Orange, grapefruit, and lemon slices add bright flavor and undeniable appeal to this sweet, showstopping cake. Serve it at your next brunch and get ready to take a bow.
Citrus Upside-Down Cake
Makes 1 (10-inch) cake
- 6 tablespoons (84 grams) unsalted butter, melted
- ¾ cup (165 grams) firmly packed light brown sugar
- 1 grapefruit (510 grams), peeled and thinly sliced
- 1 orange (131 grams), peeled and thinly sliced
- ½ lemon (49.5 grams), thinly sliced
- 1⅓ cups (167 grams) all-purpose flour
- 1 cup (150 grams) yellow cornmeal
- ½ cup plus 2 tablespoons (124 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 2 large eggs (100 grams)
- ⅔ cup (160 grams) whole buttermilk
- ½ teaspoon orange zest
- Preheat oven to 350°F (180°C). Spray a 10-inch round cake pan with baking spray with flour.
- Pour melted butter into prepared pan; sprinkle with brown sugar. Arrange citrus slices over brown sugar. Set aside.
- In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder, and salt. Add eggs, buttermilk, and zest, whisking until smooth. Pour batter over citrus slices. (Batter will be thick.)
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Carefully invert cake onto a flat serving plate. Serve warm or at room temperature.