as tasty with shop-bought!

Provided by GoodtoKnow

Categories     Dessert, Snack

Time 1h15m

Yield Serves: 8

Number Of Ingredients 3

3-4 tangerines, mandarins or satsumas, thinly sliced
30g (1oz) butter, melted
2 level tbsp caster sugar

Steps:

  • Set the oven to 190°C/375°F/Gas Mark 5.
  • Cook the citrus slices in boiling water for 2-3 mins, and then drain them well.
  • Brush the melted butter over the base of the lined tin and sprinkle over the sugar. Arrange the citrus slices on top.
  • To make the cake: Beat together the butter, flour, marmalade and eggs until the mixture is smooth. Spoon the mixture over the sliced citrus
  • fruits and spread it out gently, taking care not to disturb the pattern of the citrus slices.
  • Bake the cake in the centre of the oven for 35-40 mins, or until it has risen and is just firm to the touch in the centre. Remove the cake from the oven and leave it to cool in the tin for about 5 mins. Warm the sieved marmalade with 1 tbsp water until smooth and runny for a glaze.
  • Turn the cake out on to a serving plate and peel away the lining paper. Brush the glaze over the top. Serve the cake, warm or cold, with custard or crème fraîche.

Nutrition Facts : @context https, Calories 317 Kcal, Fat 19 g, SaturatedFat 11 g

LEMON UPSIDE DOWN CAKE



Lemon Upside Down Cake image

From Los Angeles Times test kitchen's best of 2007. May be served with a lightly sweetened whipped cream, if desired

Provided by gailanng

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

4 small lemons (about 4 ounces each)
1/2 cup butter, plus 2 tablespoons (divided)
3/4 cup light brown sugar, packed
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 vanilla bean, split (can sub about 1/2 teaspoon vanilla extract)
3/4 cup sugar
2 eggs
1/2 cup milk

Steps:

  • Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
  • Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
  • Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
  • Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
  • Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
  • Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

Nutrition Facts : Calories 376.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 85.5, Sodium 330.2, Carbohydrate 63.5, Fiber 3.2, Sugar 38.7, Protein 5.3

ORANGE UPSIDE DOWN CAKE



Orange Upside Down Cake image

Impress your guests with this easy citrus cake! It's an orange upside cake using 3 different oranges for 3 different colors!

Provided by Katherine | Love In My Oven

Categories     cakes

Time 1h

Number Of Ingredients 14

3 tbsp unsalted butter, melted
3 tbsp brown sugar
3-4 oranges*, sliced into 1/2″ slices, peel removed
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated white sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup milk**
1/4 cup orange juice

Steps:

  • Preheat the oven to 350 F and line an 8″x8″ standard baking pan with parchment paper, allowing the ends of the paper to overhang on the sides. Whisk together the melted butter with the brown sugar, and then pour this mixture all over the bottom of the prepared pan.
  • Place the peeled orange slices, side by side, into the bottom of the pan, on top of the glaze. Fill in all of the gaps with small pieces of orange (see blog post above for photos and directions).
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter with both sugars, on medium-high, until light and fluffy, about 1 minute. Add the egg and vanilla and mix again. Add half of the dry ingredients, and mix together on low, slowly, for about 30 seconds. Add the milk, and the remaining dry ingredients, and mix again on low for 15-20 seconds. Add the orange juice, and mix again, on low until all ingredients are incorporated. Pour the cake batter on top of the pan with the prepared oranges, spreading it with a spatula to make it even. Place the pan in the preheated oven, and bake for 40-45 minutes. Check the cake after 40 minutes by inserting a toothpick in the center; if the toothpick comes out clean, the cake is done. If there is batter on the stick, bake for another 5 minutes. Remove the cake, and allow it to cool for 10-15 minutes before inverting the cake on to a cake stand or plate.***
  • Allow the cake to cool completely, before slicing and serving. Enjoy!

UPSIDE-DOWN OMBRé CITRUS CAKE RECIPE BY TASTY



Upside-Down Ombré Citrus Cake Recipe by Tasty image

This gorgeous ombré citrus cake might look elaborate, but it couldn't be easier to make. Thinly sliced winter citrus is layered in a baking dish and bathed in orange syrup, then an insanely moist, flavorful, and easy cake batter (hint: it involves instant pudding mix) is poured over top . The result is a beautiful, showstopping cake that tastes like an orange creamsicle.

Provided by Kelly Paige

Categories     Desserts

Time 1h20m

Yield 12 servings

Number Of Ingredients 17

nonstick cooking spray, for greasing
¾ stick unsalted butter
1 cup granulated sugar
¼ cup fresh orange juice
1 blood orange, thinly sliced
1 cara cara orange
1 navel orange, thinly sliced
1 meyer lemon, thinly sliced
3 large eggs, room temperature
1 cup sour cream, room temperature
½ cup water
⅓ cup melted butter
1 navel orange, zested
1 navel orange
2 teaspoons vanilla extract
1 box vanilla cake mix
1 box instant vanilla pudding mix

Steps:

  • Preheat the oven to 350°F (180°C). Generously grease an 8 x 11-inch baking dish with nonstick spray.
  • Make the orange syrup: Add the butter, sugar, and orange juice to a small saucepan. Whisk to combine, then cook over medium heat until the sugar dissolves, stirring occasionally to prevent burning, 4-5 minutes.
  • Pour the orange syrup into the prepared baking dish. Starting from a short side of the baking dish, arrange the blood orange slices vertically, overlapping slightly to fit as many slices as possible (this will help keep the citrus in place during baking). Continue with the cara cara slices, then navel orange slices, then Meyer lemon slices to create an ombré effect.
  • Make the cake batter: Add the eggs, sour cream, water, melted butter, orange zest and juice, and vanilla to a large bowl and whisk to combine. Add the cake mix and pudding mix and fold with a rubber spatula to incorporate. Pour the batter into the baking dish, spreading evenly.
  • Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool for 15 minutes, then invert onto a serving platter. Let cool completely before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 62 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, Sugar 42 grams

UPSIDE-DOWN CITRUS CAKE



Upside-Down Citrus Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the pan
1 small to medium grapefruit
1 navel orange
1 Cara Cara or blood orange
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon orange liqueur, optional
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk

Steps:

  • For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
  • Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake.
  • Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds.
  • Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using.
  • For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined.
  • Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature.

LEMON UPSIDE-DOWN CAKE



Lemon Upside-Down Cake image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch cinnamon
3 large eggs
1 1/4 cups whole milk
1 cup olive oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
Juice and zest of 1 lemon
4 tablespoons unsalted butter
3/4 cup light brown sugar
2 lemons, sliced paper thin and seeds removed (about 20 slices)
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
  • Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
  • After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
  • Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
  • Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
  • Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
  • (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)

More about "citrus upside down cake recipes"

OMBRé CITRUS UPSIDE-DOWN CAKE RECIPE - PUREWOW
ombr-citrus-upside-down-cake-recipe-purewow image
2018-04-16 This ombré citrus upside-down cake looks like you spent all day making it. Luckily, looks can be deceiving. Whipping up this beauty is as easy …
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2.8/5
Total Time 40 mins
Servings 1
Calories 253 per serving
  • Make the Topping: Preheat the oven to 350°F. Grease a 9-inch cake pan generously with the butter, being especially generous when coating the base of the pan.
  • Sprinkle the brown sugar evenly over the base of the pan. Arrange the citrus in lines across the cake pan, starting with lemon slices on the left side. Follow with lines of navel orange slices, then cara cara slices and finally blood orange slices to create an ombré effect. Overlap the pieces slightly to fit in as many as possible.
  • Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and light brown sugar until light and fluffy, about 4 minutes.
  • Add the eggs one at a time, mixing well to combine. Add the vanilla extract and mix to combine.


CITRUS UPSIDE-DOWN CAKE | BETTER HOMES & GARDENS
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  • Preheat oven to 350°F. In a medium bowl stir together brown sugar, melted butter, and water until combined; spread evenly over bottom of pan. Place fruit slices over brown sugar mixture, overlapping as necessary. Set pan aside.
  • In a medium bowl stir together flour, baking powder, and ground cardamom; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until slightly thickened. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined (mixture will be thick).
  • In a small saucepan heat and stir milk and 1/4 cup butter until butter melts; add to batter, beating until combined. Carefully pour batter into the prepared pan over citrus slices.
  • Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean (avoid checking cake too early, as it may sink in the center). Remove; cool on a wire rack for at least 20 minutes. Loosen sides of cake; invert onto serving platter. Spoon any remaining brown sugar mixture in pan over top of cake. Cool.


UPSIDE-DOWN CITRUS CAKE - WAVES IN THE KITCHEN
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2020-02-29 Instructions. Preheat the oven to 350°F. For the schmear: In the bowl of a stand mixer fitted with the paddle or a food processor, combine the …
From wavesinthekitchen.com
5/5 (12)
Servings 10
Cuisine Californian
Category Brunch, Dessert
  • For the schmear: In the bowl of a stand mixer fitted with the paddle or a food processor, combine the butter, honey, rum, brown sugar, and vanilla; beat until smooth and well blended. Spread 1 cup of the schmear over the bottom of a 9-inch silicone baking pan. Sprinkle lightly with salt. Set aside.
  • To cut the citrus: trim off each end. Stand the citrus upright a cut, flat end and cut away the peel and pith with a sharp knife, following the contours of each citrus. The slice the citrus into rounds, about ¼ inch thick.
  • For the cake batter: place the butter and sugar in the bowl of a stand mixer fitted with the paddle or food processor and beat for a few minutes until light and creamy, stopping to scrape down the sides as necessary. Add the vanilla and eggs, one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour and baking powder; beat until just combined.


UPSIDE DOWN WINTER CITRUS CAKE - BROMA BAKERY
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2017-01-09 Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold …
From bromabakery.com
4.5/5 (6)
Estimated Reading Time 4 mins
  • Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Spray with non-stick spray.
  • With the skin still on, slice citrus 1/2 inch thick. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it.
  • Microwave the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared citrus fruits. Once arranged, pour the remaining sugar-water over the citrus. Set aside.
  • In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs, orange juice, orange zest, and vanilla extract.


CITRUS UPSIDE DOWN CAKE - SOUTHERN CAST IRON
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2016-02-23 This sweet and crumbly cake is soaked with bright citrus flavor. Save Recipe Print Citrus Upside Down Cake Makes 1 (10-inch) cake …
From southerncastiron.com
Estimated Reading Time 40 secs


WINTER CITRUS UPSIDE-DOWN CAKE | WILLIAMS SONOMA
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CITRUS UPSIDE DOWN CAKE - ALL FOOD RECIPES BEST …
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LEMON UPSIDE-DOWN CAKE - THE DARLING APRON
2021-02-25 Pour batter over lemon slices and bake 35-40 minutes until toothpick comes out clean. Let cake rest in pan for 5 minutes before inverting onto serving plate or tray. Serve with …
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Category Dessert
Servings 8
Total Time 50 mins
  • In a small saucepan, melt butter. Add in brown sugar and whisk until combined. Remove from heat and add a pinch of salt & vanilla extract. Pour mixture into the bottom of 9 inch cake pan.


BEST CITRUS UPSIDE DOWN CAKE RECIPE - HOW TO MAKE CITRUS ...
2021-03-13 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 …
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CITRUS UPSIDE-DOWN CAKE WITH SOUR WHIPPED CREAM RECIPE ...
2016-01-21 Carefully remove seeds from fruit. Arrange citrus rounds over sugar mixture in pan. Step 3. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a …
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Calories 247 per serving
Total Time 2 hrs 15 mins
  • Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper; lightly coat paper with cooking spray.
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  • To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, cardamom, salt, and baking soda in a bowl, stirring with a whisk; set aside.
  • Combine granulated sugar, 1/3 cup brown sugar, 1/4 cup butter, and oil in the bowl of a stand mixer fitted with the paddle attachment; beat at medium speed 4 to 5 minutes, scraping down sides of bowl as necessary. Add eggs, 1 at a time, beating well after each addition. Beat in citrus rinds and 1 teaspoon vanilla.


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CITRUS UPSIDE DOWN CAKE WITH ALMOND - THE WHOLE CARROT
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From rachaelrayshow.com


CITRUS UPSIDE-DOWN CAKE RECIPE
2017-03-02 Citrus upside-down cake recipe. Learn how to cook great Citrus upside-down cake . Crecipe.com deliver fine selection of quality Citrus upside-down cake recipes equipped with ratings, reviews and mixing tips. Get one of our Citrus upside-down cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 79% Citrus …
From crecipe.com


CITRUS UPSIDE-DOWN CAKE GELSON'S
Recipes / Citrus upside down cake; Citrus Upside-Down Cake. There’s so much to love about this cake: It’s got just enough brown sugar topping to mellow out the boldest citrus, so it’s sweet and tart like marmalade, but not bitter. Then there’s the exquisite texture, as moist and tender as a cake but with all the density of cornbread — plus a crisp, lightly caramelized crust around ...
From gelsons.com


CITRUS UPSIDE DOWN CAKE RECIPE – KANA
Sift flour, baking soda and salt into a large bowl and set aside. In a bowl with an electric mixer, cream the butter, sugar and zest until light and fluffy, scraping down the sides of the bowl as needed, about 3-4 minutes. Add vanilla and egg yolks one at a time. Add the flour mixture alternating with the milk, scrapping down the sides of the ...
From kanalifestyle.com


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