Satsuma Upside Down Cake

Satsumas are celebrated in the Gulf Coast south from late November into December. An upside down cake is a great way to showcase these golden jewels. Satsumas are similar to tangerines and clementines but are usually seedless and easier to peel. If you are not able to find satsumas, clementines (Cuties and Sweeties) or tangerines will work best for this cake. In dark winter this cake will add a little bit of sunshine to your day!

For more health information on satsumas, click here.

Makes 8 to 10 servings

Ingredients:

8 satsumas, clementines, or tangerines divided (11/3 lbs. or 560 g)

(Five for slicing, 3 for 1 Tablespoon of zest and 4 Tablespoons of juice)

12 Tablespoons unsalted butter (Kerrygold preferred)

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 1/3 cups all-purpose or spelt flour*

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1/2 cup + 2 Tablespoons buttermilk

Instructions:

Preheat oven to 350 degrees F. Thinly slice 5 of the satsumas, stem cut off, into 1/4 inch rounds and set aside. Zest and juice the remaining satsumas and set aside.
Coat a 9 inch cake pan with cooking spray and place a parchment paper round in the bottom, spraying again. Heat 4 Tablespoons butter and 1/2 cup sugar in a small saucepan until butter melts, then add 2 Tablespoons Satsuma juice. Whisk to combine. Pour into the cake pan.
Arrange satsuma slices on top of the sugar mixture starting in the center. Make sure to overlap slices to hold them in place and cover the whole bottom of the pan.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat 8 tablespoons butter with 1 cup of sugar, 1 Tablespoon of zest, and vanilla on medium speed with an electric mixer until fluffy, about 3 minutes.
With the mixer speed on low, add the eggs one at a time until fully incorporated. Then add the flour mixture alternately with buttermilk, making three additions of flour and two of the milk. Add 2 Tablespoons of satsuma juice and mix well.
Gently scoop the batter on top of the slices and smooth the top.
Bake until the cake is golden brown and puffed in the center, about 40 to 45 Test with a toothpick. Cool on a wire rack for 10 minutes.
Run a knife around the edge of the pan to loosen the cake. Place a plate on top of the cake and then invert the cake upside down. The cake should fall out of the pan within 15 to 30 seconds of being upside down. If not, lightly tap the top of the pan to help loosen.

*You may use gluten free flour as needed

Adapted from eatingwell.com