Happy Valentine's Day my loves! I hope you are celebrating a little bit of love today, whether that's with a fancy dinner date, a pizza night at home on the sofa, or just a glass of nice wine and the bathtub. Valentine's Day is a day to treat yourself and the ones around you that you love. So do it up!
In other exciting news, today I'm sharing the recipe for the Citrus Upside Down Cake I made for our Galentine's Day Brunch! It's a stunning cake with a bright citrus flavor and I think you'll be impressed how easy it is!
Citrus Upside Down Cake
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoon orange juice
1 tablespoon orange zest
1 cup sugar
2 large eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
3/4 cup greek yogurt or sour cream
1 blood orange
1 small grapefruit
1 navel orange
1/3 cup sugar
3 tablespoons water
Preheat oven to 350 degrees. Prep a 9 inch cake pan** with butter and line the bottom with parchment paper.
With the skin still on, slice the grapefruit, orange, and blood orange 1/2 inch thick. Using a paring knife, remove the skin from each citrus slice. You don't have to remove all the pith, but instead cut through the center of the pith and remove half of it. Microwave the 1/3 cup sugar and 3 tablespoons water together until the sugar dissolves, about a minute. Pour half of this mixture into the bottom of the prepared cake pan, arrange citrus fruits in a tight layer, and top with rest of sugar water. Set aside.
In the bowl of an electric mixer, press orange zest into sugar with a spoon until it's clumpy and fragrant. Add butter and beat until light and fluffy, about 5 minutes. Scrape down the bowl and add in eggs, one at a time. In a separate bowl, whisk together flour, baking powder, and salt until combined. Add half of the dry ingredients into the mixer and combine. Add greek yogurt, vanilla extract, and orange juice and mix. Add the rest of the dry ingredients and mix until just combined.
Pour batter over the prepared citrus slices and spread evenly to the edges of the pan. Bake for 35-45 minutes, until golden and a toothpick inserted comes out clean or with a few crumbs. Allow to cool completely before turning out onto a serving platter.
**I baked this cake in an 8 inch cake pan because I couldn't find my 9 inch one. If you only have an 8 inch pan, you'll have a little extra batter. Do not fill cake pan above 3/4 full or cake will not bake properly.
All photography in this post created by Kate McCann Photography.