Citrus Upside Down Cake with Almond

Ingredients

• 1¼ cup sugar, divided
• ¼ cup water
• 1 grapefruit, peeled & cut into ½-inch slices
• 2 oranges, peeled & cut into ½-inch slices (preferably a mix of blood and regular oranges)
• 1 cup all-purpose flour
• 1 cup almond flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 3 eggs
• 1 cup yogurt
• 2 tbsp orange zest
• 1 tbsp grapefruit zest
• ¼ cup neutral oil, such as canola or avocado

Instructions

1. Preheat oven to 350°. Line a 9-inch cake pan with parchment paper and brush all sides and bottom well with oil. Brush the paper too.
2. Place ¼ cup sugar and water in a small saucepan. Bring to a simmer, and cook, swirling occasionally, until thickened, about 6-8 minutes. Pour syrup over bottom of pan.
3. Arrange orange slices over syrup in pan. Cut into segments to fill in any gaps.
4. Add dry ingredients (including remaining 1 cup sugar) to a large bowl and whisk to combine.
5. Make a well in the center of dry ingredients, then add eggs and whisk to combine. Whisk in yogurt, citrus zest and oil until batter is smooth.
6. Pour batter over citrus slices and spread to evenly coat.
7. Bake cake until golden brown and a tester comes out clean when inserted in the center, about 40-50 minutes.
8. Let cool completely in pan, then invert onto a serving plate.

Recipe Notes and Variations

• The grapefruit adds a bitter contrast to the sweet oranges, but if you prefer you can use another large orange in its place.
• Zest your oranges and grapefruit before peeling and slicing.
• Use a serrated knife to cut off the peels for easier slicing, ensuring your slices will stay intact.
• If you’d like to brown the top of the citrus upside-down cake a little more, toast with a blowtorch or broil it briefly before serving.
• Do you still have a load of citrus on the counter? Try this refreshing Citrus and Beet Salad or these Candied Citrus Peels.