Satsuma Upside Down Cake
This sweet southern classic comes to life with the addition of the sweet satsumas. Serve at a holiday dinner or just enjoy it on a weekday!
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Makes 1 - 9 inch cake
- Preheat the oven at 350 F. Butter a 9-inch cake pan, placing a circle of parchment paper in the bottom of the pan.
- Make the candied oranges: pour water and sugar into a pan. Heat on medium and simmer until sugar is dissolved. Then, add satsuma slices. Let simmer for 15 min.
- Arrange the soaked orange slices in the bottom of the cake pan; set aside.
- Sift together the flour, baking powder, salt and a pinch of nutmeg.
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and satsuma zest until it is pale and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing between additions. Then, add yogurt and satsuma juice. Mix until fully incorporated.
- Next, add the flour mixture to the batter.
- Pour the cake batter into the prepared baking pan. Smooth out the top of the cake and bake the cake for 35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for at least 30 minutes before attempting to remove it. Run a knife along the inner rim of the pan to help release the cake. Once cooled, place a plate over the cake, gently flip, and peel back the parchment paper. Slice and serve.