Mandarin Orange & Vanilla Bean Upside Down Cake

I love mandarins and so do my kids. Every time we are at the market, my daughter snacks on them while we shop. She will pick one of them over a cookie any day. They are so juicy, sweet, and refreshing, it’s no wonder.

I always have a bundle on hand and I wanted to make an afternoon snack for my husband and kids, so I decided to slice up these mandarins.


One of my favorite baking books is Martha Stewart Cakes. I’ve made several from the book and each one has been incredible. This is actually a signed copy by Martha herself. It sits up on my decorative shelf and draws me to it every time I walk by. Time to whip up another cake, thanks Martha! ;)

I’ve actually met Martha Stewart years ago at the Miami Wine and Food Festival. She was one of the guests there demonstrating how to make several of her famous pies. I had her sign one of my other cookbooks then too. I’ve followed her since I was a college grad and have made her recipes and followed her techniques ever since in my own kitchen.



This cake is no exception. It is super moist, intensely flavorful, and quite refreshing. I made it tonight and it was devoured by my family! Even my husband who is a strict chocolate lover and connoisseur had two slices and raves about it. That tells me that it is truly one that will amaze everyone!

It first starts out with boiling mandarin slices for a few minutes then draining them. Then caramelizing of the sugar and butter and vanilla bean paste in the oven before layering on the mandarin slices and scooping in the fluffy vanilla bean and orange scented batter that has the zest and juice of the mandarins.



It bakes for about 45 minutes and then after about ten minutes of cool down time, with a quick flip, you have yourself a gorgeous mandarin dessert! It would be great with fresh whipped cream or even a dollop of vanilla bean ice cream. It’s a perfect summer dessert and something this Florida girl loves to bake! 😊

Yield: 10-12Author: @yogibaking

Mandarin Orange & Vanilla Bean Upside Down Cake

prep time: 15 minscook time: 40 minstotal time: 55 mins

Super moist and refreshing mandarin cake with the rich flavor of vanilla bean.

ingredients:

6-8 mini mandarins thinly sliced, no seeds

1 cup (2 sticks of unsalted butter (room temperature, organic)

2 teaspoons Nielsen Massey vanilla bean paste

1 1/2cups granulated sugar

1 Tablespoon finely grated Mandarin zest (from 2 mini mandarins)

3 Tablespoons fresh mandarin juice (from 2 mini mandarins)

1 1/3cups plus 1 Tablespoon all-purpose flour (I use King Arthur Organic)

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large organic eggs

1/2 cup whole milk (organic)

instructions:

Directions:

1. Preheat oven to 350F (I use convection). Boil slices for 3 minutes, then lay out on paper towel to drain.

2. Place 1 stick butter in 9" round baking pan and 1/2 cup of sugar and 1 teaspoon vanilla bean paste. Place in middle rack of oven until butter is melted then remove.

3. Carefully whisk in 2 Tablespoons of mandarin juice.

4. Whisk flour, baking powder, and salt in a small bowl.

5. Beat remaining stick of butter, mandarin zest, 1 teaspoon vanilla bean paste and 1 cup of sugar in stand mixer until fluffy and light. Add eggs one at a time until blended.

6. Add flour mixture, mix on low, alternating with milk until just combined, add remaining mandarin juice. Do not over mix.

7. Arrange mandarin slices starting in the center and slightly overlapping to cover bottom of the pan.

8. Gently dollop the batter over top of the mandarin slices then smooth with offset spatula.

9. Bake in over for 40-45 minutes or until tester comes out clean and golden on top.

Cool for 10 minutes in pan before turning out on cake plate. Serve as is or with fresh whipped cream or vanilla bean ice cream.

NOTES:

*Recipe slightly adapted from "Martha Stewart’s Cakes."

Created using The Recipes Generator