"What’s the best way to make the most of your winter citrus? Turn it into a moist, almond-flavored upside down cake! The jewel-toned fruit is showcased to maximum effect when cooked with simple syrup—use a combination of blood and navel oranges and grapefruit for maximum effect. Be sure to zest the citrus before you peel it."
Citrus Upside Down Almond Cake
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Prep time 30mins
Cook time 45mins
Serves or Makes: 8-10
Recipe Card
ingredients
- 1 1/4 cup sugar, divided
- 1/4 cup water
- 2 oranges, peeled and cut crosswise into ½-inch slices
- 1 grapefruit, peeled and cut crosswise into ½-inch slices
- 1 cup flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup greek yogurt
- 2 tablespoons orange zest
- 1 tablespoons grapefruit zest
- 1/4 cup neutral oil, such as canola
Method
Step 1
Preheat oven to 350°. Line a 9-inch cake pan with parchment paper and brush all sides and bottom well with oil. Brush the paper too.
Step 2
Place ¼ c sugar and water in a small saucepan. Bring to a simmer, and cook, swirling occasionally, until thickened, about 6-8 minutes. Pour syrup over bottom of pan.
Step 3
Arrange orange slices over syrup in pan. Cut into segments to fill in any gaps.
Step 4
Add dry ingredients (including remaining 1 c sugar) to a large bowl and whisk to combine.
Step 5
Make a well in the center of dry ingredients, then add eggs and whisk to combine. Whisk in yogurt, citrus zest and oil until batter is smooth.
Step 6
Pour batter over citrus slices and spread to evenly coat.
Step 7
Bake cake until golden brown and a tester comes out clean when inserted in the center, about 40-50 minutes.
Step 8
Let cool completely in pan, then invert onto a serving plate.