Clementine Upside Down Cake with Orange Sour Cream Caramel

Clementine Upside Down Cake with Orange Sour Cream Caramel
Dandy Summer Recipe Contest Finalist

Topping Ingredients:
8 Dandy clementines, 5 zested, peeled and pits removed, zest reserved, 3 juiced
¼ cup salted butter, melted
½ cup light brown sugar, packed
2 tablespoons heavy cream

Cake Ingredients:
1/2 cup sour cream, at room temperature
1/2 cup Dandy clementine juice – freshly squeezed
2 teaspoons vanilla extract
1 1/2 teaspoons orange extract
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
½ cup salted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature

Sweetened whipping cream for garnish

Salted Orange Sour Cream Caramel Ingredients:
1 cup granulated sugar
6 tablespoons salted butter, cut in to small cubes
6 tablespoons sour cream
1 1/2 teaspoons orange extract
3/4 teaspoon kosher salt

Directions:

Preheat oven to 350°F. Spray a 8-inch cake pan with nonstick cooking spray and set aside. In a small bowl, whisk together melted butter, brown sugar, and cream. Pour all together into bottom of pan.  Arrange clementine segments in concentric circles over butter and brown sugar mixture, completely covering the bottom of the pan.  In another small bowl, whisk together sour cream, clementine juice, vanilla, and orange extracts. Combine flour, baking powder, and salt in medium bowl, whisk to combine and set aside. With an electric or stand mixer, beat butter and granulated sugar until light and fluffy. Add eggs and reserved clementine zest and beat again until well combined. Alternately beat in flour mixture and sour cream/juice mixture on low speed until just combined. Gently spoon batter evenly over clementine segments and spread to cover.Bake in preheated oven for 55-65 minutes or until toothpick inserted in center comes out clean. While cake is baking, prepare caramel sauce. Sauce can also be prepared just prior to serving cake if baking ahead. Pour sugar into a large, heavy bottomed skillet. Over medium heat, whisk the sugar until it begins to crystallize and then melt in to a deep amber color, stirring continuously and scraping any bits off the bottom of the pan while stirring. Reduce heat to low and stir until all sugar is melted.

While stirring, remove pan from heat, add cubed butter, sour cream, orange extract, and salt and stir until completely combined. Mixture will bubble and foam, but, continue to stir until a cohesive sauce forms. Set aside until ready to serve. If sauce becomes too stiff to pour while waiting for the cake to cool, simply reheat on very low heat until liquefied, stirring occasionally.

Cool cake in pan for 30 minutes. If top of cake is domed, slice off domed portion with a sharp knife so cake will rest flat on serving plate.

Run a knife around the edge of the pan to loosen cake and invert onto serving platter or cake stand to let cool completely. When ready to serve, slice cake into individual portions, drizzle with orange sour cream caramel, and top with sweetened whipped cream.

Recipe provided by Cooking Guru: Laurie Lufkin

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