Satsuma Upside Down Cake

Name: Satsuma Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 4 satsumas, sliced; 6 tbsp unsalted butter, melted; 1/2 cup packed brown sugar; 1.5 cups all-purpose flour; 1.5 tsp baking powder; 1/2 tsp salt; 2/3 cup granulated sugar; 2 large eggs, beaten; 1 tsp vanilla extract; 1/2 cup whole milk

A tender, spiced butter cake topped with caramelized satsuma citrus wheels. Perfect for utilizing fresh winter citrus in a classic Southern dessert.

60 minMediumServes 8340 cal/serving

CajunDessertOvenVegetarianNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

4 satsumas, sliced
6 tbsp unsalted butter, melted
1/2 cup packed brown sugar
1.5 cups all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
2/3 cup granulated sugar
2 large eggs, beaten
1 tsp vanilla extract
1/2 cup whole milk

Instructions

1

Preheat oven to 350F and grease a 9 inch cake pan.
2

Pour half the 6 tbsp melted unsalted butter into the pan bottom and sprinkle with 1/2 cup packed brown sugar.
3

Arrange 4 sliced satsumas rounds in an overlapping single layer over the sugar layer.
4

Whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt in a bowl.
5

Beat remaining 6 tbsp melted unsalted butter with 2/3 cup granulated sugar, then stir in 2 beaten large eggs and 1 tsp vanilla extract.
6

Alternately fold dry mixture and 1/2 cup whole milk into wet mixture until smooth.
7

Pour batter evenly over satsumas layer and bake for 35 to 40 minutes until golden.
8

Cool for 10 minutes, then invert onto a plate to serve.

Questions

Can I make Satsuma Upside Down Cake dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, melted, 1/2 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Satsuma Upside Down Cake gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Satsuma Upside Down Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Satsuma Upside Down Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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