Clementine Upside Down Cakes

Clementines, Clementines everywhere, what’s a girl to do?

Clementine Upside Down Cakes

Well here’s what Laura did, she made Clementine Upside Down Cakes. What a great idea! I always buy them when they’re in season, but I never thought to bake with them, and why not? Clementines are the perfect combination of sweet and tart, and their size and shape make the a perfect size for individual sized cakes.

Clementine Upside Down Cakes

Not only do these look fantastic, but they also tasted great. Not too many leftovers after these were done.

Clementine Upside Down Cakes

yield: 15 Servings  prep time: 10 minute(s)
cook time: 30 minute(s)  total time: 40 minute(s)


1 cup
Butter, room temperature
2 cups
Sugar, white
2 cups
2 teaspoons
Baking Powder
Clementines, zest
8 teaspoons
Brown Sugar
Clementine slices
1⁄2 cup
Clementine Juice
1⁄2 cup


1. Preheat oven to 350 f.

2. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time allowing to fully combine between each addition. Add the clementine zest and mix. By hand, sift the flour and the baking powder over the mix and fold it in to combine.

3. Sprinkle 1/2 teaspoon of brown sugar in the bottom of each cavity of a greased muffin pan. Add a slice of clementine (cut about 1/2" thick) on top of the sugar. Using an ice-cream scoop, evenly measure out the cake batter and dollop onto each clementine (about 3/4 of the way up the pan). Bake for 25-30 minutes, until golden brown.

4. To make warm clementine syrup to put on top of the cake, bring the juice and sugar to a boil until the sugar has dissolved and it just starts to thicken.

5. Using a spatula, gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb.