Description
You are going to flip over this homemade Citrus Upside-Down Sheet Cake that is ooey-gooey, tender and buttery!
Ingredients
Topping
2/3 cup unsalted butter, melted and cooled slightly
1 cup packed light brown sugar
5 – 6 oranges and grapefruit, peeled and sliced into 1/4-inch thick rounds (I used blood oranges, ruby red grapefruits and navel oranges)
Cake
2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
2 large eggs, at room temperature
1 cup buttermilk
2/3 cup vegetable oil
1 tsp vanilla extract
Instructions
Preheat oven to 350 degrees and prepare a 13 x 9 metal baking pan with nonstick baking spray and flour.
For the topping: Pour melted butter in the prepared pan. Evenly sprinkle with brown sugar and then arrange the peeled citrus slices on the brown sugar.
For the cake: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
Add eggs, buttermilk, oil, and vanilla to the flour mixture.
Using an electric mixer on medium-low speed, beat for 1 minute until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 1 more minute.
Carefully pour batter over citrus and spread evenly.
Bake in preheated oven for 50 to 60 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.
Immediately run a knife around edge of pan.
Place a large platter over pan and, pressing platter and pan together, invert cake onto platter (I used the bottom side of a cookie sheet). Replace any topping that may have stuck to the pan.
Let cool for 15 minutes and serve warm, or cool completely and serve at room temperature.
