How far in advance can I make this Spiced Mandarin Upside Down Cake?

You can make Spiced Mandarin Upside Down Cake up to 2 days in advance . After baking and cooling, wrap the cake tightly in plastic wrap and store it in the refrigerator. Before serving, let it come to room temperature or warm it slightly in the oven to revive the sticky topping and tender texture.

Can I use canned mandarins or other fruits?

Fresh mandarins are preferred for their bright flavor and texture, but canned mandarins (drained well) can work in a pinch. You can also experiment with other citrus fruits like blood oranges or cara caras , or even stone fruits like plums or peaches in warmer months — just ensure they’re sliced evenly and not too juicy.

What’s the best way to brown butter without burning it?

To brown butter for this Spiced Mandarin Upside Down Cake , melt it slowly over medium heat in a light-colored pan. Stir or swirl often. Watch for the butter to foam and then see golden brown specks forming at the bottom. It should smell nutty and fragrant. Remove immediately from heat once it reaches this stage to avoid burning.

Spiced Mandarin Upside Down Cake – Best Winter Citrus Treat

Name: Spiced Mandarin Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, browned; 2 tsp vanilla extract; 2 cups (240 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 1 cup (200 g) brown sugar, divided; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp kosher salt; 1 tsp ground cardamom; 2 tbsp freshly grated ginger; 3 mandarins, zested, peeled, and segmented; 1/2 cup (113 g) buttermilk; 1/2 cup (113 g) whole milk yogurt or sour cream; 2 eggs; 2 tbsp honey

Description

Spiced Mandarin Upside Down Cake is a moist, spiced winter dessert that features caramelized mandarin segments layered over a rich, buttery cake batter infused with fresh ginger, cardamom, and browned butter. It’s the perfect balance of sweet, tart, and aromatic—ideal for holiday gatherings or cozy winter baking.

Ingredients

Scale

1/2 cup (113 g) unsalted butter, browned
2 tsp vanilla extract
2 cups (240 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 cup (200 g) brown sugar, divided
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 tsp ground cardamom
2 tbsp freshly grated ginger
3 mandarins, zested, peeled, and segmented
1/2 cup (113 g) buttermilk
1/2 cup (113 g) whole milk yogurt or sour cream
2 eggs
2 tbsp honey

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Instructions

Line a 9” springform pan with parchment paper and preheat oven to 350°F (175°C).
Sprinkle 1/2 cup of the brown sugar evenly in the bottom of the pan and drizzle with 2 tablespoons of honey.
Arrange the segmented mandarins in a single layer on top of the sugar and honey mixture. Set aside.
Brown the butter in a small saucepan over medium heat for 6–7 minutes until it foams and turns nutty brown. Remove from heat and let it cool slightly.
In a large bowl, whisk together flour, granulated sugar, the remaining 1/2 cup of brown sugar, baking powder, baking soda, salt, cardamom, grated ginger, and mandarin zest.
In another bowl or large measuring cup, whisk eggs, buttermilk, yogurt, and vanilla extract until smooth.
Add the wet ingredients to the dry mixture and whisk until just combined.
Stir in the cooled browned butter and whisk until the batter is smooth and fully emulsified.
Pour the batter over the mandarin layer in the pan and smooth the top.
Bake for 35–45 minutes, or until a cake tester or knife inserted in the center comes out clean.
Let the cake cool slightly in the pan, then invert onto a serving plate while still warm.
Optional: Sprinkle sugar over the top and torch it to create a brûléed finish before serving.

Notes

This cake can be made up to 2 days ahead and stored tightly wrapped in the fridge.
Reheat slightly before serving to re-soften the sticky mandarin topping.
Use fresh mandarins for best results, but canned (drained) can be substituted if needed.
You can swap cardamom for cinnamon or nutmeg in a pinch.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320
Sugar: 29g
Sodium: 210mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg