Sure you could make a plain clementine upside down cake, but why not add in some pistachios and pomegranates? They add color and flavor, like a party on a plate. Add this one to your repertoire of Sunday Supper recipes. It’s relatively simple to make but pretty enough for company.
I am a huge fan of upside down cakes. First of all, they are super easy to make. The cake batter itself is a quick one bowl recipe – no creaming butter and sugar first – just pile all the ingredients in the mixing bowl and beat. And the fruit or nuts at the bottom (and then, of course, the top when it’s flipped) can be varied by what you have on hand and the season. I’ve often used canned fruit too, with great success. Drained canned apricots are particularly pretty if you take the care to place them all rounded side down.
But this week our tastemakers are sharing Sunday Supper recipes using citrus, so this upside down cake features beautiful orange clementines. Mine were quite large, but if all you can find are smaller ones, that works too. Just use a few more to make sure the bottom of your pan is covered in slices before spooning in the batter.
- 2 large clementines
- 1/8 cup or 20g pomegranate arils some reserved for garnish
- 1/4 cup or 30g slivered pistachios some reserved for garnish
- 1/3 cup or 75g butter plus extra for buttering the pan
- 1/2 cup packed, or 100g light brown sugar
- 1 1/2 cups or 190g flour
- 1 cup or 200g sugar
- 1/2 cup or 113g butter at room temperature
- 1/2 cup or 120ml milk
- 2 eggs
- 3/4 teaspoon salt
- Zest 1 large clementine
- 2 teaspoons baking powder
Preheat your oven to 350°F or 180°C. Prepare your baking pan (about 10in or 25cm diameter) by buttering it liberally and then lining it with parchment paper cut to the exact size of the bottom. You can take your chances and not line it if you have a non-stick pan but sometimes caramelizing sugar will stick. And that is one of the risks of upside down cakes.
Melt your butter and allow it to cool slightly. Add in the brown sugar and stir well.
Pour this mixture into the baking pan. It should spread right out and cover the bottom.
Peel your clementines and cut them into about four or five slices each. Remove any seeds.
Arrange them side by side over the sugar/butter mixture, making sure to put all the cut sides down, because those will be up when we turn the cake over.
Sprinkle the pomegranate arils and pistachios all in and around the clementines, saving some for garnish.
In a large mixing bowl, beat all of the cake batter ingredients at low speed until well mixed, scraping down the sides of the bowl frequently with a rubber spatula.
Increase the beater speed to medium and beat for five minutes, stopping every couple of minutes to scrape down the sides and bottom of the bowl.
Slowly spoon the batter over the clementines slices in your baking pan. Smooth out the top with your rubber spatula.
Bake for 40-50 minutes or until golden on top and a toothpick inserted comes out clean.
Remove from the oven and cool for about 10 minutes. The cake should begin pulling away from the sides of the pan.
Invert your serving plate on the top of the cake pan and turn both over quickly and decisively. The cake should fall out of the pan on to the serving dish.
Gently lift the cake pan off and then peel the parchment paper off of the cake. If any bits have stuck to the parchment, ease them carefully off with the tip of a knife as you peel back the parchment.
Use a spatula to scrape up any syrup left in the pan and drizzle it over the cake.
Leave to cool completely before cutting.
Sunday Supper Recipes with Citrus To Make You Smile
- Lemon Lime Shrimp Cocktail with Citrus Yogurt Dipping Sauce by The Freshman Cook
- Mango Citrus Salsa by Feeding Big
- Chocolate Orange Cinnamon Rolls by Caroline’s Cooking
- Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
- Key Lime Muffins with Key Lime Glaze by Family Around The Table
- Lemon Donut Holes by The Bitter Side of Sweet
- Lemon Poppy Seed Quick Bread by Pies and Plots
- Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
- Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
- Orange Chocolate Chip Muffins by Jersey Girl Cooks
- Tiny Batch Blood Orange Marmalade by What Smells So Good?
- 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
- Asian Lemon Chicken by Brunch-n-Bites
- Calamansi Shrimp on Couscous by Asian In America
- Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
- Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
- Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
- Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
- One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
- Orange Beef by Palatable Pastime
- Easy Instant Pot Orange Chicken by A Mind “Full” Mom
- Skillet Roasted Lemon Chicken by My Savory Spoon
- Slow Cooked Orange Chicken Breasts by Simple and Savory
- Thai Lime Basil Chicken Stir Fry by Wholistic Woman
- Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
- Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
- Easy Japanese Lemon Yuzu Bars by The Ninja Baker
- Key Lime Chiffon Pie by Food Done Light
- Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
- Lemon Key Lime Layer Snack Cakes by Crazed Mom
- Meyer Lemon Creme Brulee by Soulfully Made
- Pink Grapefruit Meringue Tart by Baking Sense
- Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
- Starbucks Lemon Loaf Recipe by Life Tastes Good
- The Best Lemon Bars Recipe by That Skinny Chick Can Bake
- Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
- Triple Lemon Poke Cake by Shaken Together
- Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
- Pineapple Orange Smoothie by Dizzy Busy and Hungry
- Ruby Red Mimosa by Our Good Life
- Simple Meyer Lemon Margaritas by My Life Cookbook
- Watermelon Limeade by From the Bookshelf
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