Cakes do not need frosting and fancy decorations to be pretty and presentable. Clementine Upside Down Cake is very citrus-y, very easy to make, very rustic, and very gorgeous! A great dessert option for a dinner party!
Preheat oven to 350 degrees. Spray a 10 inch cake pan very well with non-stick cooking spray.
Pour the melted butter in the cake pan, ensuring the butter covers the entire bottom of the pan. Then, evenly sprinkle over the brown sugar.
Lay the sliced clementines on top of the brown sugar in a circular fashion. Try not to over lap the slices. Set aside.
In a large bowl, using a hand-held mixer, lightly beat the eggs, then add the sugar, clementine zest and juice, vegetable oil, vanilla extract, and sour cream. Beat together until well mixed.
Add the flour, baking powder, baking soda, and salt. Beat until the mixture until just incorporated. Do not over mix!
Pour the batter over top the sliced clementines and bake for 40 minutes, or until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and place it on a wire cooling rack. Do not attempt to remove the cake just yet!!! Placing the cake still in the pan on a wire cooling rack allows for air to circulate under the pan and help to cool the caramelized brown sugar and butter mixture. This will ensure the cake comes out easily.
Lay a cake stand on top of the cake. Flip the cake pan over, while holding the cake stand firmly against the top of the cake. Slowly remove the cake pan and allow the cake to fully cool before dusting with confectioner's sugar.
Serve at room temperature, or slightly warm from the oven.
Clementines vary in size, so you may need more or less. Before you get started, wash all of the clementines in cold water, dry well and set aside.
Zest four of the clementines first, and then juice the same four. The remaining four should be sliced about 1/4 inch thick for layering in step 3.