Honey-Orange Upside-Down Cake
You can never have too many dessert recipes, so give Honey-Orange Upside-Down Cake a try. One portion of this dish contains around 5g of protein, 19g of fat, and a total of 442 calories. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of baking powder, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
In a 9- to 10-inch nonstick, ovenproof frying pan (with sloping sides) over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230 (carefully tilt pan so mixture is deep enough to register on thermometer), 2 to 4 minutes. Chill until thickened, about 15 minutes. Slightly overlap orange slices in concentric circles over syrup.
In a large bowl, with a mixer on high speed, beat butter and sugar until smooth.
Add eggs one at a time, beating well after each addition. Beat in orange peel.
In another bowl, mix flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture, just until incorporated. Carefully scrape batter over orange slices in pan and spread level.
Bake in a 350 regular or convection oven until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes for regular, 25 to 30 minutes for convection.
Invert a flat plate over pan. Invert cake onto plate and lift pan off, being careful with hot syrup.
Let cool completely, then cut into wedges.