What fun, to cook fruit on the bottom of a cake in a light caramel, then invert it to show it off!
I accidentally ended up with a large sack of fresh Mandarin oranges recently. The oranges were beautiful! Organically grown in the US, I knew they would have lovely flavor and I was right. However, there are only so many that one would want to eat in a week!
A versatile cornmeal cake
I turned to a cornmeal cake which has a lot of body and flavor. It’s quick to put together, and satisfying as a dessert or snack with afternoon tea. Over time, I’ve reduced the sugar considerably! I’ve swapped out vegan butter and soy milk for the dairy, but it is still a little on the rich side, so a tenth of a cake is a good portion in my book (perhaps not for the men in the family).
Show off citrus
If you can’t find fresh Mandarins, tangerines or Clementines will work nicely, or even a large sweet orange. And if you have a sweet tooth and want more caramel, simply double those ingredients!
The berries are also optional, or you could use tart cherries or cranberries if the raspberries are not readily available. This would be equally as delicious using lemon rather than orange, just swap the extract and zest.
The delight begins when your eyes first fall on this pretty dessert.
Fresh Mandarin Orange Upside Down Cornmeal Cake
- 2 tbsp. vegan or dairy butter
- ¼ cup brown sugar
- Pinch of salt
- 5 or 6 fresh mandarin oranges
- ½ cup or so fresh raspberries
- 1 ¼ cup all-purpose flour
- ½ cup plus 2 tbsp. fine cornmeal
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 heaping tbsp. orange zest
- 2 eggs
- 1/3 cup sugar
- 2/3 cup soy milk
- 1/3 cup canola oil
- ½ tsp. orange extract
Preheat oven to 350 degrees. Generously grease an 8” springform pan and line with parchment. Butter the parchment as well. In a pinch, you can use wax paper, that’s what my mom would have used, or just be brave and grease it really, really well.
Zest about half the oranges, section one, then very thinly slice the rest.
Place butter, brown sugar, and salt in a small saucepan and melt over low heat. Once melted, pour into the prepared pan and move about until level.
Arrange the slices of orange on the bottom of the pan, nestling a raspberry top-side down under the center of each slice. Fill in the edges with the reserved segments.
In a large bowl, combine the flour, cornmeal, baking powder, salt, and orange zest, then whisk together.
In another bowl, combine the eggs, sugar, milk, oil, and extract. Whisk together, then pour into the dry. Switch to a wooden spoon and combine. The batter will still be a little lumpy.
Bake on the middle rack for 40 minutes, turning around at 30 to evenly cook.
Remove from the oven and let cool for 15 minutes. Run a knife around the edge, release the sides of the pan, place a cake plate on top, and invert.
© Copyright 2022– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.