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Satsuma Mandarin and Vanilla Upside-Down Cake
Recipe Summary
Yield: Makes one 9-inch cake
Ingredients
Ingredient Checklist
4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, pod reserved for another use
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk
Cook's Notes
Cake will keep, covered, for 1 day.
Gallery
Satsuma Mandarin and Vanilla Upside-Down Cake
Recipe Summary
Yield: Makes one 9-inch cake
Gallery
Satsuma Mandarin and Vanilla Upside-Down Cake
Satsuma Mandarin and Vanilla Upside-Down Cake
Satsuma Mandarin and Vanilla Upside-Down Cake
Recipe Summary
Yield: Makes one 9-inch cake
Recipe Summary
Yield: Makes one 9-inch cake
Yield: Makes one 9-inch cake
Makes one 9-inch cake
Ingredients
Ingredients
- 4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
- 8 ounces (2 sticks) unsalted butter, softened
- 1 vanilla bean, split and scraped, pod reserved for another use
- 1 1/2 cups sugar
- 3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
- 1 1/3 cups plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 tablespoon finely grated mandarin zest
- 2 large eggs, room temperature
- 1/2 cup whole milk
Directions
Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.
Cook's Notes
Cake will keep, covered, for 1 day.
Cook’s Notes
Cake will keep, covered, for 1 day.
Reviews (5)
Add Rating & Review
35 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
6
1 star values:
3
Reviews (5)
Add Rating & Review
35 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
6
1 star values:
3
Add Rating & Review
35 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
6
1 star values:
3
35 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
6
1 star values:
3
35 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
6
1 star values:
3
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 18
- 2 star values:
- 6
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
08/01/2014
I made this, the batter was phenomenal, and then.. the cake didn't turn out! It was in the oven for 50 minutes and it was still wet. It also cooked over. (Yes, I used the right size pan) What did I do wrong??
Martha Stewart Member
Rating: Unrated
11/07/2009
Did anyone else have trouble with getting nice even slices from the Satsumas? The segments inside were not in any way uniform. Bummer.
Martha Stewart Member
Rating: Unrated
03/08/2009
Is it just me or was there way too much butter? I ended up pouring off 1/4 of the melted butter after I saw how much was in the pan. Next time I will half the melted butter to see how it turns out. Other than that I loved the flavor and really enjoyed the bitter, sour, sweet combination.
Martha Stewart Member
Rating: Unrated
02/02/2009
"Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly."
The butter-sugar mixture that you've baked in the oven stays in the pan, you then layer the mandarin slices on top of the sugar-mixture."
Martha Stewart Member
Rating: Unrated
08/01/2014
I made this, the batter was phenomenal, and then.. the cake didn't turn out! It was in the oven for 50 minutes and it was still wet. It also cooked over. (Yes, I used the right size pan) What did I do wrong??
Rating: Unrated
Rating: Unrated
11/07/2009
Did anyone else have trouble with getting nice even slices from the Satsumas? The segments inside were not in any way uniform. Bummer.
Rating: Unrated
03/08/2009
Is it just me or was there way too much butter? I ended up pouring off 1/4 of the melted butter after I saw how much was in the pan. Next time I will half the melted butter to see how it turns out. Other than that I loved the flavor and really enjoyed the bitter, sour, sweet combination.
Rating: Unrated
02/02/2009
"Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly."
The butter-sugar mixture that you've baked in the oven stays in the pan, you then layer the mandarin slices on top of the sugar-mixture."
All Reviews for Satsuma Mandarin and Vanilla Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Satsuma Mandarin and Vanilla Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest