clementine-upside-down-cake-2 My love affair with Plated.com continues, and today I want to share with you one of the very first dessert recipes I tried.  I’m not much of a baker, but this cake was a cinch to prepare and came out super-moist and delicious! This recipe makes just two servings (which is perfect for Eric and me), but I can’t wait to whip up a larger batch the next time I have company over. INGREDIENTS

  • 1 clementine
  • 5 tbs butter, divided
  • 1 tbs light brown sugar
  • 1½ tbs granulated sugar
  • ¼ tsp vanilla extract
  • ⅓ cup flour
  • 1 egg
  • 2 small aluminum tins
  1. Preheat oven to 375.
  2. Peel clementine, and cut in half.
  3. Melt 1 TBS butter and brown sugar in a small pan over medium-high heat.
  4. Divide butter/sugar mixture between two ramekins and place clementines cut-side down on top.
  5. Melt remaining butter and add to a small bowl with half of 1 beaten egg, granulated sugar, and vanilla extract. Stir to combine.
  6. Add in flour, and stir just until incorporated.
  7. Pour batter over clementines, place ramekins on a baking sheet and bake until cakes are set, about 20 minutes.
  8. Remove cakes from oven and allow to cool for 2 minutes. Carefully remove cakes from ramekins and serve clementine side up.

Be sure to check out my full review of Plated here, and sign up for 4 free meals of your own here.