Description
These Mandarin Upside-Down Cakelets are delightful mini cakes baked in a muffin tin, featuring a caramelized mandarin orange topping and a soft, moist cake base infused with orange zest. Perfect for a sweet treat, these individual cakelets combine the tangy sweetness of mandarins with the rich flavors of butter and brown sugar, offering a unique twist on classic upside-down cakes.
Ingredients
Scale
Topping
- 2 tablespoons unsalted butter (melted)
- 1/3 cup light brown sugar (packed)
- 1 tablespoon honey or corn syrup (optional, helps prevent crystallization)
- 1 can (11 ounces) mandarin oranges (drained well, reserve 2 tablespoons juice)
- 10 to 12 maraschino cherries (optional, patted dry)
Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk (room temperature)
- 2 tablespoons reserved mandarin juice (or orange juice)
- 1 teaspoon finely grated orange zest (optional)
Instructions
- Prepare the muffin pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin pan with butter or baking spray, ensuring the bottoms and sides are well coated to prevent sticking.
- Make the topping: In a small bowl, combine the melted butter, light brown sugar, and honey or corn syrup if using. Spoon about 2 teaspoons of this mixture into the bottom of each muffin cup.
- Arrange fruit: Place mandarin orange segments in a single layer over the syrup in each cup, using about 4 to 5 segments per cakelet. Add a maraschino cherry in the center of each if desired.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, then stir in the vanilla extract and orange zest if using.
- Combine batter: Add the dry ingredients in two parts, alternating with the milk, mixing just until all ingredients are combined without overmixing. Stir in the reserved mandarin juice to add extra citrus flavor.
- Fill the muffin cups: Divide the batter evenly over the fruit in the muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the pan in the oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and invert: Let the cakelets cool in the pan for 5 minutes. Run a thin knife around the edges if needed to loosen them. Place a baking sheet over the muffin pan and carefully invert to release the cakelets, revealing the caramelized mandarin topping. Allow them to cool slightly before serving warm or at room temperature.
Notes
- Ensure mandarins are very well drained to prevent a watery topping.
- If any fruit sticks to the pan during inversion, gently lift it off and place it back on top while the cakes are still warm.
- Best enjoyed the day they are made; however, these cakelets can be kept covered at room temperature for 1 day or refrigerated for up to 3 days.
- Warm briefly before serving to soften the caramel topping.
