Upside-Down Mandarin Cake
This upside-down mandarin cake is one of those desserts that feels instantly nostalgic the second you smell it baking.
Servings: 4
Calories: 581kcal
Ingredients
- ¼ cup butter, melted
- ½ cup brown sugar
- 1½ cups mandarin orange segments, drained
- ½ cup granulated sugar
- ¼ cup softened butter
- 1 large egg
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Pour melted butter into an 8-inch round cake pan and sprinkle brown sugar evenly over the top.
- Arrange mandarin segments evenly over the sugar mixture. Set the pan aside.
- In a bowl, cream softened butter and granulated sugar until light. Beat in the egg, then mix in milk and vanilla. Add flour and baking powder and stir just until smooth.
- Gently spread the batter over the mandarin layer, smoothing the top.
- Bake for 38 - 40 minutes, until golden, and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then carefully invert onto a serving plate. Let it release naturally.
Video
Notes
Taste & Texture
Soft, tender vanilla cake with a moist crumbSweet-tart mandarins on top
Light caramel glaze coating every bite
Storage, Freezing & Reheating
Fridge:Store covered in the refrigerator for up to 3 days. Freezer:
Freeze slices for up to 2 months (without topping glaze). Reheat:
Warm slices in the microwave for 15 - 20 seconds.
Nutrition
Calories: 581kcal | Carbohydrates: 84g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 223mg | Potassium: 336mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1748IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 2mg