Ingredients
Scale
- 1/4 cup melted unsalted butter
- 2/3 cup light brown sugar
- 4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag)
- 1-¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons clementine zest, from about 4 clementines
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed clementine juice
- 1/3 cup grapeseed oil
- 1/3 cup unsweetened apple sauce
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350℉ (or 180℃).
- Spray your 9" cake pan with a non-stick cooking spray. Pour in the melted butter and sprinkle with light brown sugar.
- Arrange the sliced clementines on top of the sugar.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl, rub the granulated sugar with the clementine zest.
- In a large mixing bowl, whisk the eggs and then add the zesty sugar, clementine juice, oil, applesauce, and vanilla. Mix well.
- Alternate adding the flour mixture and buttermilk, starting and finishing with the flour mixture. Mix until just combined and pour the batter over the sliced clementines.
- Tap the pan on the counter to release trapped air and bake for 40 to 50 minutes until a cake tester comes out clean.
- Allow the cake to cool for 10 minutes, then invert it onto a cake plate.
- Dust with powdered sugar and serve with whipped cream.
Notes
For best results, ensure all ingredients are at room temperature.
Cover with foil if the cake browns too quickly during baking.
Store leftover cake wrapped in plastic for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.