Lemon Upside-Down Cake
Adapted from the Los Angeles Times
From Los Angeles Times test kitchen director Donna Deane. Published March 14, 2007.
From the article: Blingtime for lemons; Let this season's precious fewer fruits sparkle and shine in desserts that make the most of every sweet-tart bit of golden citrus. Susan LaTempa, Donna Deane. Los Angeles Times. Los Angeles, Calif.: Mar 14, 2007. pg. F.3
4 small lemons (about 4 ounces each) - I used Meyer lemons
One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided
3/4 cup packed light brown sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 vanilla bean, split - I used 1 tablespoon of vanilla paste instead
3/4 cup sugar
1/2 cup milk
1. Preheat oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
2. Cut 3 of the lemons into one-eighth inch thick slices. (I ended up using 4 smaller Meyer lemons) Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
3. Heat 4 tablespoons (1/2 stick) of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. (I used 1 Tablespoon of vanilla paste). Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife. (It is difficult to cut so make sure your knife is sharp to get through the rind).
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Recipe & Photo on the Food Librarian blog (January 8, 2010): http://foodlibrarian.blogspot.com/2010/01/los-angeles-times-upside-down-meyer.html