Winter citrus cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
A winter citrus upside down cake.
  • 2 sticks + 3 tablespoons butter, at room temperature
  • 0.5 cup brown sugar
  • 2 teaspoons lemon juice
  • 2 oranges, peeled, cleaned, sliced into rounds or supremed
  • 2 tablespoons fresh orange zest
  • 1 cup cornmeal
  • 0.5 cup AP flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons kosher salt
  • 1 cup sugar
  • 4 eggs, at room temperature
  • 0.3 cup kefir or buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean powder (optional)
  1. Preheat oven to 350F. Use a deep 9 inch pan or a cast iron pan. On the stovetop, melt 3 tablespoons butter with brown sugar and lemon juice, stirring with a wooden spoon until lightly caramelized. Take off of heat.
  2. Arrange orange slices on top of the caramel mixture and set pan aside.
  3. In a separate bowl, whisk together orange zest, cornmeal, flour, baking powder, and salt.
  4. In the bowl of a stand mixer (or use a hand mixer!), cream together butter and sugar. Gradually add in the eggs, then the kefir and vanilla extract and vanilla powder, if using.
  5. Slowly add in the flour mixture into the dough. Do not over mix!
  6. Pour batter into the pan over the oranges and smooth out the top. Bake for about 40-45 minutes until a toothpick inserted into the middle of the cake comes out clean.
  7. Let cake cool out of the oven for 15-20 minutes before carefully running a knife along the edges of the cake and inverting it onto a platter.
Recipe by Saffron and Honey at