Citrus Upside Down Almond Cake

"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."
-- @marenkiersti
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  • Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 8-10

Recipe Card


  • 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


  • 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.

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