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Tangelo Upside-Down Cake

Tangelo Upside-Down Cake
Total Time:
1 hour, 15 minutes
Active Time:
15 minutes


4 medium tangelos, thinly sliced and zested
3/4 cup unsalted butter, softened and divided
1 1/2 cups sugar, divided
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk


  1. Preheat oven to 350°F. Slice three tangelos 1/4-inch-thick; zest remaining tangelo (2 teaspoons). Melt 1/4 cup butter, then pour into a 9-inch round cake pan; sprinkle 1/2 cup sugar evenly on top of butter. Arrange tangelos over sugar, overlapping slices (shingle) to cover the bottom entirely.
  2. Beat remaining 1 cup each butter and sugar in large bowl with electric mixer on medium. Add one egg at a time, until fully incorporated, scraping down sides of bowl each time. Combine flour, baking powder, and salt. Reduce speed to low; add flour mixture, then milk. Fold zest in gently.
  3. Pour batter into pan and spread evenly over tangelos. Bake 45–50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes to cool. Run a small spatula or knife between edge of cake and pan, then invert onto serving plate, by placing a flat plate on top and flip the pan. Serve warm or chilled.

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Nutritional Information

CALORIES (per 1/8 recipe) 430kcal; FAT 19.00g; SAT FAT 11.00g; TRANS FAT 0.50g; CHOL 95mg; SODIUM 95mg; CARB 61g; FIBER 1.00g; SUGARS 42g; PROTEIN 5g; CALC 10%; VIT A 0%; VIT C 0%; IRON 6%

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