Martha Stewart Citrus Upside Down Cake

This Martha Stewart Citrus Upside Down Cake is a bright and moist recipe, which uses fresh citrus and sour cream. It’s a classic, foolproof dessert, ready in about 1 hour and 40 minutes.

Martha Stewart Citrus Upside Down Cake Ingredients

Cake:

• 1 stick unsalted butter, softened, plus more for pan
• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt (Diamond Crystal recommended)
• 1 cup sugar
• 1 1/2 teaspoons finely grated tangerine or orange zest
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream, room temperature

Topping:

• 3 to 4 tangerines or oranges (e.g. blood oranges, Cara Cara, mandarins)
• 4 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 1 tablespoon dark rum (optional)

How To Make Martha Stewart Citrus Upside Down Cake

1. Preheat oven and prep pan: Preheat oven to 350°F. Butter an 8-inch square pan with 2-inch-high sides.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a mixer with paddle attachment, beat butter, sugar, and citrus zest on medium speed until light and fluffy, about 2–3 minutes.
4. Add eggs and flavoring: Add eggs one at a time, beating after each addition. Beat in vanilla and sour cream, scraping down the bowl as needed.
5. Combine dry and wet: Reduce speed to low and gradually mix in the flour mixture until just combined.
6. Prepare citrus topping: Slice ends off citrus, cut away peel and pith, and slice into 1/4-inch rounds. Remove seeds. Mix melted butter, sugar, and rum (if using) and spread into bottom of prepared pan.
7. Arrange citrus and add batter: Layer citrus slices snugly over the sugar mixture, slightly overlapping. Spread cake batter over the citrus evenly.
8. Bake and cool: Bake for about 55 minutes, or until golden and a toothpick comes out clean. Let cool for 30 minutes on a wire rack.
9. Invert and serve: Invert cake onto a plate and serve warm or at room temperature the same day.

Recipe Tips

• What citrus works best? Blood oranges, Cara Cara, mandarins, or a mix add color and flavor.
• Can I skip the rum? Yes, the rum adds depth but is optional.
• How do I prevent bitterness? Be sure to fully remove the white pith when slicing the citrus.
• Can I use a round cake pan? Yes, an 8-inch round pan with high sides will also work.
• How do I serve it? It’s great warm with whipped cream or ice cream.

What To Serve With Citrus Upside Down Cake

This bright and tangy cake pairs beautifully with:

• Fresh whipped cream
• Vanilla or honey ice cream
• Black tea or Earl Grey
• Berries or a citrus salad

How To Store Citrus Upside Down Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Cover and refrigerate for up to 4 days. Bring to room temperature before serving.

Freeze: Not recommended, as citrus topping may get soggy.

Citrus Upside Down Cake Nutrition Facts

• Calories: 385 per slice
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 52g
• Sugar: 33g
• Protein: 4g
• Fiber: 1g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use grapefruit or lemon?
Yes, but they will be more tart. Balance with a sweeter glaze or topping.

Why did my cake stick to the pan?
Make sure to butter the pan thoroughly and let the cake cool slightly before inverting.

Can I make it ahead of time?
Best served the same day, but you can make it a few hours ahead and keep at room temperature.

Can I double the recipe?
Yes, bake in a 9×13 pan and increase baking time by 10–15 minutes.

Try More Recipes:

• Martha Stewart Cinnamon Streusel Coffee Cake
• Martha Stewart Cinnamon Coffee Cake
• Martha Stewart Christmas Fruit Cake