Clementine and Olive Oil Upside Down Cake #CakeSliceBakers

This lovely cake is a perfect ending to your next dinner party yet easy enough to make for a quick weeknight treat.  Made with ingredients you probably have on hand, one bowl and one pan it is ready in less than an hour.

The Cake Slice Bakers are opening up a new cookbook for the New Year........

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for January 2020 were ~

Blood Orange & Olive Oil Upside Down Cake

• My Recipe Reviews
• A Little Bit of All Right
• Sweet Sensations
• A Day in the Life on the Farm

Spiced Sweet Potato Loaf with Cream Cheese Frosting

• Camille Cooks
• Culinary Adventures with Camilla
• Making Miracles 
• Oven Delights

Sticky Ginger Cake with Caramelized White Chocolate Buttercream

• All That's Left Are The Crumbs
• Karen's Kitchen Stories
• Amandie Bakes

All of the choices this month appealed to me but I LOVE upside down cakes.  I think this is mainly because I am not a frosting person.  I don't mind a little glaze but when eating a frosted cake, I remove all but a thin layer.

I have made and shared many upside down cakes including Strawberry Rhubarb,  Lemon Blueberry, Caramelized Pear. Pineapple,  and Caramelized Apple Almond.  They are all delicious and this one is no exception.

I did adapt the recipe to make it my own.  First adaptation was using my cast iron skillet because I make all my upside down cakes in the cast iron skillet.

I used Clementine or Mandarin Oranges instead of the Blood Oranges called for in the recipe because  my grocer did not have any Blood Oranges.  I do think the Blood Oranges would be delicious and add a wonderful pop of color to the cake.  Any oranges will work in this recipe. In fact,

I think I am going to try making it with pink grapefruit next.

The final adaptation was substituting sour cream for plain yogurt as that was what I had on hand.  This cake turned out wonderfully and I will be different versions of it again and again.

I think I am going to enjoy baking from this new cookbook this year.  I am sharing this post over at Foodies Read.  Stop by and see what books the others are perusing this month.

#cake, #upsidedowncake, #clementines, #easy, #quick, #desserts,

Desserts, Cake,

American

Yield: 8 Servings

Author: Wendy Klik

Clementine and Olive Oil Upside Down Cake

This lovely cake is a perfect ending to your next dinner party yet easy enough to make for a quick weeknight treat. Made with ingredients you probably have on hand, one bowl and one pan it is ready in less than an hour.

prep time: 10 Mcook time: 35 Mtotal time: 45 M

ingredients:

• 1/3 c. packed brown sugar
• 1 T. water
• 2-3 Clementines, depending on size
• 3/4 c. sugar
• 1/3 c. sour cream
• 2 eggs
• 3 T. olive oil
• 1 1/3 c. flour
• 1 t. baking powder
• 1/4 t. baking soda
• pinch of salt

instructions:

How to cook Clementine and Olive Oil Upside Down Cake

1. Heat a cast iron skillet over med high heat.  Add the brown sugar and water to the skillet. Cook and stir until melted.  Using a silicon pastry brush spread the glaze around the bottom of the pan.   Turn off heat and set aside.
2. Place the sugar in a bowl.  Add the zest of one Clementine and mix in well with your fingers until evenly distributed.  Set aside.
3. Slice the Clementines as thinly as possible, leaving skin intact.  Arrange the slices over the glaze in the cast iron skillet.
4. Add the sour cream to the sugar/zest mixture, whisking to combine.  Whisk in the eggs and olive oil.  Stir in the flour, baking powder, baking soda and salt until smooth.  
5. Carefully pour over the orange slices and place in a preheated 350* oven for 30-35 minutes, until golden brown and firm to the touch.
6. Place a platter over the skillet and flip over so the platter is at the bottom.  Let set for a couple of minutes before removing the skillet.

NOTES:

Adapted from The New Way to Cake by Benjamina Ebuehi

Calories
222.47

Fat (grams)
3.11

Sat. Fat (grams)
1.31

Carbs (grams)
45.26

Fiber (grams)
0.96

Net carbs
44.30

Sugar (grams)
28.38

Protein (grams)
4.13

Sodium (milligrams)
140.20

Cholesterol (grams)
51.63

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