How to Make Upside-Down Citrus Cake | Valerie's Home Cooking

This beautiful, summery cake is made with grapefruit, orange AND blood orange! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HMlZu1 Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Upside-Down Citrus Cake RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 50 min (includes cooling time) Active: 35 min Yield: 4 servings Ingredients Topping: 4 tablespoons unsalted butter, plus more for the pan 1 small to medium grapefruit 1 navel orange 1 Cara Cara or blood orange 1/2 cup granulated sugar 1/4 cup light brown sugar 1 tablespoon orange liqueur, optional Cake: 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (8 tablespoons) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Directions For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper. Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake. Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds. Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using. For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined. Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ValeriesHomeCooking #ValerieBertinelli #FoodNetwork #UpsideDownCitrusCake How to Make Upside-Down Citrus Cake | Valerie's Home Cooking | Food Network https://youtu.be/6jOPjZJYSp4