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Clementine Upside Down Cake

Lord Byron's Kitchen
  • 70 minutes
  • Serves 12

INGREDIENTS

1/4 cup

butter, (melted (not hot))

2/3 cup

brown sugar, (lightly packed)

8

clementines

1 3/4 cups

all purpose flour

1 tsp

baking powder

1 tsp

baking soda

1/4 tsp

salt

3

large eggs

2 tbsp

zest from clementines, (see notes)

3/4 cup

sugar

1/4 cup

juice from clementines, (see notes)

1/3 cup

vegetable oil

1/2 tsp

vanilla extract

1 cup

sour cream, (low fat)

1/4 cup

confectioner's sugar, (for garnish (optional))