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Friday, January 24, 2014

Clementine Upside Down Cakes


Have you ever started baking something and then realized that you didn't actually have half of the ingredients? That was this recipe for me, we had no butter and we only had half of the granulated sugar. The recipe below is adapted to what I was forced to use in my kitchen after finding out that I had no ingredients, overall I think it turned out pretty good. You can check out the original recipe if you don't like a baking challenge.

Recipe adapted from Drizzle and Drip.

Ingredients: 
-1/2 cup Greek yogurt
-1/2 cup granulated sugar
-1/2 cup powdered sugar
-1 cup flour
-2 teaspoons baking powder
-4 large eggs, room temperature
-finely grated zest of 2 small clementines
-about 1/2 - 1 teaspoons of brown sugar for each cake
-15 slices of peeled clementines (1 slice per cake)

Hot Syrup
-1/2 cup of orange juice
-1/2 cup powdered sugar

Sprinkle 1/2-1 full teaspoon of brown sugar into each cup of a greased muffin tin.
This will make 15 cakes.
Place a clementine slice in each muffin cup.

Using an ice cream scoop, fill the prepared muffin cups 3/4 of the way full of batter. Bake at 350 for 25-30 minutes.

In the bowl of a stand mixer combine the Greek yogurt and sugar. Add the eggs one at a time, making sure that each one is fully combined before adding the other. Mix in the flour and baking powder. Add the clementine zest.

Boil the sugar and orange juice together in a saucepan until thickened.

Remove the cakes from a muffin tin and cool slightly on a cooling rack, pour the syrup over the cakes and serve warm.

Overall I was happy with the results, I thought the cake was a little dense, using butter in place of Greek yogurt should fix that. I thought it had good flavor, the citrus flavors were pretty apparent. I think that they turned out very pretty with the clementine slices on top.

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