Satsuma Upside Down Cake Food

SATSUMA MANDARIN AND VANILLA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
• Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
• Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
• Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

SATSUMA UPSIDE-DOWN CAKE

Steps:

• Line the bottom of a 9-inch springform pan with parchment paper, and spray with baking spray with flour. Sprinkle ¼ cup sugar in bottom of pan.
• In a large skillet, stir together 1½ cups sugar and 4 cups water. Add satsuma slices, and bring to a boil. Reduce heat, and simmer for 15 minutes. Remove satsuma slices with a slotted spoon, and place on a wire rack to let drain, reserving satsuma syrup. Let slices stand for 30 minutes. Place slices in prepared pan, overlapping slightly.
• Preheat oven to 350°
• In a large bowl, beat butter and remaining 2 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a small bowl, whisk together milk, zest, and satsuma juice. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spoon batter over satsuma slices, smoothing top with an offset spatula.
• Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 30 minutes more. Let cool in pan for 15 minutes. Loosen edges with a knife, and remove pan. Invert cake onto a serving plate, and remove parchment paper. Drizzle with ¼ cup satsuma syrup.

PLUM UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.
• Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 mins using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hr until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.