A classic skillet upside-down cake with a twist.
Making a cake upside-down in a skillet was once a necessity before ovens became a common household appliance. But the method has stuck around (albeit with the help of ovens now) thanks to the luscious, fruity-caramel topping. This version forgoes the usual pineapple for a top layer of semi-sweet, thin-skinned Meyer lemons instead. The cake itself is speckled with one of lemons best friends: poppy seeds. It also includes sourdough starter for an extra level of flavor.
When the time comes to turn this upside-down cake into a right-side up cake (aka the flip-out), confidence is key. Once you get past that all thats left is marveling at your glorious creation, and enjoying a delicious slice of cake.
Sourdough Lemon Poppy Seed Upside-Down Cake
Baking a cake in a skillet with fruit on the bottom may seem old-fashioned (and it is) but the results are timeless. Here that method is used with a beloved flavor combination and a bit of sourdough. The smell of this baking will have you enchanted leading up to the climactic moment of turning it out to reveal your masterpiece.
Ingredients
- 170 grams (1 1/2 sticks) unsalted butter room temperature, divided
- 132 grams (2/3 cup) brown sugar
- 160 grams (1 cup plus 2 tbsp) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 198 grams (1 cup) granulated sugar
- 4 Meyer lemons
- 1 tbsp poppy seeds
- 1 large egg plus 3 egg yolks
- 120 grams (1/2 cup) sourdough starter unfed/discard, 100% hydration
Instructions
- Preheat oven to 350°. Lightly grease an 8-or 9-inch cast-iron skillet. Met 4 tablespoons butter in skillet over medium heat. Stir in brown sugar until sugar is melted then remove from heat. Slice 2 of the lemons into 1/4-inch thick slices, remove seeds. Arrange the slices on top of the melted butter and sugar.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl or bowl of a stand mixer add sugar and zest of 2 remaining lemons and rub them together with your fingers. Juice remaining 2 lemons and in a small bowl combine 1/4 cup of the lemon juice with poppy seeds.
- Add 1 stick butter to the bowl with sugar and beat for 5-6 minutes on medium speed until fluffy and color lightens. Scrape down the sides of the bowl then mix in eggs and yolks, one at a time. Gradually mix in dry ingredient mixture. Finally, mix in sourdough starter, then lemon juice and poppy seeds. Scrape down the sides of the bowl again and mix just until everything is evenly incorporated.
- Spoon batter into the skillet over lemon slices. Bake for 35-45 minutes until a toothpick inserted in the center comes out clean. Let sit for 10 minutes then carefully run a butter knife along the edge of the pan. Invert skillet onto a plate, give the bottom a few taps then remove pan. If any caramel bits stuck to the pan you can scrap them off and place on top of cake. Serve warm or room temperature, cut with a serrated knife.
Notes
Regular lemons could be substituted for Meyer lemons but will be a bit more tart and the peel a bit tougher, so you may want to peel the ones used for the cake topping.
