- ⅓ cup packed dark brown sugar
- 4 tablespoons unsalted butter, at room temperature, divided
- 6 Pixie tangerines or clementines, unpeeled
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons canola oil
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- Preheat oven to 350°F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.
- Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a ¼-inch border around the edge. Grate ½ teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into ¼-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.
- Whisk flour, baking powder, baking soda and salt in a medium bowl.
- Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.
- Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.
Source : allrecipes.Com