Clementine Upside Down Cake

Clementine (Mandarin Orange) Upside Down Cake Gluten Free

 A friend wants this recipe and I will share here.
First begin with a gluten free cake flour mix.  Save left-over cake flour for the next cake.

Cake Flour

1 cup brown rice flour (you can use white but I prefer brown always)
1 cup pure potato starch flour
1 cup tapioca starch flour
1 tbsp. pure potato flour  (DO NOT USE potato starch YOU MUST use potato flour-helps with                                                                                                      keeping cake moist)

Mix well!

Clementine Upside Down Cake

1/2 cup packed brown sugar
1/4 cup  honey
1 cup salted butter, softened and divided
4 mandarin oranges, thinly sliced, about 1/4 inch thick
1 1/3 cups white sugar
1 tbsp. orange zest
1 tsp. vanillla extract
1 3/4 cup gluten free cake flour blend-above
1/2 tsp. xanthan gum
1/4 cup cornmeal
1 tsp. baking powder
1 tsp salt
1/2 tsp. baking soda
2/3 cup buttermilk
3 large eggs

Preheat oven to 350 degrees.  Lightly grease the inside of a 9″ springform pan. Snugly line pan with a 12″ circle of heavy duty aluminum foil, pressing all pleats flat.  Lightly grease foil keeping pleats flat.
Bring brown sugar, honey, and 1/4 cup butter to a boil over medium heat, stirring constantly. Remove from heat and spread evenly in the pan.

Remove seeds from the orange slices.  Arrange in a single layer over the sugar mixture.

Beat remaining 3/4 cup softened butter with mixer at medium speed until creamy, gradually add sugar and beat until light and fluffy, about 3 minutes.  Stir in zest, and vanilla.

Whisk together cake flour, cornmeal, baking powder, salt and baking soda in a small bowl.

Whisk together buttermilk and eggs in a small bowl.

Add flour mixture to the sugar mixture alternating with buttermilk mixture.  Beat just until blended after each addition.

Spread batter evenly over the oranges.

Bake in a pre-heated oven until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes, BUT after one hour, please check for doneness, if more baking time is needed, cover the cake top with aluminum foil to keep it from getting too brown.

Cool on wire rack for 15 minutes.  Transfer springform pan to a prepared cake circle or serving dish. (I place the cake circle on top and loosen the pan, so it’s right in place when I flip it) You probably want to do this over a cookie sheet to catch any drips just in case.  You will work out a way that works for you.  Gently remove foil.   Cool 1 hour and enjoy.


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