Upside Down Citrus Corn Cake


Chef: Nubia Renteria

Yields: 9” Cake



  • 9” Cake Pan

  • 540 g Butter

  • 16 oz Granulated Sugar

  • 1 Blood Orange, zested

  • 8 Whole Eggs

  • 4 oz Sour Cream

  • 4 tsp Vanilla Extract

  • 16 oz Cornmeal

  • 8 oz All-Purpose Flour

  • 3 tsp Baking Powder

  • 1 tsp Kosher Salt

Citrus Rings:

  • 6 cups Water

  • 6 cups Sugar

  • 5 Blood Oranges & Cara Cara Oranges


  1. Prep the citrus rings: Mandolin blood and cara cara oranges to a ¼ inch thickness 

  2. Bring sugar and water to a boil in a medium sized pot and pour in citrus rings. 

  3. Turn off heat and cover with plastic wrap, set aside.

Prep the Cake Batter:

  1. Cream the sugar, butter and zest together in a mixing bowl until light and fluffy.

  2. Add eggs one at time until incorporated into the batter scraping the bowl

  3. Add the wet ingredients until combined

  4. Fold in the dry ingredients by hand until incorporated


  1. Once the citrus rings have cooled, take them out of the simple syrup and arrange each one alternating onto the bottom of a 9” cake pan until fully covered