Clementine Upside-Down Cake
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Chances are, you’ve had a pineapple upside-down cake before. Or at least heard of them. Maybe seen them on The Great British Baking Show or in one of your grandmother’s cookbooks. But why should pineapple get to have all the fun? This Clementine Upside-Down Cake brings a stunning citrus flavor and brilliant orange presentation to the classic dish. Serve each slice topped with whipped cream (coconut-based or otherwise) and a candied cherry for extra decadence, if you like!
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Clementine Upside-Down Cake
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 8 whole clementine thinly sliced
- 1 recipe vanilla cake batter only
Instructions
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with coconut oil and then cut a piece of parchment to fit the bottom of it and lay inside.
- In a small saucepan over medium heat, combine the oil, honey, and lemon juice and bring to a simmer. Pour the syrup into the bottom of the springform pan.
- Place a clementine slice in the center of the pan. Make rings of clementine slices around it, overlapping each slice by about half so the entire bottom of the pan is covered in clementines with no gaps.
- Make the cake batter according to the recipe's instructions. Pour the batter into the pan and bake 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 15 minutes before removing from the pan.