Mandarin Upside Down Cake is a moist and delicious way to get your Vitamin C. I made it two different ways but I will tell you which one was my favorite.
I wanted to make a cake the other day but I wasn’t wanting something overly sweet. I had a bag of Mandarin oranges so I decided to make a twist on the traditional pineapple upside down cake.
I wasn’t sure what would be the best way to cut the oranges so I tried two ways. For the first cake I sliced the oranges across the sections, which ended up being my favorite.
For the second cake I placed individual sections in the bottom of the dish.
Next, I made a basic yellow cake but replaced part of the liquid with orange juice and a little orange zest.
This one stuck a little bit but it still tasted great. It helps if you remember to grease the pan.
After the cakes came out of the oven I let them cool for a few minutes before turning them out onto plates. As soon as I put them on the plates I topped them with orange marmalade.
I also candied a few slices of orange by coating them in sugar and heating them in a pan on the stovetop until caramelized.
The cakes were so light and moist. They were exactly what I was hoping for.
I think I liked the one with the cross sections of orange better because the fruit was thinner than the whole sections.
Yield: 8 slices
Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 159mgCarbohydrates: 63gFiber: 3gSugar: 40gProtein: 5g