SATSUMA MANDARIN AND VANILLA UPSIDE-DOWN CAKE
A caramelized layer of mandarin slices crowns this moist, pleasantly sour cake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
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.
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Irene Orientaldancer
irene_o@hotmail.co.ukI wish I could give this recipe more stars.
Muhammad Maisarana
mmaisarana@gmail.comI will definitely make this again and again. My family loved it!
hossam latakia
h.l@hotmail.comThis was an interesting recipe to try. The satsuma mandarins are a great choice. Looking for more recipes like this.
brad siur
b-s62@yahoo.comI'm not a big fan of upside-down cakes, but I решила попробовать этот рецепт. Я была приятно удивлена! Кекс получился очень влажным и ароматным. Апельсины добавили ему приятную кислинку.
Yelena Martinez
yelena_martinez@gmail.comThis cake was delicious! I loved the combination of the satsuma mandarins and vanilla. I also appreciated that the recipe was easy to follow.
Carole Baumgartner
baumgartner_c@hotmail.comI followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. I think I might have overbaked it. Next time, I'll try baking it for a few minutes less.
Razak Jan
jan.razak54@hotmail.comI'm allergic to citrus, so I substituted the satsuma mandarins with oranges. The cake still turned out great! The vanilla flavor was still prominent, and the oranges added a nice sweetness.
Lovely
lovely@hotmail.comThis cake was a fun and easy recipe to make with my kids. They loved helping me slice the satsuma mandarins and mix the batter. The cake turned out great, and it was a delicious treat for the whole family.
Victoria Garrett
victoria74@gmail.comI made this cake for a potluck, and it was a hit! Everyone loved the citrusy flavor of the satsuma mandarins. I will definitely be making this cake again.
Md Minhas miya Md Minhas miya
m.m@aol.comThis cake was a disaster! The satsuma mandarins were too sour, and the cake was dry and crumbly. I would not recommend this recipe.
Ripon Khan
r-khan0@yahoo.comThis cake was a bit too sweet for my taste. I think I would have preferred it with less vanilla. However, the satsuma mandarins were delicious, and the cake was moist and fluffy.
ABDULHAMID HAMMADU
hammadu-abdulhamid78@yahoo.comI love citrus desserts, so I was excited to try this cake. It did not disappoint! The satsuma mandarins were sweet and tangy, and the vanilla added a nice balance. The cake was moist and fluffy, and it was a perfect dessert for a special occasion.
Kimberly Vele
v_k86@hotmail.comThis cake was easy to make and turned out great! The satsuma mandarins added a nice citrus flavor, and the vanilla gave it a classic flavor. I will definitely be making this again.
Stephanie Miller
smiller52@yahoo.comI'm not a huge fan of upside-down cakes, but I decided to give this one a try. I'm glad I did! The satsuma mandarin and vanilla flavors were a great combination, and the cake was moist and flavorful. I would definitely make this again.
Chrissy Young
chrissy-y95@hotmail.co.ukThis satsuma mandarin and vanilla upside-down cake was a delightful treat! The citrusy burst of the satsuma mandarins paired perfectly with the sweet vanilla flavor, and the cake was moist and fluffy. I followed the recipe exactly and had no problems