This Citrus Upside Down Cake Is Just What Your Spring Dinner Parties Need

I see you, spring. We’re so close! The good, the bad, the snowy —  it’s time to bid our frozen friend Winter goodbye and embrace the new beginning spring offers. So this week, we’re sending winter off in style with one last celebration of its best ingredients — bright, friendly citrus atop a deliciously moist & fluffy, citrus-spiked cake. Because what better way to celebrate (or say goodbye) than with cake?

If I had to describe this cake in one word, it would be happy.

The bright colors of the citrus that flow beautifully from the deep purple-red of blood orange, through the perfectly pink hue of Cara Cara oranges, to lemon’s happy yellow are sure to bring a smile to even the most winter-worn of faces. It’s good-mood food, even before you’ve indulged in bite.

Upside down cakes can be intimidating. Most bakers have had at least one experience where in the moment of truth — the flip — out comes a cake with half of the fruit still stuck to the pan. Not this cake.

Have no fear, this recipe is fool-proof when it comes to sticking — parchment paper (don’t skip it!) combined with the moisture from the citrus ensures a perfectly intact and gorgeously ombré cake, every time.

And while it’s appearance is show-stopping, we have to take a moment to celebrate the flavor. The citrus bakes beautifully into the cake batter, creating a soft, juice-infused layer that sits atop a moist, airy layer of lemon-scented sponge. If you can’t find Cara Cara oranges, use grapefruit. Meyer lemons lend a wonderfully floral flavor but use whatever you can find. Oranges, tangerines — they’re all fair game and don’t be afraid to use their sunny shades to create any sort of color pattern you desire. Enjoy!