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Satsuma Orange Spiced Polenta Upside Down Cake with Honeyed Maple Yogurt

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 -8
Author Molly (SpicesinMyDNA)

Ingredients

  • For the cake:
  • 7 T. granulated sugar, divided, plus 1/2 cup granulated sugar
  • 1/4 c. dark brown sugar, loosely packed
  • 3 T. water
  • 8 T. 1 stick unsalted butter, at room temperature
  • 4 satsuma oranges, very thinly sliced
  • 3/4 c. + 3 T. all purpose flour
  • 3 T. polenta or coarse ground yellow cornmeal
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1 1/2 tsp. vanilla
  • 2 large eggs, separated
  • 6 T. whole milk
  • For the yogurt:
  • 1/2 c. plain Greek yogurt (I used 2%)
  • 2 T. honey
  • 1 T. maple syrup
  • 1/4 tsp. cinnamon
  • pinch of nutmeg

Instructions

  1. Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch diameter ovenproof skillet (I used cast iron). Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber) about 4-6 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
  2. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet. Whisk flour, polenta, baking powder, salt, cinnamon, allspice, and clove in a medium bowl until combined. In an electric mixer, beat the egg whites with the whisk attachment until soft peaks form, then add 1 tablespoon of the sugar and beat until stiff, about a minute. Put whipped egg whites into a bowl and set aside. Wipe out mixing bowl with a paper towel and put the paddle attachment on the mixer.
  3. Beat remaining 1/2 c. granulated sugar and dark brown sugar, the remaining 6 tablespoons room-temperature butter, and vanilla until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture gradually with milk in 2 additions, beating batter just until incorporated.
  4. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread the batter out gently until even.
  5. Bake cake until top is set and golden, and tester inserted into center comes out clean, about 40-45 minutes. Depending on your oven, I am guessing this can take anywhere from 35-45 minutes. Mine was very golden at 40 minutes.
  6. Cool cake in skillet 10 minutes. Run sharp knife around cake to loosen. Place platter on top of the skillet. Very gently using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. You may need to rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
  7. While cake is baking, make the yogurt. Stir together the yogurt, honey, maple syrup, cinnamon, and nutmeg until smooth. Spoon over cake slices when ready to serve. Enjoy!

Recipe Notes

The cake should keep for a couple days at room temperature, and for a few more days in the fridge. It is best eaten on the same day, however. The yogurt will keep for several days in the fridge.