Mandarin Orange Upside Down Cakes
Bright, citrusy, and utterly delightful, these Mandarin Orange Upside Down Cakes are a show-stopping dessert perfect for any occasion! Featuring juicy mandarin orange segments nestled in a buttery brown sugar glaze, these mini cakes are baked to golden perfection in individual portions, making them both elegant and easy to serve. The light and fluffy vanilla cake base is made with simple pantry staples, while the mandarin oranges add a natural sweetness and refreshing tang. Ready in just 40 minutes and baked in a standard muffin tin or ramekins, this recipe is a quick yet impressive dessert option. Serve them warm for a comforting treat or at room temperature for a stunning centerpiece at brunch, afternoon tea, or dinner parties. With their vibrant flavor and charming presentation, these upside-down cakes are sure to be a hit!
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Recipe Information
Ingredients
- 4 pieces mandarin oranges (peeled and segmented)
- 6 tablespoons unsalted butter (melted)
- 6 tablespoons brown sugar
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups whole milk
- 1 teaspoons vanilla extract
- 2 large eggs
- 0.25 cups canola oil (or vegetable oil)
Instructions
Preheat the oven to 350°F (175°C). Grease a 6-cup standard muffin tin or ramekins with butter and set aside.
In a small bowl, mix the melted butter and brown sugar. Spoon 1 tablespoon of the mixture into the bottom of each muffin cup or ramekin.
Place 3-4 mandarin orange segments in a circular pattern on top of the butter-sugar mixture in each cup. Set aside.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together the milk, vanilla extract, eggs, and canola oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Spoon the batter evenly over the mandarin orange segments, filling each cup about three-quarters full.
Place the muffin tin or ramekins on a baking sheet and bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and allow them to cool in the pan for 5 minutes.
Run a knife around the edges of each cake to loosen them. Place a wire rack or plate over the muffin tin or ramekins and carefully invert the cakes onto the rack or plate.
Let the cakes cool slightly and serve warm or at room temperature.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 241.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 405 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
