Photography © Laurent Fau

Pineapple upside-down cake is a common treat, but the clementines in this version bring a touch of tartness to the table—and a pop of color!

Serves 8

Instructions:

1. Preheat the oven to 350°F. Brush the cake pan with butter and sprinkle with granulated sugar. In a large bowl, cream the butter with the granulated sugar and honey. Beat in the eggs, one by one.
2. Using a fine grater, zest the clementines. Stir the zest into the batter. Squeeze 2 of the clementines and stir the juice into the batter.
3. Combine the flour and baking powder together in a medium-sized bowl. Gradually add the flour mixture to the batter until combined, being careful not to overbeat the batter.
4. Peel the remaining 3 clementines and cut crosswise into slices just under ½ inch thick. Arrange the clementine slices in the pan and pour in the batter.
5. Bake for 25 to 30 minutes. Let the cake cool to room temperature in the pan, then turn out and dust with confectioners’ sugar.

Note: Eggs are more easily incorporated into any batter if they’re at room temperature rather than cold out of the refrigerator.