Name: Tangerine Upside-Down Cake
Total time: 1 h 15 min
Ingredients: ⅓ cup packed dark brown sugar; 4 tablespoons unsalted butter, at room temperature, divided; 6 Pixie tangerines or clementines, unpeeled; 1 ½ cups white whole-wheat flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 tablespoons canola oil; ⅔ cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ¾ cup buttermilk

Directions

Step 1

Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.

Advertisement
Step 2

Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.
Step 3

Whisk flour, baking powder, baking soda and salt in a medium bowl.
Step 4

Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.
Step 5

Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.

Tips

Make Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.

Nutrition Facts

Serving Size: 1 slice

Per Serving:

251 calories; protein 4.7g; carbohydrates 40.5g; dietary fiber 2.6g; sugars 25.7g; fat 8.6g; saturated fat 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.

Exchanges:

1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 1 1/2 fat

10 Best Healthy Breakfast Foods to Eat

The Top 20 Recipes of 2020

Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories

Ingredients

Directions

Tips

Nutrition Facts

Account

More

Ingredients

Directions

Tips

Nutrition Facts