Today: November 21, 2024
Today: November 21, 2024

Upside-Down Citrus Ombre Cake

Upside-Down Citrus Ombre Cake
Prep Time: 1 hr 10 min
Cook Time: 30 min
Total Time: 1 hr 40 min
Yield: One 9-by-13-inch cake
A dazzling and vibrant cake that captures the beauty of dawn with an array of citrus fruits.

Ingredients

Citrus Topping

  • 5 - Meyer lemons
  • 3 - navel oranges (or tangelos)
  • 5 - tangerines
  • 3 - Cara Cara oranges
  • 3 - Ruby Red grapefruits
  • 3 - blood oranges

Glaze

  • 1/4 cup - granulated sugar
  • 2 tablespoons - brown sugar
  • 1 tablespoon - unsalted butter
  • 1 tablespoon - water

Buttermilk Cake

  • 2 cups - all-purpose flour
  • 2 teaspoons - baking powder
  • 1 teaspoon - baking soda
  • 1/4 teaspoon - salt
  • 3/4 cup (12 tablespoons) - unsalted butter, softened
  • 1 1/4 cups - granulated sugar
  • 3 - large eggs, room temperature
  • 1 1/2 cups - buttermilk
  • 1 teaspoon - vanilla extract
  • - Zest from 1 navel or Cara Cara orange
  • - Zest from 1 Meyer lemon
  1. Step 1 Preheat your oven to 350°F (175°C).
  2. Step 2 For the citrus topping: Slice the Meyer lemons, navel oranges, tangerines, Cara Cara oranges, grapefruits, and blood oranges into 1/4-inch-thick wheels. Trim each wheel into 1 1/2-inch squares. Lay the citrus pieces out on a baking sheet in a single layer and set aside.
  3. Step 3 For the glaze: In a small saucepan, combine granulated sugar, brown sugar, butter, and water. Bring to a simmer over medium heat until the sugars are fully dissolved. Pour the glaze mixture into a 9-by-13-inch baking dish and spread evenly using a pastry brush.
  4. Step 4 Line the baking dish with the sliced citrus, starting with the blood oranges in the top right corner and working side by side in tight rows, forming diamond shapes. Repeat with all citrus types, transitioning from dark to light shades in two rows per type. Fill any gaps on the dish borders with halved citrus pieces. Set aside.
  5. Step 5 For the buttermilk cake: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer. Add eggs one by one, beating well after each addition.
  6. Step 6 Gradually add the dry mixture to the butter mixture, alternating with buttermilk, and mix until a smooth batter forms. Mix in vanilla extract and citrus zests until combined.
  7. Step 7 Carefully pour the batter over the arranged citrus slices in the baking dish, spreading evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  8. Step 8 Remove the cake from the oven and let it cool for at least 30 minutes. Place a cutting board or large platter upside down over the baking dish and invert the cake quickly and carefully. Lift the baking dish to reveal the citrus ombre top. Slice and enjoy your beautiful creation.

Ingredients

Citrus Topping

  • 5 - Meyer lemons
  • 3 - navel oranges (or tangelos)
  • 5 - tangerines
  • 3 - Cara Cara oranges
  • 3 - Ruby Red grapefruits
  • 3 - blood oranges

Glaze

  • 1/4 cup - granulated sugar
  • 2 tablespoons - brown sugar
  • 1 tablespoon - unsalted butter
  • 1 tablespoon - water

Buttermilk Cake

  • 2 cups - all-purpose flour
  • 2 teaspoons - baking powder
  • 1 teaspoon - baking soda
  • 1/4 teaspoon - salt
  • 3/4 cup (12 tablespoons) - unsalted butter, softened
  • 1 1/4 cups - granulated sugar
  • 3 - large eggs, room temperature
  • 1 1/2 cups - buttermilk
  • 1 teaspoon - vanilla extract
  • - Zest from 1 navel or Cara Cara orange
  • - Zest from 1 Meyer lemon

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