Citrus Upside Down Cake

Ingredients

Caramel Sauce

• 3 tbsp unsalted butter
• 1/4 cup brown sugar
• 8-10 mandarinquats, sliced with rind into 1/4-inch pieces

Cake

• 12 tablespoons (1½ sticks) unsalted butter, room temperature
• ¾ cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs
• 2 teaspoon vanilla

Directions

1. Preheat oven to 350°F
2. To make the caramel sauce melt and slightly brown 3 Tbs butter in a small skillet over low heat. Add brown sugar and stir gently until the sugar has melted. Turn off heat.
3. In a bowl combine the flour, baking powder, and salt in a bowl.
4. In a mixer, slowly cream butter and sugar until light and fluffy.
5. Add vanilla and eggs one at a time to the mixer. Beat until well combined.
6. Add the flour mixture and beat on low speed until just combined. About 1 minute.
7. In a 9 inch circular cake pan arrange sliced mandarinquats, crowding the pan as much as possible. Top with caramel sauce then with cake batter.
8. Bake for 30-40 minutes. The top of the cake should be golden brown and a toothpick inserted in the center comes out clean.
9. Remove cake from the oven on and place on a cooling rack for a few minutes to cool slightly.
10. While the cake is still hot carefully flip the cake over onto a serving plate.
11. Serve at room temperature or slightly warm.