3732. Colorful: Citrus Upside Down Cake



  • 1¼ c sugar, divided
  • ¼ c water
  • 2 oranges, peeled & cut into ½-inch slices (preferably a mix of blood and regular oranges)*
  • 1 grapefruit, peeled & cut into ½-inch slices*
  • 1 c all-purpose flour*
  • 1 c almond flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 c yogurt
  • 2 Tbsp orange zest
  • 1 Tbsp grapefruit zest
  • ¼ c neutral oil, such as canola or avocado*



  1. Preheat oven to 350°. Line a 9-inch cake pan with parchment paper and brush all sides and bottom well with oil. Brush the paper too.
  2. Place ¼ c sugar and water in a small saucepan. Bring to a simmer, and cook, swirling occasionally, until thickened, about 6-8 minutes. Pour syrup over bottom of pan.
  3. Arrange orange slices over syrup in pan. Cut into segments to fill in any gaps.
  4. Add dry ingredients (including remaining 1 c sugar) to a large bowl and whisk to combine.
  5. Make a well in the center of dry ingredients, then add eggs and whisk to combine. Whisk in yogurt, citrus zest and oil until batter is smooth.
  6. Pour batter over citrus slices and spread to evenly coat.
  7. Bake cake until golden brown and a tester comes out clean when inserted in the center, about 40-50 minutes.
  8. Let cool completely in pan, then invert onto a serving plate.

Recipe Notes and Variations

The grapefruit adds a bitter contrast to the sweet oranges, but if you prefer you can use another large orange in its place. Zest your oranges and grapefruit before peeling and slicing. Use a serrated knife to cut off the peels for easier slicing, ensuring your slices will stay intact. If you’d like to brown the top of the cake a little more, toast with a blowtorch or broil it briefly before serving.


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Hello! My name is Liz—welcome to my quest of collecting one million photos to document my journey through this vast, beautiful, diverse, and complex world that we live in.

I spent my childhood moving around small towns in the Midwest. After completing high school in Minnesota, I relocated to St. Louis, Missouri to attend college. I spent the second semester of my sophomore year in Haifa, Israel which solidified my love of travel my passion for new cultures.

After college, I took a job teaching English at a private school in Anyang, South Korea. After two and a half years of living and working in Asia, I decided it was time to come home to the United States and lay down some roots.

I had the opportunity to move to Seattle and fell in love with the mountains, the ocean, the food, and my husband, Tom. My life in the Pacific Northwest has allowed me to pursue my many passions including my rescue dog, Rico, photography, hiking, scuba diving, cooking, gummy candy, sugar cookies, coffee, tea, running, art in all forms, and travel.

It is my hope that this project encourages at least one person to live life to the fullest and to see the beauty in both the big and small things that this world as to offer.



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