Satsuma Upside-Down Cake
Makes 1 (9-inch) cake
- 3¾ cups sugar, divided
- 4 cups water
- 24 (¼-inch-thick) slices of satsuma*
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup whole milk
- 1 teaspoon satsuma zest*
- ½ cup fresh satsuma juice*
- Line the bottom of a 9-inch springform pan with parchment paper, and spray with baking spray with flour. Sprinkle ¼ cup sugar in bottom of pan.
- In a large skillet, stir together 1½ cups sugar and 4 cups water. Add satsuma slices, and bring to a boil. Reduce heat, and simmer for 15 minutes. Remove satsuma slices with a slotted spoon, and place on a wire rack to let drain, reserving satsuma syrup. Let slices stand for 30 minutes. Place slices in prepared pan, overlapping slightly.
- Preheat oven to 350°
- In a large bowl, beat butter and remaining 2 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a small bowl, whisk together milk, zest, and satsuma juice. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spoon batter over satsuma slices, smoothing top with an offset spatula.
- Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 30 minutes more. Let cool in pan for 15 minutes. Loosen edges with a knife, and remove pan. Invert cake onto a serving plate, and remove parchment paper. Drizzle with ¼ cup satsuma syrup.
*Clementine may be substituted.
Find more holiday desserts in our newest issue of Louisiana Cookin’.