Description
These Mandarin Upside-Down Cakelets are delightful individual citrus cakes featuring sweet mandarin orange segments layered on a buttery brown sugar base and topped with a moist, fluffy cake batter. Perfectly portioned in a muffin tin, these mini cakes combine caramelized fruit with tender crumb for a deliciously elegant dessert or snack.
Ingredients
Scale
Fruit Layer
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 2 (11-ounce) cans mandarin orange segments, drained and patted dry
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin to prevent sticking during baking.
- Make Fruit Base: Spoon about 1 teaspoon of melted butter into the bottom of each muffin cup, then evenly sprinkle about 2 teaspoons of light brown sugar over the butter. Arrange mandarin orange segments in a single layer on top of the brown sugar in each cup to create the caramelized fruit base.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 2-3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed butter mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined, taking care not to overmix for tender cakelets.
- Fill Muffin Cups: Spoon the batter evenly over the mandarin segments in each muffin cup, filling them about three-quarters full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cakelets to cool in the pan for 5 minutes. While still warm, carefully invert the muffin tin onto a serving platter so the mandarin layer is on top, revealing the caramelized fruit decoration.
Notes
- Invert the cakelets while they are still warm to prevent the mandarin segments from sticking to the muffin tin.
- Fresh mandarin oranges can be used when in season; however, canned mandarins provide consistent sweetness and moisture for reliable results.
