Satsuma Upside Down Cake

From SL December 2023 

2 tbsp unsalted butter, melted

1c sugar, divided

1 tsp zest from Satsumas 

8 medium satsuma oranges, peeled and sliced

2 medium satsumas, juiced (1/3 cup) 

2c bleached cake flour (ie Swans Down)

1/4c packed light brown sugar

2 1/2 tsp baking powder

1 tsp kosher salt

1/4 tsp ground cloves

2/3c whole buttermilk, room temp

2 large eggs, room temp, beaten

1/3c canola oil (applesauce)

2 tsp vanilla extract

whipped cream

 

Preheat oven to 350°. Spray a round 2x9" cake pan. Line the bottom of the pan with parchment paper; coat the paper evenly with melted butter and 1/4 cup sugar.

Peel 6 satsumas and cut crosswise into 3/8" thick slices; pat slices dry with paper towels. Arrange slices, cut sides down, in prepared pan, covering bottom of pan in a single layer; trim slices as needed to fit.

Add flour, brown sugar, baking powder, salt, cloves, and remaining 3/4 cup sugar to large bowl with zest, whisking until combined and no sugar clumps remain. Whisk in buttermilk, eggs, juice, applesauce (oil), and vanilla just until combined. Spread batter evenly over satsumas in pan.

Bake until toothpick inserted in the center comes out clean and cake starts to pull away from sides of pan, 38-42 minutes. Cool in pan on a wire rack for 10 minutes. Run a knife around edge of cake to loosen; invert onto a serving plate. Serve warm or at room temp. Top slices with whipped cream.