1. Can I use a different type of citrus in this cake?

Yes, you can substitute mandarins with other citrus fruits like oranges, tangerines, or even blood oranges for a slightly different flavor. Each type of citrus will add its own unique twist, so feel free to experiment!

2. Can I make this cake ahead of time?

Absolutely! The Spiced Mandarin Upside Down Cake actually holds up really well when made ahead. Simply store it wrapped tightly in plastic wrap in the fridge for up to two days. Let it come to room temperature before serving, or warm it in the oven for a few minutes to re-soften the mandarin glaze.

3. How can I make this cake dairy-free?

To make this cake dairy-free, swap out the butter for coconut oil or a plant-based butter alternative, and use almond milk or soy milk in place of the buttermilk and yogurt. You can also use a dairy-free yogurt to keep the texture moist and tender.

Spiced Mandarin Upside Down Cake

Description

This Spiced Mandarin Upside Down Cake is a delightful combination of sweet mandarins and a spiced, moist cake base. The caramelized mandarin topping gives a beautiful sticky texture, while the warming spices like cardamom and ginger provide a comforting flavor. Perfect for any occasion, this cake is easy to make and guaranteed to impress.

Ingredients

Scale

1/2 cup (113 g) unsalted butter, browned
2 tsp vanilla
2 cups (240 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 cup (200 g) 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 (113 g) buttermilk
1/2 cup (113 g) whole milk yogurt or sour cream
2 eggs
2 tbsp honey

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Instructions

Preheat your oven to 350°F (175°C). Line a 9” springform pan with parchment paper and set it aside.
In a small saucepan, melt the butter over medium heat for 6-7 minutes, swirling occasionally, until it becomes foamy and nutty-smelling. Remove from heat and let it cool slightly.
Sprinkle 1/2 cup of brown sugar in an even layer at the bottom of the prepared pan, then drizzle with the honey. Arrange the segmented mandarins in a single layer on top of the sugar.
In a large bowl, whisk together flour, granulated sugar, remaining brown sugar, baking powder, baking soda, salt, cardamom, ginger, and mandarin zest.
In a separate measuring cup, whisk together eggs, buttermilk, yogurt, and vanilla. Add this wet mixture to the dry ingredients and stir until combined.
Stir in the browned butter and mix until the batter is smooth.
Pour the batter over the mandarins, ensuring it covers them evenly. Bake for 35-45 minutes, or until a toothpick or knife inserted comes out clean.
Allow the cake to cool slightly before inverting it onto a serving plate. If desired, sprinkle sugar on top and brûlée with a kitchen torch for a crispy finish.

Notes

Don’t overmix the batter to avoid a dense texture.
Check doneness by inserting a toothpick; it should come out clean.
Store leftovers tightly wrapped in plastic wrap in the fridge.
If making ahead, warm the cake before serving to re-soften the mandarin layer.

Prep Time: 20 minutes
Cook Time: 35-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the cake)
Calories: 280
Sugar: 34g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg