Clementine Upside-Down Cake

4 Smart Points

 

I resist even calling this treat a cake. More like a hearty cornbread and not sickly sweet, it would make an impressive addition to a brunch table or go perfectly with tea or coffee as a mid-afternoon pit stop. Don’t be afraid to leave the skins on the fruit. Once they are sliced paper thin and cooked in a crust of “sugar,” they become tender and the slight bitterness really balances out the recipe. Mandarins would work well here too – or even lemons as a treat to serve with a sip of limoncello or glass of prosecco by the pool! Finally, again more balanced than sweet, a healthy dollop of tangy yogurt sauce makes a luscious foil to the cake’s crumbled texture.

 

 

 

Clementine Upside-Down Cake

Makes one 10-inch cake and 1¼ cups yogurt sauce, serving 8

Per slice (⅛^th of cake) and 2-3 tablespoons sauce: 4 Smart Points

 

For the yogurt sauce:

1 6-ounce (about ⅔ cup) container 0% fat Greek Yogurt

⅔ cup fat free Cool Whip (check HINT)

1 teaspoon vanilla extract

1 clementine or mandarin, zested then juiced

 

For the cake:

¾ cup Stevia in the Raw, divided

About 8 to 10 clementines or mandarins

2 large eggs

2 tablespoons extra-virgin olive oil

1 teaspoon vanilla extract

1½ cups Heart Smart Bisquick baking mix

HINT: I used the empty yogurt container to measure out the Cool Whip as the goal is a 1:1 ratio!

 

 

To make the yogurt sauce:

Carefully combine all ingredients in a small bowl, wrap tightly with plastic wrap and set aside in fridge. Can last several days, however some water will separate from the yogurt and must be remixed prior to serving.

 

To make the cake:

Preheat oven to 350 degrees. Spray a 10-inch oven proof skillet or pie plate very well with non-stick cooking spray, preferably olive oil variety. Sprinkle ¼ cup Stevia in the Raw evenly over the pan and set aside. Meanwhile, carefully slice 4 clementines crosswise into very thin (⅛^th-inch thick) slices. A very sharp serrated knife works best. You should get 4 complete slices per fruit. Set aside the end pieces for juicing later and lay about 16 complete slices to cover the base of the pan, making sure not to overlap. Overlapping could cause the fruit to sink into the center of the cake during baking.

Zest one clementine and set aside. Juice the end “scraps” of the sliced clementines along with the whole zested “scrap” fruit and about 4 more clementines to achieve ½ cup fresh juice and set aside.

In a large mixing bowl beat the eggs and remaining Stevia in the Raw for about 20 seconds. Add the olive oil, vanilla extract, fresh juice, zest, a pinch of salt, and the Bisquick and stir to just combine. Pour over the prepared pan and smooth out using the back of a spoon or rubber spatula.

Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan set over a wire rack, then run a rubber spatula or plastic knife around the rim to loosen. Place a plate or cutting board on top of pan and carefully flip. Tap the base of the pan a few times and slowly remove. Allow to cool 10 minutes more, then cut into slices and serve with the yogurt sauce.