Winter Citrus Upside-Down Cake

Name: Winter Citrus Upside-Down Cake
Yield: Makes 6-8 servings
Ingredients: 1 blood orange, peeled and cut into rounds ¼ inch (6 mm) thick; 1 tablespoon fresh navel orange juice; 1¼ teaspoons baking powder; 2 tablespoons sugar; 1 small grapefruit, peeled and cut into rounds ¼ inch (6 mm) thick; 1 navel orange, peeled and cut into rounds ¼ inch (6 mm) thick; 11 tablespoons (5½ oz/155 g) unsalted butter, at room temperature; 1 tablespoon finely grated navel orange zest; 3 large eggs, beaten; ⅔ cup (3 oz/80 g) all-purpose flour; 2 teaspoons pure vanilla extract; ⅔ cup (5½ oz/155 g) labneh; 8 kumquats, cut into rounds ½ inch (12 mm) thick; ¼ cup (2 fl oz/60 ml) water; ½ teaspoon kosher salt; 1 cup (3½ oz/100 g) almond flour; 1 tablespoon heavy cream; 1½ cups (10½ oz/300 g) sugar

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Citrus is at its prime in the winter months, so we love to use all the wonderful varieties in all the wonderful ways—including this upside-down cake, which has an almond flour-based batter and is topped with lightly sweetened labneh, a soft Middle Eastern cheese that we have used in a few savory recipes in this book. The flavor is reminiscent of a Creamsicle, while the presentation is a sophisticated showstopper. We incorporate two varieties of orange, a grapefruit, and kumquats in this sea