Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Citrus Upside-Down Cake 3.0 (77) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 20 mins Total Time: 1 hr 20 mins Yield: 1 8-Inch Cake This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins. Ingredients Cake 1 stick unsalted butter, softened, plus more for pan 1 ¼ cups unbleached all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt (we use Diamond Crystal) 1 cup sugar 1 ½ teaspoons finely grated tangerine or orange zest 2 large eggs, room temperature 1 teaspoon pure vanilla extract ½ cup sour cream, room temperature Topping 3 to 4 tangerines or oranges, such as blood oranges, Cara Cara, or mandarins, or a combination 4 tablespoons unsalted butter, melted ½ cup sugar 1 tablespoon dark rum, such as Myers's (optional) Directions Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture. Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners). Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature. Rate it Print