I love upside down cakes. I know some people think they're a little outdated, kind of old-fashioned. Too sweet and too tangy, not very sophisticated, not a modern dessert. I disagree, though. I think there are few things better than a fruity muffin, topped with one beautiful slice of orange and dripping in a sweet, caramelly glaze fresh from the oven. I think it's time to give upside down cakes a second chance, and this is a great recipe to start with.
Upside Down Citrus Honey Cakes
Scoop, for even portions (Fat Daddio's SC
Wire cooling rack
2 cups all-purpose floure
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one orange
1 cup milk
1/4 cup butter
2 large eggs
2 blood oranges
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
3 tablespoons honey
4 tablespoons butter
- Prep oranges. Zest one orange first and set the zest aside for the batter. Peel the two oranges and cut into slices that are 1/8 to 1/4 inch thick. Remove any seeds or pips and set aside slices.
- Melt butter, combine with brown sugar, cinnamon, and honey to form a paste. Spread evenly between the 12 muffin cavities. Put one slice of blood orange on top of the bun topping in each cavity.
- Preheat oven to 325 degrees Fahrenheit.
- Blend together the dry ingredients for the muffin batter.
- Beat the zest, milk, butter, and eggs together until they're light and fluffy. Add the wet ingredients to the dry and whisk until just combined-- don't over whisk.
- Pour batter into muffin cups, filling each one 2/3rds full.
- Bake for 18-20 minutes or until golden brown. Cool for ten minutes then pop muffins out. Let them finish cooling on a wire rack.