Upside Down Citrus-Honey Cakes

My favorite way to spend wintry weekend mornings is baking. There’s nothing better than a toasty kitchen, and an oven oozing with warm, citrusy aromas. It doesn’t matter how frosty it is outside, the windows mist over, and my tiny apartment transforms into a cozy cocoon. For this recipe I combined seasonal citrus slices and a blend of whole spelt flour and corn meal, interlaced with velvety olive oil. In just a few simple steps — and no mixer needed — you can make luscious cakes, infused with warm spices, zesty orange peel and naturally sweetened with a touch of honey. These beauties are lovely served as a crowd-pleasing dessert, and leftovers are perfect as an on-the-go weekday breakfast (if there are any left). Whip out your whisk, and bake a batch of Upside Down Citrus-Honey Cakes for your next weekend baking project!

Upside Down Citrus-Honey Cakes 

Makes 12 cakes

1 cup whole spelt flour
1 cup corn meal
2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg
1/2 cup buttermilk

1/2 cup honey

1/4 cup olive oil

zest from one orange
2 tablespoons freshly squeezed orange juice
brown sugar to line the muffin cups (about 1 teaspoon per cup)

12 blood orange slices, with peel in tact (or kumquats, clementines, meyer lemons)

Preheat oven to 350 degrees. Lightly grease muffin cups. Sprinkle about 1 teaspoon of brown sugar into each muffin cup and line each cup with a thin slice of blood orange (or citrus fruit of choice). Set aside.

In a large bowl whisk together the spelt flour, corn meal, baking powder, cinnamon cloves, cardamom, and salt. In a separate bowl whisk together the egg, buttermilk, honey, olive oil, orange juice and zest. Gradually add the egg mixture to the dry-ingredient bowl. Whisk until smooth.

Using a ladle, pour batter into muffin cups. Bake for 25 minutes or until golden brown.

Allow cakes to cool slightly, and remove from muffin trays. Serve citrus side up, with an extra drizzle of honey (optional).

Tags: citrus, cornmeal, honey, spelt

• February 28, 2015
• Baking, Breakfast, Dessert, Homemade
• 14 Comments