These Mandarin Upside-Down Cakelets are a delightful twist on the classic upside-down cake, featuring the juicy sweetness of mandarin oranges. The individual cakelets are soft, light, and infused with the tangy citrus flavor, topped with caramelized mandarins that create a beautiful golden glaze. Perfect for serving at brunch, tea time, or as a light dessert, these cakelets are sure to impress with their vibrant citrus flavor and charming presentation.
Ingredients:
For the Mandarin Topping:
2 large mandarin oranges (or tangerines), peeled and sliced into rounds
1/4 cup (50g) granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Cake:
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk or buttermilk
Zest of 1 mandarin orange (optional, for added citrus flavor)
Instructions:
1. Prepare the Mandarin Topping:
Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or individual cakelet pans.
In a small saucepan, melt the butter over medium heat. Add the sugar and cook, stirring frequently, until the mixture begins to bubble and caramelize, about 3-4 minutes.
Add the vanilla extract and stir to combine.
Arrange the mandarin slices in the bottom of the muffin cups, overlapping slightly if necessary. Pour the caramel mixture evenly over the mandarin slices, making sure each slice is covered. Set aside to cool slightly while you prepare the cake batter.
