almond-citrus-upside-down-cake-banner

Almond-Citrus Upside Down Cake

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8-10

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

40 to 50 minutes

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

2 sticks plus 3 tablespoons salted butter, at room temperature
2/3 cup light brown sugar (or coconut sugar)
2 teaspoons fresh lemon juice
3 medium-sized tangerines or blood oranges
1 cup almond flour
½ cup all-purpose flour (or GF all-purpose flour)
1 ½ teaspoons baking
½ teaspoon salt
1 cup granulated sugar
3 large eggs
3 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons vanilla

DIRECTIONS

  1. Heat oven to 350 degrees F. Grease a 9-inch round cast iron skillet.
  2. In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and lemon juice; stir until sugar melts, 2-3 minutes. Scrape mixture into bottom of prepared skillet.
  3. Zest one of the tangerines and set zest aside. Slice off the tops and bottoms of the oranges. Place on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the orange. Slice each orange into 1/4-inch-thick slices; removing any seeds. Arrange orange slices on top of brown sugar mixture in a single layer.
  4. In a large bowl, whisk together reserved orange zest, almond flour, flour, baking powder and salt. In a separate bowl with an electric mixer, cream together remaining 2 sticks butter with granulated sugar. Beat in eggs, one at a time, then beat in almond butter, yogurt and vanilla. Gently fold in the dry mixture.
  5. Pour batter into skillet over orange slices. Bake 40 to 50 minutes, or until cake is golden brown and a toothpick comes out clean. Cool in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving. Enjoy!

This Recipe Serves 8-10

INGREDIENTS

2 sticks plus 3 tablespoons salted butter, at room temperature
2/3 cup light brown sugar (or coconut sugar)
2 teaspoons fresh lemon juice
3 medium-sized tangerines or blood oranges
1 cup almond flour
½ cup all-purpose flour (or GF all-purpose flour)
1 ½ teaspoons baking
½ teaspoon salt
1 cup granulated sugar
3 large eggs
3 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons vanilla

DIRECTIONS
  1. Heat oven to 350 degrees F. Grease a 9-inch round cast iron skillet.
  2. In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and lemon juice; stir until sugar melts, 2-3 minutes. Scrape mixture into bottom of prepared skillet.
  3. Zest one of the tangerines and set zest aside. Slice off the tops and bottoms of the oranges. Place on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the orange. Slice each orange into 1/4-inch-thick slices; removing any seeds. Arrange orange slices on top of brown sugar mixture in a single layer.
  4. In a large bowl, whisk together reserved orange zest, almond flour, flour, baking powder and salt. In a separate bowl with an electric mixer, cream together remaining 2 sticks butter with granulated sugar. Beat in eggs, one at a time, then beat in almond butter, yogurt and vanilla. Gently fold in the dry mixture.
  5. Pour batter into skillet over orange slices. Bake 40 to 50 minutes, or until cake is golden brown and a toothpick comes out clean. Cool in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving. Enjoy!

This Recipe Serves 8-10

Great Summer Recipes
Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!

 

Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!