Tangerine Upside-Down Cake

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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together flour and baking powder.
  5. In a bowl, beat egg yolk with sugar until creamy.  Add reserved tangerine juice, zest, and vanilla extract.  Beat until combined.
  6. In a separate bowl, beat egg white until soft peaks form.
  7. Add flour to egg yolk mixture.  Gently fold in egg white, and add to the baking pan.
  8. 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.

1 Response so far »

  1. 1

    Thanks for posting this recipe! I just attempted it..and forgot to separate the egg….waiting for the cake to cook to see how it affects the taste!! LOL

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