Best Grapefruit Upside Down Cake Recipes

GRAPEFRUIT UPSIDE DOWN CAKE

Steps:

• Preheat your oven to 350 degrees.
• Grease a 9 inch baking pan with cooking spray. Wipe away excess with a paper towel.
• Cut the grapefruit in half lengthwise. Carefully remove the grapefruit from the peel by cutting around the inside and between each piece of the grapefruit. Then pop the grapefruit out of the peel with a fork. Set aside.
• In a saucepan, melt the 4 tbsp butter over medium heat. Add the brown sugar and stir until bubbly. Pour the mixture into the prepared cake pan. Place the grapefruit pieces on top of the mixture and then set aside.
• Prepare the cake by whisking together the flour, baking powder, salt, allspice and basil. In another bowl, whisk together the eggs and vanilla extract. In the bowl of a stand mixer, beat the 3/4 C butter on medium speed until fluffy. Gradually add the granulated sugar and beat for 2-3 minutes. Add the egg mixture and beat until combined. Add the flour mixture in 2 batches, alternating with the milk. Beat until smooth.
• Pour the mixture over the grapefruit pieces in the cake pan. Smooth evenly. Bake for 35-40 minutes.
• Remove the cake from the oven and cool on a wire rack for 10 minutes. Once cooled, loosen the cake by running a butter knife around the edge of the pan. Flip the cake over on a plate. Garnish with chopped basil, if desired.

UPSIDE DOWN GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350º
• Zest one of the grapefruits and set the zest aside - you want a good heaping tablespoonful.
• Peel and slice the grapefruits as described in the post.
• Place the first amount of butter [2 tablespoons] in a 9 inch round cake pan, and place in the oven until the butter melts.
• Once the butter is melted, swirl to get an even layer in the pan, and the sprinkle the ⅓ cup of brown sugar over the butter.
• Lay the slices of grapefruit over the butter and sugar - the slices will overlap, which is fine.
• Sprinkle the ⅛ teaspoon of kosher salt evenly over the grapefruit slices. Set aside while you make the batter.
• In a small bowl, whisk together the flour, baking powder, salt and cardamom, set aside
• Cream together the 6 tablespoons of butter and the ¾ cup brown sugar.
• Beat in the eggs, one at a time.
• Beat in the vanilla, ginger and grapefruit zest.
• Beat in the flour, in 3 additions, alternating with the buttermilk: flour, buttermilk, flour, buttermilk, flour. You don't want to overmix, so kind of overlap the additions a little - they don't have to be completely incorporated each time, until the last addition, which I usually finish up with a rubber spatula.
• Spread the batter evenly over the grapefruit slices, taking care not to disturb them.
• Bake for 50 to 55 mins, turning halfway through. The cake should test done in the center with no crumbs sticking to a toothpick, and edges pulled away from the pan slightly.
• Cool for about 5 minutes on a wire rack, and then loosen the edges with a butter knife or offset spatula and invert carefully on a serving plate. Cut into wedges to serve warm with lightly sweetened whipped cream or vanilla ice cream. Refrigerate leftovers.

BLUEBERRY-GRAPEFRUIT UPSIDE-DOWN CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place 1 small piece of butter in each of 24 ungreased muffin cups; place pan in oven until butter is melted. Sprinkle brown sugar evenly over butter. Arrange blueberries on brown sugar.
• Add enough water to grapefruit juice to measure 1 cup. Make cake mix as directed on box, using oil and eggs, substituting grapefruit juice mixture for the water and adding grapefruit peel. Pour batter over blueberries, filling each cup three-fourths full.
• Bake 17 to 22 minutes (20 to 25 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run small knife or metal spatula around side of each cake to loosen.
• Cool on cooling rack 15 minutes; run knife around sides of cakes again. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cakes; remove pan. Cool 30 minutes.
• Serve cakes warm or cool with a dollop of whipped topping and sprinkle of cinnamon. Store covered in refrigerator.

UPSIDE-DOWN CITRUS CAKE

Steps:

• For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
• Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake.
• Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds.
• Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using.
• For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined.
• Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature.