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Satsuma Upside Down Cake

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 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. 6

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

  7. 7

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

  8. 8

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

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Questions

What is Satsuma Upside Down Cake?

A tender, spiced butter cake topped with caramelized satsuma citrus wheels. Perfect for utilizing fresh winter citrus in a classic Southern dessert. This reference files it under Cajun dessert: made in the oven, rated medium and about 60 minutes start to finish.

How long does Satsuma Upside Down Cake take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 7 (40 minutes): "Pour batter evenly over satsumas layer and bake for 35 to 40 minutes until golden."

What oven temperature does Satsuma Upside Down Cake need?

For Satsuma Upside Down Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 7.

Can I make Satsuma Upside Down Cake dairy-free?

Yes. The dairy in Satsuma Upside Down Cake 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 Satsuma Upside Down Cake 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.

Does Satsuma Upside Down Cake contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Satsuma Upside Down Cake?

Store Satsuma Upside Down Cake 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.

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