Curtis Stone Citrus Upside-Down Cake
Ingredients
6-8 servings:
Nonstick olive oil cooking spray
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup granulated sugar
2 1/2 tsp minced fresh rosemary, divided
2 mandarins, zest finely grated, pith removed, flesh cut into 1/2 -inch rounds
1 lemon, zest finely grated
1 navel orange, zest finely grated, pith removed, flesh cut into 1/2-inch rounds
3 large eggs, room temperature
1/4 cup whole milk, room temperature
3/4 cup extra-virgin olive oil, plus more for drizzling
1 1/2 cups heavy cream
2 tbs powdered sugar, plus more for dusting
Instructions
Step 1
Position a rack in the center of the oven and preheat the oven to 375°F. Spray a 9-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray the paper with nonstick olive oil spray.
Step 2
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a large bowl, combine the granulated sugar and 1 1/2 tsp of the rosemary. Add the mandarin and lemon zest, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and, using an electric mixer, beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in 3/4 cup of the oil. Using a wooden spoon, stir in the flour mixture just until blended. Let the batter rest, covered for about 10 minutes. Scatter the mandarin and orange rounds over the bottom of the prepared cake pan. Spread the batter over the citrus in the pan.
Step 3
Bake for about 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs attached. Cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Place the cake, right side up, onto a cake plate.
Step 4
To make the rosemary whipped cream and serve, in a large bowl, whip the cream, powdered sugar, and remaining rosemary until thick. Dust the cake lightly with powdered sugar. Serve the cake with the rosemary whipped cream and drizzle with extra-virgin olive oil.
