Tangerine Upside-Down Cake: the delicious dessert recipe you’ll love

Total time: 50 Min
Difficulty: Low
Serves: 8 people
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By Cookist

We love fruit-based desserts like this tangerine upside-down cake. It’s perfect for warmer seasons where you still want cake, but don’t want something that is heavy and will weigh you down. This cake is sweet, zesty, and very refreshing. The cake crumb is moist, while the tangerines on top become beautifully caramelized.

To make this tangerine upside-down cake, you’ll need ingredients like flour, sugar, vegetable oil, apple cider vinegar, and of course, tangerines. Did we mention this cake is dairy-free too? Simply use almond milk instead of dairy. Finish off with melted marmalade, and you have a sweet, tender cake that will leave you wanting more.

How To Make Tangerine Upside-Down Cake

Start by prepping the tangerines. First peel them, then slice them crosswise, in slices of about ½ inches.Grease the baking tin with butter and sprinkle with granulated sugar. Place the tangerine slice in the bottom of the baking tin. Use small offcuts to fill the empty spots, making sure that the whole surface is covered.

Whisk the wet ingredients together. In another bowl, mix the dry ingredients. Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter gently over the sliced tangerines, and bake until golden and cooked through. Remove the cake from the baking tin, and cover with hot, melted marmalade. Finish off with fresh mint leaves and enjoy!



If you don’t mind dairy, feel free to use any other milk in this recipe.

Use a gluten-free flour blend to make this cake gluten-free.

Test the tangerine cake for doneness by sticking a skewer or toothpick through the center. The skewer shouldn’t be completely clean, then the cake is overbaked. There should not be any wet batter on the stick, but a few moist crumbs are okay.

Instead of marmalade, you can also top the cake with an orange glaze. Whisk together 2 cups of confectioners’ sugar, 2 tbsp butter, 4 tsp orange juice, and ½ tsp orange zest. Drizzle and spread over the cooled pound cake.

The glaze icing will last about a week in an airtight container in the fridge or for several months in the freezer. Thaw it in the refrigerator overnight before using it.

How To Store Tangerine Upside-Down Cake

Wrap the cake with plastic wrap (or place it in an airtight container) and store it at room temperature for up to one day, or in the fridge for up to 4 days.

6 to 8
Almond milk
1 cup
Apple cider vinegar
1 tbsp
Vanilla Extract
1 tsp
Vegetable Oil
1/3 cup
Plain flour
1 2/3 cup
Granulated sugar
1 cup
marmalade, melted


Peel the tangerines.

Cut the tangerines into slices.

Grease the baking tins with butter and sprinkle with granulated sugar. Place the tangerine slices in the bottom of the baking tray.

Mix milk, vinegar, vanilla, and oil.

Combine flour, sugar, salt, and baking powder in a mixing bowl.

Pour the wet ingredients into the dry ingredients and mix until well combined.

Pour the batter over the tangerines and bake for 25-30 minutes at 360°F/180°C.

Flip the cake over and coat it with melted marmalade. Decorate with fresh mint leaves.


Leave the cake to cool for 10 minutes in the baking tin before removing it.

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