Clementine Upside-Down Cake

Oh my darling, clementine cake is so good! My mommy friends and I meet for our MOPS@ breakfast meeting and each week we bring different recipes to the table... Here is one of our good finds from Susie at Food Blogga. While we eat we share tips on how we can be a better mom!

Clementine Cake

From: Food Blogga

1/2 cup butter (8 tablespoons)

1 cup brown sugar

2-3 clementines, peeled, with white pith removed, and sliced crosswise

1 cup flour, sifted

1 teaspoon baking powder

1/8 teaspoon salt

3 eggs, separated

1 cup granulated sugar

5 tablespoons fresh clementine or orange juice

2 teaspoons clementine or orange zest

1 1/2 teaspoons pure vanilla extract

Place a rack in the center of the oven, and preheat to 350 degrees F - 180°C.

1) Place butter in a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add the clementine slices, fitting them close together.

2) In a medium bowl, combine sifted flour, baking powder and salt, and stir. Using a hand mixer, beat egg whites at high speed until fluffy. Set aside. In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add juice, zest, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

3) Bake for 40-45 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.