Upside Down Citrus Ombre Cake Food

UPSIDE-DOWN CITRUS CAKE

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.

UPSIDE-DOWN OMBRé CITRUS CAKE RECIPE BY TASTY

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!

BACKYARD CITRUS UPSIDE-DOWN CAKE

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