Pineapple upside-down cake is a common treat, but the clementines in this version bring a touch of tartness to the table—and a pop of color!
- 1 stick plus 1 teaspoon unsalted butter, room temperature, plus more for brushing
- ⅓ cup granulated sugar, plus more for sprinkling
- 1½ tablespoons honey, preferably lavender
- 2 eggs, room temperature
- 5 clementines
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- Confectioners’ sugar for dusting
- Preheat the oven to 350°F. Brush the cake pan with butter and sprinkle with granulated sugar. In a large bowl, cream the butter with the granulated sugar and honey. Beat in the eggs, one by one.
- Using a fine grater, zest the clementines. Stir the zest into the batter. Squeeze 2 of the clementines and stir the juice into the batter.
- Combine the flour and baking powder together in a medium-sized bowl. Gradually add the flour mixture to the batter until combined, being careful not to overbeat the batter.
- Peel the remaining 3 clementines and cut crosswise into slices just under ½ inch thick. Arrange the clementine slices in the pan and pour in the batter.
- Bake for 25 to 30 minutes. Let the cake cool to room temperature in the pan, then turn out and dust with confectioners’ sugar.
Note: Eggs are more easily incorporated into any batter if they’re at room temperature rather than cold out of the refrigerator.
Excerpted from © Petite Patisserie by Christophe Felder and Camille Lesecq, Rizzoli New York, 2020. Photography © Laurent Fau.