Mixed Seed Upside-Down Cake Recipe
Edible seeds including fennel, poppy, sunflower, and pumpkin lend a crunchy topping to this orange-scented olive oil upside-down cake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cake pan
- Parchment paper
- Oven
- Pot
- Stove
- Spatula
- Mixing bowl
- Whisk
- Offset spatula
- Chef's knife
- Cooling rack
- Measuring cup
- Measuring spoon
- Pastry brush
Ingredients
- 3 Tbsp. unsalted butter, plus more for greasing
- ½ cup dark brown sugar
- 1 Tbsp. fresh orange juice
- 1 tsp. finely grated orange zest
- ¼ tsp. kosher salt
- 3 Tbsp. pumpkin seeds, hulled
- 3 Tbsp. sunflower seeds, hulled
- 1 Tbsp. poppy seeds
- 2 tsp. fennel seeds
- 1½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 1⅓ cups sugar
- 1 cup plain whole-milk yogurt
- 2 Tbsp. fresh orange juice
- ½ tsp. vanilla extract
- 3 extra-large eggs
- ½ cup extra-virgin olive oil
- 3 Tbsp. poppy seeds
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