Upside Down Citrus Honey Cakes

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 I know some people think they're a little outdated, kind of old-fashioned.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
Tools Needed:
Silicone Muffin Molds (2) (Fat Daddio's SMF023)
Scoop, for even portions (Fat Daddio's SC)
Measuring cups/spoons
Mixing bowls
Chef's knife
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
Muffin Bottoms:
2 blood oranges
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
3 tablespoons honey
4 tablespoons butter
  1. 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.
  2. 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.
  3. Preheat oven to 325 degrees Fahrenheit.
  4. Blend together the dry ingredients for the muffin batter. 
  5. 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.
  6. Pour batter into muffin cups, filling each one 2/3rds full.
  7. 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.
For more inspiration, visit our More than a Muffin Pinterest board.