The Upside-Down Meyer Cake is a delightful and visually stunning dessert that features sweet and tangy Meyer lemons layered at the bottom of the cake pan. As the cake bakes, the lemons caramelize, creating a luscious and citrusy topping when the cake is flipped over. This cake is the perfect blend of moistness and texture, with the addition of cornmeal giving it a unique and slightly gritty crumb.

The history of Upside-Down Cakes can be traced back to the late 1800s. They were originally made with various fruits like apples, pineapple, and cherries. The concept of placing the fruit at the bottom of the pan and flipping it over after baking allowed the fruit juices to seep into the cake, resulting in a flavorful and moist treat.

The Meyer lemon, a sweeter and less acidic variety of lemon, was introduced to the United States from China in the early 20th century by Frank N. Meyer, an agricultural explorer. It gained popularity for its unique taste, which is a cross between a traditional lemon and a mandarin orange. Its sweeter flavor and fragrant aroma made it a sought-after ingredient in various culinary creations, including cakes.

Combining the tradition of Upside-Down Cakes with the delightful taste of Meyer lemons, the Upside-Down Meyer Cake was born. This cake has become a favorite among dessert lovers, especially during citrus season when Meyer lemons are readily available.

INGREDIENTS

• ¾ cup butter, softened
• ⅔ cup packed brown sugar
• 3-4 Meyer lemons
• Zest of 2 large Meyer lemons
• 1 cup granulated sugar
• 2 eggs
• 1 cup all-purpose flour
• ¾ cup cornmeal
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the inside of a 9-inch springform pan with oil and line the bottom with parchment paper. Spray the inside of the paper as well and set it aside.
2. In a small saucepan over medium heat, bring the brown sugar and ¼ cup of the butter to a boil, stirring constantly. Once it reaches a boil, pour the mixture into the prepared pan and spread it evenly to cover the bottom.
3. Thinly slice the Meyer lemons, removing any seeds, and discarding the ends. Layer the lemon slices in the pan, starting with one slice in the center and working outwards. The lemon slices should slightly overlap each other by about half.
4. In a small bowl, mix together the all-purpose flour, cornmeal, baking powder, and salt. Set this dry mixture aside.
5. In another small bowl, combine the milk and vanilla extract, and set it aside.
6. In a separate larger bowl, cream the remaining ½ cup of softened butter with the granulated sugar and the zest of the Meyer lemons until the mixture is light and fluffy.
7. Add the eggs one at a time, beating well after each addition.
8. Gradually add one-third of the flour mixture to the butter and sugar mixture, scraping the sides of the bowl as needed. Add half of the milk and vanilla mixture and mix until well combined. Continue alternating between adding the flour mixture and the milk mixture, making sure everything is thoroughly mixed.
9. Pour the batter into the prepared pan over the layered Meyer lemons, spreading it evenly to cover them.
10. Bake the cake in the preheated oven for approximately 50 to 55 minutes or until the cake has browned and springs back to the touch.
11. Allow the cake to cool in the pan for about 2 hours before running a knife around the edges to loosen it. Then, release the cake from the springform pan.
12. To serve, carefully flip the cake onto a serving plate, revealing the beautiful caramelized Meyer lemon topping. Cut the cake with a serrated knife and enjoy!

This Upside-Down Meyer Cake is a delightful and impressive dessert that is sure to please both citrus lovers and cake enthusiasts alike. Its unique combination of flavors and textures makes it a wonderful treat for any occasion.