Mixed-Seed Upside Down Cake

This cake came through my feed from Savuer, and I tagged it immediately. It’s so good and not that difficult. I plan on making it again and again;

• 3 Tbsp. unsalted butter, plus more for greasing
• ½ cup dark brown sugar
• 1 Tbsp. fresh orange juice
• 1 tsp. finely grated orange zest
• ¼ tsp. kosher salt
• 3 Tbsp. pumpkin seeds, hulled
• 3 Tbsp. sunflower seeds, hulled
• 1 Tbsp. poppy seeds
• 2 tsp. fennel seeds

Preheat the oven to 350. Thoroughly grease a 9″ cake pan before putting parchment paper over the bottom. This ensures the seeds stick to the cake when it flips onto the plate.

In a small pot, melt the butter and then pour in the rest of the ingredients above. When this is fully dissolved and lightly bubbling, pour this into the cake pan. Use a spatula to evenly spread the mixture

• 1½ cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. kosher salt
• 1⅓ cups sugar
• 1 tsp. finely grated orange zest
• 1 cup plain whole-milk yogurt
• 2 Tbsp. fresh orange juice
• ½ tsp. vanilla extract
• 3 extra-large eggs
• ½ cup extra-virgin olive oil
• 3 Tbsp. poppy seeds

Mix the flour, baking powder, and salt and set aside. Add the sugar and orange zest in a separate bowl, then incorporate the zest into the sugar with your hands. Then, whisk in the yogurt, orange juice, vanilla, and eggs. Slowly whisk in the olive oil and poppy seeds. Pour this into the cake pan and bake for 35 minutes. Make sure the cake is thoroughly baked. Take it out of the oven and let it cool before flipping it onto a plate.

Voila!