Citrus upside down cake.
This is my mom's pineapple upside down cake,
but reinvented to use all of my citrus that I have
in my backyard that I absolutely love.
So right now what I'm doing is I'm peeling a blood orange
that is from my tree and I've got some grapefruit
and some regular orange as well.
So what I'm doing now is I'm just giving this guy a slice
because these are gonna be the top
of our pineapple upside down cake, or I'm sorry,
our citrus upside down cake.
I still call it.
So I've got these guys.
I'm gonna put it 'em over here.
So we're thinking about what the top of the cake
is gonna be, the top of the cake is the bottom.
So we got some parchment in here and we have some butter.
Be really, just a lot of butter in there,
cause that's gonna seep into the cake.
So in this pan, we're gonna put a little bit of sugar
and butter and that goes on the bottom of the pan.
And that is gonna turn into this.
Yes, that's the glaze, yes.
That's the glaze.
So we're gonna make sure that that
is all around the edges.
And while this goes off to the edges,
you can put just place all of your citrus in there,
oh it's cooking, 'cause I have it nice and hot.
So the citrus goes in here.
You want to maybe cool the sugar down
before you put the citrus in
and make it a pretty pattern.
Do what you want.
Just get them all nice and tight together.
I'm gonna put this off to the side now,
because what we want to do is get our cake batter together.
So I've got some butter and sugar that has been creamed
over here.
So while you're creaming your butter and sugar,
get your flour and to your flour,
you're going to add some salt and some baking soda
and baking powder, that goes in,
and then you want to mix it all together as you know,
so there's no clumps anywhere.
So that's ready to go.
Now that this is ready to go,
you're gonna finish with our wet ingredients.
So I've incorporated the first egg,
I'm gonna incorporate the second egg.
I forgot one last point about the top of the citrus.
This is way I actually cook at home as well.
You can take a little bit of orange liqueur
and pour that right over.
Oh wow, some Grand Marnier, triple sec, right.
Right.
So once the eggs have been incorporated into this
and you always have to scrape down scrape, scrape, scrape.
Okay.
I'm going to add in some vanilla.
Vanilla and all that zest we zested.
Ah, the zest, yay!
Okay, so now we, that we have all of our wet ingredients
are done except for one more, we've got some buttermilk.
But before we put the buttermilk in,
we want to start doing the dry wet, dry, wet.
Right, right, right.
Okay.
So I'm gonna get some of,
we're gonna get this mixed in
until it's just incorporated.
Then we're gonna add half of our buttermilk
and then that goes in.
Buttermilk is actually skimmed milk
that is cultured.
And that's how it thickens and it's actually
just a magic ingredient for so many things.
And I think a completely underused ingredient.
Don't you think that Val?
I agree totally.
Whoops.
So you're supposed to start with flour and end with flour.
I didn't.
(Rachael laughs)
I'm sure, I'm sure it's not gonna be a big mistake.
Okay.
So now that the batter is done,
we're gonna put it in on top of our citrus.
So you can see how the batter is nice and thick
'cause it makes a really beautiful dense cake
that's nice and moist.
The more moist it is, the better it is.
That's right.
This is a heavy cake, so don't be...
It's gonna rise a little bit
'cause we've got some baking soda and baking powder
in there.
So once it comes out of the oven,
I want you to let it rest for at least 15 minutes,
a little bit longer, if you can.
And then the reason we have that parchment paper is there
in there because remember how sticky it was on the top.
Yep.
Well, that's gonna help it come out and you can also
put a knife through the edges and that'll help it come out.
Oh you show off, look how gorgeous that is.
Look at this.
Isn't that beautiful?
Perfection.