Tangerine Upside-Down Cake

Deliciously caramelized tangerines make a beautiful topping for the “up side” on this healthy vanilla cake. Serve dolloped with vanilla whipped cream.

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  4. 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.
  5. 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

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