Winter is indeed prime time for citrus fruits. Exploring the vast world of citrus is the easiest way to add a little brightness to these cold months. From juicy oranges and tangy grapefruits to sweet mandarins and tart lemons, it’s a delicious season. Citrus fruits are not only refreshing but also packed with vitamin C, which is perfect for keeping your immune system strong during the colder months.

Do you have a favorite citrus fruit or a special recipe you like to make with them? Cooking with citrus can bring a burst of flavor and brightness to your dishes. Remember, Lake Tahoe Markets is your source for the freshest citrus available to the Tahoe Basin!

Citrus Upside-Down Cake



An easy upside-down winter citrus cake that will brighten any holiday celebration!
 

2 blood oranges

2 mandarins

1 navel orange

1 ruby red grapefruit

2 lemons

1 cara cara orange

¼ cup sugar (for the bottom of the pan)

¼ cup butter, melted (for the bottom of the pan)
 


For the cake batter:

1/3 cup granulated sugar

1/3 cup brown sugar

½ cup butter, room temperature

3 Tbsp. freshly squeezed citrus juice

1 Tbsp. citrus zest

1 Tbsp. vanilla extract

1½ cups plus 1 Tbsp. flour

½ tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda
½ tsp. salt

2/3 cup plain yogurt



Preheat oven to 350 degrees F. Line a 10-inch tart pan (with a removable bottom) with parchment paper.  Spray with non-stick spray. 

With the skin still on, slice citrus into 1/2-inch thick slices. Use a paring knife to carefully remove the rind from the citrus slices, cutting off the outer ring and keeping the citrus slices intact. Slice the kumquats into thin slices, remove the seeds, but keep the rind on. 
 


Mix 1/4 cup of sugar with 1/4 cup melted butter and spread half of the mixture on the bottom of the prepared pan.

Next, line the bottom of the pan with the citrus fruit slices, arranging them decoratively. Once arranged, pour the remaining sugar and butter mixture over the citrus. Set aside.


In a large mixing bowl, beat the 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 cup butter together until light and fluffy. Add the eggs, egg white, citrus juice, citrus zest, and vanilla extract and mix until combined.
 


In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the yogurt into the wet ingredients until everything is combined.
The mixture will be thick.
Pour the batter over the prepared citrus slices, spreading it evenly to the edges.
 


Bake for 35 minutes until golden brown and a skewer comes out clean when poked into the center of the cake. Allow to cool completely before inverting onto a serving plate.  

Serve and enjoy!

All citrus is available through Lake Tahoe Markets www.LakeTahoeMarkets.com

— Contributed by Jill Rozier, Lake Tahoe Markets
www.LakeTahoeMarkets.com