Citrus Upside Down Cake

This sweet and crumbly cake is soaked with bright citrus flavor.

Citrus Upside Down Cake
Makes 1 (10-inch) cake
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  1. 6 tablespoons unsalted butter
  2. 3⁄4 cup firmly packed light brown sugar
  3. 1 grapefruit, peeled and thinly sliced
  4. 1 orange, peeled and thinly sliced
  5. 1⁄2 lemon, thinly sliced
  6. 2 (8.5-ounce) packages corn muffin mix*
  7. 1⁄4 cup granulated sugar
  8. 2 large eggs
  9. 2⁄3 cup whole buttermilk
  10. 1⁄2 teaspoon orange zest
  1. Preheat oven to 350°. In a 10-inch cast-iron skillet, melt butter over medium heat. Remove from heat. Sprinkle brown sugar over melted butter. Arrange citrus slices over brown sugar in skillet. Set aside.
  2. In a large bowl, whisk together corn muffin mix, granulated sugar, eggs, buttermilk, and zest until well combined. Pour batter over citrus slices.
  3. Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pan for
  4. 10 minutes. Carefully invert onto a flat serving plate.
  1. *We used Jiffy brand corn muffin mix.
Taste of the South


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