Citrus Upside-Down Cake

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
  1. Preheat oven to 350°F (180°C). Spray a 10-inch round cake pan with baking spray with flour.
  2. Pour melted butter into prepared pan; sprinkle with brown sugar. Arrange citrus slices over brown sugar. Set aside.
  3. 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.)
  4. 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.


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