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Mini Mandarin Upside-Down Cakes

A delightful dessert of moist cake topped with caramelized mandarin slices, perfect for impressing guests and satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Topping
  • ¼ cup Unsalted butter, softened
  • ⅓ cup Brown sugar
  • 3 to 4 pieces Fresh mandarins, peeled and sliced
For the Cake Batter
  • 1 cup All-purpose flour
  • ⅓ cup Granulated sugar
  • 1 teaspoon Baking powder
  • a pinch Salt
  • ½ cup Milk
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or individual cake pans.
  2. In a small bowl, combine the softened butter and brown sugar. Mix until well combined, then evenly distribute this mixture into the bottom of each muffin cup.
  3. Arrange one slice of mandarin (or two, depending on size) over the brown sugar mixture in each muffin cup.
Batter Preparation
  1. In a larger bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. In a separate bowl, combine the milk, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients, mixing until just combined.
  3. Spoon the batter over the mandarin slices in each muffin cup until they are about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cakes spring back when lightly pressed.
  2. Allow the cakes to cool for about 5 minutes before gently inverting them onto a serving platter.

Notes

For added flavor, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.