How gorgeous would this look on your Easter brunch table?
The answer is very. It would look very gorgeous. I mean, just feast your eyes upon that sunny, glossy tangelo top, and that crispity-crunchety, cinnamon-spiced, almond base! Oh, and did I mention the tender, moist crumb on the inside?
It doesn’t get much better than this, folks!
Yeah, I said “folks.” I also say things like “That’s the bees’ knees!” and “Great googly mooglies!” I might be a time traveling old person from the ’50s. Except instead of serving you pineapple upside-down cake made with canned pineapple and way-too-red maraschino cherries, I’m serving you a tangelo upside-down cake made with fresh fruit that will blow any of those retro upside-down cakes out of the water.
I still have yet to figure out what Mikey and I will be doing for Easter, but I hope it involves egg dying, lots of pretty pastel colors, and this cake! I actually don’t think I’ve dyed eggs in well over 5 years, and clearly this needs to be rectified.
But speaking of Easter, I actually only just found out two days when it even was this year. Everyone kept saying “It’s early this year!” but no one could seem to give me an actual date. But! I finally remembered to look it up myself, and it is April 9th! (EDIT: I have since been informed that I am 100% wrong and it is actually the 5th! hahahah shows you JUST how good I am at holidays like this!) You know, just in case you’re like me and have no grasp on holidays that aren’t the same date every year (Ugh like Thanksgiving! That is equally confusing to me!).
Oh, and if you can’t seem to locate any tangelos (they’re just a cross between a tangerine and a pomelo—slightly sweet, slightly tangy), you could always use any sort of orange-y citrus fruits in this cake. Blood oranges would look stunning!
By the way, I made this cake for my friends at Food Fanatic, so you totally need to check out my post over there, too!