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Citrus Upside Down Cake

3.5 by 4 people
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  • Makes: 20 servings
  • Prep: 30 mins
  • Bake: 45 mins 350°F
  • Cool: 20 mins

Citrus Upside Down Cake

Ingredients

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl stir together brown sugar, melted butter, and water until combined; spread evenly over bottom of pan. Place fruit slices over brown sugar mixture, overlapping as necessary. Set pan aside.
  2. In a medium bowl stir together flour, baking powder, and ground cardamom; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until slightly thickened. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined (mixture will be thick).
  3. In a small saucepan heat and stir milk and 1/4 cup butter until butter melts; add to batter, beating until combined. Carefully pour batter into the prepared pan over citrus slices.
  4. Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean (avoid checking cake too early, as it may sink in the center). Remove; cool on a wire rack for at least 20 minutes. Loosen sides of cake; invert onto serving platter. Spoon any remaining brown sugar mixture in pan over top of cake. Cool.

Nutrition Facts (Citrus Upside Down Cake)

    Per serving:
  • 277 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 56 mg chol.,
  • 134 mg sodium,
  • 49 g carb.,
  • 1 g fiber,
  • 38 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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