Butterscotch Clementine Upside-Down Cakes with Rosemary Orange Syrup
Serves: Makes 9 Cakes
 
*Choose clementines that are not too small or too big, who's horizontal slices will fit nicely in the bottom of a muffin tin. *Plan ahead! The browned butter will need to be made about an hour in advance. It could also be made several days in advance, as well as the syrup.
Ingredients
  • FOR THE SYRUP:
  • 4 sprigs fresh Rosemary, finely chopped
  • ¾ C. Sugar
  • Juice of 2 medium Oranges
  • FOR THE CAKES:
  • 2 sticks Butter(8 oz)
  • ¾ C. flour
  • ¾ C. Brown Sugar, lightly packed
  • ¼ t. salt
  • 2 eggs
  • 1 t. Vanilla
  • 2 T. Milk
  • 3 clementines, peeled
  • 9 t. Brown Sugar
Instructions
  1. For the Syrup:
  2. Place the chopped rosemary, sugar, and orange juice in a medium saucepan. Stir lightly to wet sugar.
  3. Bring to a boil over medium/high heat, brushing the sides down occasionally with a wet pastry brush to dissolve any sugar crystals that may have formed on the sides.
  4. Boil for 5-7 minutes, or until the syrup has thickened enough to coat the back of a spoon.
  5. Remove from heat and let cool.
  6. For the Cakes:
  7. In a large saute pan on medium/high heat, melt the butter.
  8. Butter will begin to foam and puff up. Stir constantly, until the butter turns a golden brown color and develops a nutty aroma. Take care not to burn.
  9. Remove butter from heat and pour into a shallow container. You can either refrigerate the butter for about an hour, until it firms up, or pop it in the freezer for 20-30 minutes.
  10. When the butter has firmed up, scoop out ½ C. of the butter and place it in a mixing bowl. Set aside.
  11. Preheat the oven to 350 degrees.
  12. Melt the remaining browned butter and using a pastry brush, use it to heavily coat the bottoms and sides of 9 muffin tin wells.
  13. Sprinkle 1 teaspoon of brown sugar evenly across the bottom of each greased well.
  14. Cut the ends off of each clementine(eat these!) and cut three horizontal slices out of each clementine for 9 total slices. Place a slice of clementine on top of each brown sugar covered well. Pat down firmly into the tin.
  15. Add the ¾ C. brown sugar to the reserved ½ C. of solid brown butter and cream with an electric mixer until light and fluffy, about 2 minutes.
  16. Add the eggs, one at a time, beating well after each addition.
  17. Beat in the vanilla.
  18. In a small bowl, mix together the flour and salt.
  19. Add to the butter/egg mixture and mix in until just combined.
  20. Add the milk and mix in until just combined.
  21. Scoop the batter into the clementine lined muffin wells, dividing evenly between the 9 wells(about 3½ T. per well..
  22. Bake in the preheated oven for 20-23 minutes, or until golden brown and firmly set on top.
  23. Remove from the oven and let cool for 5 minutes.
  24. Using your finger tips, press down gently on top of each cake and twist. The cake should turn pretty easily. Do this to each cake to loosen, and then invert the pan and gently remove the cakes, if they don't already fall out on their own.
  25. Serve the cakes warm, drizzled with the rosemary syrup.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/05/22/butterscotch-clementine-upside-down-cakes-with-rosemary-orange-syrup/