This is the one and only picture of the tangerine upside-down cake I made last night, since it disappeared pretty quickly after that. Yes, those are seeds you see front and center – I neglected to remove them from the tangerine slices I placed in the bottom of the pan. I scaled down the original recipe, and baked it in a 6-inch pan. The fruit was soft, sweet, and caramelly. The cake was soft and fluffy.
Tangerine Upside-Down Cake (makes 4 servings — who am I kidding? 2 servings)
Recipe from Sass and Veracity
- 2 tbsp. butter
- 1/4 c. brown sugar
- 2 tangerines
- 1/3 c. flour
- 1/3 tsp. baking powder
- 1 egg, separated
- 1/3 c. sugar
- 1/2 tsp. vanilla
- Preheat oven to 350 degrees.
- Zest both tangerines, and set aside. Peel one tangerine and slice crosswise into thin slices. Squeeze juice out of the other tangerine and set aside.
- Melt butter and pour into 6-inch round baking pan. Sprinkle brown sugar over the butter and arrange tangerine slices over the bottom of the pan.
- In a small bowl, whisk together flour and baking powder.
- In a bowl, beat egg yolk with sugar until creamy. Add reserved tangerine juice, zest, and vanilla extract. Beat until combined.
- In a separate bowl, beat egg white until soft peaks form.
- Add flour to egg yolk mixture. Gently fold in egg white, and add to the baking pan.
- Bake about 30-40 minutes, or until cake is golden and a toothpick inserted into the center of the cake comes out clean. Cool on rack for about 10 minutes. Run a knife around the edge of the cake to loosen it, then place a plate over the pan and flip over to unmold.