Inverted Clementine Cake

clementine-cake If you really want to surprise your guests and family with your culinary skills then learn how to make Inverted Clementine Cake. Once ready, this upside down cake will appear as if you bought it from a bakery. However, the truth is that it is very simple and you can prepare it at home without any difficultly.

Ingredients for Inverted Clementine Cake

The ingredients required for making inverted clementine cake are one-fourth cup of melted butter, two peeled clementines, one-third cup of fat-free soy flour, two-third cup of all-purpose flour, three-fourth cup of brown sugar, half teaspoon of baking soda, one teaspoon of baking powder, one teaspoon of orange extract, salt, half teaspoon of ground cinnamon, quarter cup of canola oil, half cup of fat-free plain yogurt, and two eggs.

Steps for Making Inverted Clementine Cake

Take a big round cake pan and spray some vegetable oil to coat it evenly. Preheat your oven to a temperature of 350°F. Pour the butter on the bottom of the cake pan and then dust about quarter cup of sugar. Take a fork and spread out the sugar. Now divide the clementines into its different sections. With the help of a small knife, split each section lengthwise to create two thin crescents.

Arrange the sections of clementines evenly in the bottom of the pan in order to make a nice layer. Blend together baking powder, flours, baking soda, salt, and cinnamon with a fork, on waxed paper. Then beat the yogurt, oil, and eggs with a fork in a bowl to get a smooth mixture. Mix the orange extract and half cup of sugar nicely. Add all the dry ingredients and stir well. Now pour the batter in the greased pan very carefully. Let it bake for about half an hour. Wear oven mitts and turn over your cake on a plate. The inverted clementine cake is ready.