Zesty clementine upside-down cake Recipe

Winter days can sometimes feel endlessly gray, but bringing bright citrus into the kitchen always shifts my mood instantly. I started baking this clementine upside-down cake when I needed a splash of color and a burst of sunshine on a dreary afternoon, and it has quickly become a seasonal ritual.

The magic happens when the caramelized fruit juices soak into the spiced sponge during baking, creating a texture that is impossibly moist and rich. You get a dessert that looks incredibly impressive with those jewel-like slices on top, yet it remains wonderfully simple to throw together for a weekend treat.

What Makes This Clementine Upside-Down Cake So Special

Most fruit cakes rely on chopped pieces hidden inside the batter, but this recipe puts the beautiful produce front and center where it belongs. The layer of caramelized clementines creates a sticky, sweet topping that eliminates the need for any frosting or glaze, making the decorating process effortless.

I appreciate how the warm spices like star anise and cinnamon cut through the sweetness of the caramel, adding a sophisticated depth to every bite. This balance makes the cake perfect for an afternoon snack with a strong cup of coffee rather than just being an after-dinner sweet.

You can easily adapt this method for other citrus fruits if clementines are out of season, giving you a versatile technique to keep in your baking repertoire. It feels fancy enough for guests but requires very little actual hands-on time compared to a layered birthday cake.

If this vibrant citrus flavor brightened your day, you will definitely enjoy my Savory Morning Glory Muffins Recipe for a wholesome breakfast option. For another indulgent sweet treat, the Ultimate Chocolate Orange Cake Recipe is a must-try for chocolate lovers.

Your Clementine Upside-Down Cake Shopping List

Here is the list of simple pantry staples and fresh fruit you will need:

• Self-raising flour: Provides the structure and lift for the sponge.
• Butter: Used in both the batter for richness and the caramel sauce.
• Caster sugar: Sweetens the cake and forms the base of the golden caramel.
• Eggs: Large eggs bind the batter together and add moisture.
• Milk: Loosens the batter slightly for a softer crumb.
• Baking powder: Gives an extra boost of rising power to the cake.
• Clementines: The star ingredient, used for both zest and the sliced topping.
• Star anise: Infuses the caramel with a warm, liquorice-like aroma.
• Cinnamon sticks: Adds a cozy, spiced note to the poaching liquid.
• Water: Used to create the spiced reduction for the caramel.

My Method for Clementine Upside-Down Cake

Let’s get cooking!

1. Begin by creating the spiced infusion that will flavor your caramel. Pour the cold water into a small, heavy-based saucepan and add the star anise and cinnamon sticks. Place the pan over high heat and bring it to a boil, then lower the heat slightly to maintain a rapid simmer. Let this reduce for about 8 minutes until the liquid has reduced by roughly half, intensifying the flavors.
2. While the liquid reduces, prepare your caramel base directly in a deep ovenproof frying pan (roughly 25-26cm in diameter) or a skillet. Scatter part of the sugar evenly across the bottom and set it over medium heat. Allow the sugar to melt and turn a deep golden amber color without stirring; simply tilt and shake the pan gently to ensure even melting. Once caramelized, carefully pour in the reduced spiced water and the whole spices (stand back, as it will sputter), then let it bubble for a few minutes to form a syrup before turning off the heat.
3. Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Zest the clementines into a large mixing bowl or stand mixer bowl to capture all the essential oils. Peel the clementines completely, removing as much white pith as possible, and slice each fruit horizontally into rings about 5mm thick. Arrange these slices tightly in the bottom of your caramel pan, fitting them snugly into the sticky syrup.
4. Make the batter by adding the remaining sugar and the soft butter to the bowl with the zest. Beat the mixture until it is pale, light, and fluffy, which usually takes a few minutes. Crack the eggs in one at a time, beating thoroughly after each addition to prevent curdling. Gently fold in the flour and baking powder until just combined, then stir in the milk to loosen the mixture. Pour this batter over the arranged fruit slices and smooth the top with a spatula.
5. Bake the cake for approximately 35 minutes. You will know it is ready when the top is golden brown and a metal skewer inserted into the center comes out clean without any raw batter attached. If you notice the top browning too quickly before the center is cooked, you can drape a piece of foil loosely over the pan.
6. Remove the cake from the oven and immediately run a sharp knife around the edge to loosen it from the pan. Let it cool in the pan for exactly 10 minutes; this allows the structure to set but keeps the caramel warm enough to release. Place a large serving plate over the pan and carefully invert the cake to reveal the beautiful caramelized fruit topping.

My Best Tips for Perfect Clementine Upside-Down Cake

Selecting the right fruit is crucial for the best texture and flavor in your clementine upside-down cake. Look for firm fruits with tight skins because they hold their shape better during the caramelization process and are much easier to zest without squashing.

Be very careful when pouring the spiced liquid into the hot caramel because it will sputter aggressively due to the temperature difference. I always stand back a bit and add the liquid slowly to prevent any hot sugar splashes while creating that rich syrup base.

Do not let the cake cool completely in the pan or the caramel will harden and make it impossible to remove without breaking. Inverting the cake after exactly ten minutes ensures the topping stays intact while the syrup is still fluid enough to release easily.

How I Like to Serve This Clementine Upside-Down Cake

A warm slice of this cake needs nothing more than a dollop of thick Greek yogurt to balance the sweetness. The cool, tangy creaminess of the yogurt complements the warm spices and sticky caramel topping beautifully.

If you want to dress it up for a dinner party, serve it with a scoop of high-quality vanilla bean ice cream instead. The contrast between the hot clementine upside-down cake and the melting ice cream creates a sauce that is absolutely irresistible.

Join me on Pinterest for more cozy seasonal baking inspiration and easy dessert recipes.

Clementine Upside-Down Cake Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 10 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A stunning seasonal dessert featuring caramelized clementine slices atop a fluffy spiced sponge cake. Warm, comforting, and perfect for winter baking.

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Ingredients

• 185g self-raising flour
• 1/2 tsp baking powder
• 3 large eggs
• 2 cinnamon sticks
• 3 star anise
• 275g caster sugar
• 180g unsalted butter, softened
• 3 tbsp milk
• 8 small firm clementines
• 250ml cold water

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Instructions

1. Pour 250ml of cold water into a small saucepan with the star anise and cinnamon sticks. Boil and simmer rapidly for about 8 minutes until reduced by half.
2. Add 100g of the sugar to a deep ovenproof frying pan (25-26cm) over medium heat. Allow the sugar to melt and caramelize without stirring. Once golden, carefully pour in the reduced spiced water and spices. Bubble for a few minutes to reduce slightly, then set aside.
3. Preheat the oven to 180°C/fan 160°C. Zest the clementines into a mixing bowl. Peel the fruit and slice into 5mm rings. Arrange the slices snugly in the caramel pan.
4. Beat the remaining sugar, butter, and zest together until light and fluffy. Add eggs one at a time, beating well. Fold in the flour and baking powder, then mix in the milk. Pour batter over the fruit slices.
5. Bake for 35-40 minutes until a skewer inserted comes out clean. Cover with foil if browning too fast.
6. Run a knife around the edge to release. Cool for 10 minutes, then invert onto a plate to serve.

Notes

Select firm clementines for easier slicing. If you don’t have an ovenproof skillet, you can make the caramel in a pot and pour it into a standard cake tin.

• Prep Time: 25 min
• Cooling Time: 10 min
• Cook Time: 35 min
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 42g
• Sodium: 0.8g
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg

Keywords: clementine upside-down cake, citrus cake recipe, easy spiced cake, winter dessert, caramelized fruit cake