There’s the whole caramel syrup that you make first and then top with the fruit before pouring the cake batter on top of everything. It’s not just a matter of putting some fruit in the bottom of the pan when you bake it. Yes, I realize this question might be rather self-explanatory, but some people might not really know what all an upside down cake entails. I started to head down the muffin and scone path again this year, but I decided to make something different. I’ve made cookie truffles, the aforementioned muffins, and scones with them before.

Since Melissa’s Produce sent me 4 bags of Meyer lemons (that’s about 20 lemons) I knew I had to make something to highlight the flavor of these delicious gems. There’s just some ingredients I always pair together in my head. Maybe it’s the rich bright olive oil and the bright clean citrus. Ironically, I’m using an olive oil cake for this recipe, too! Something about citrus and olive oil together in a cake taste delicious to me. I talk a little bit about Meyer lemons in my Meyer lemon olive oil muffins. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures. I received product samples from sponsor companies to help in the creation this recipe, but all opinions are mine. This post is sponsored in conjunction with #SpringSweetsWeek. The cake is rustic with flecks of candied ginger throughout for a pleasant surprise. These recipes were simple, often cooked from memory, but they were cooked with love and that’s what made them so special.Meyer Lemon Upside Down Cake is super simple to make and tastes lemony and delicious.

On the rare occasions when my mom was home from work early and feeling inspired, she’d spend hours whipping up dinners with more dishes than could fit on our table: a whole chicken roasted to golden perfection, farmer’s market vegetables charred over an open flame, Anson Mills Carolina Gold rice cooked until fluffy then tossed with butter, quick-pickled cucumbers, a crusty loaf of bread, and a leafy green salad we hardly ever ate because we’d fill up on everything else first. Growing up as the daughter of a chef has its perks (unlimited access to restaurant-sized containers of almond paste being one of them), but in reality we ate a lot of catering leftovers and restaurant takeout.

The contest is now closed, and we’re sharing a few of our favorite winning dishes you can try at home. We teamed up with Pinterest for the Golden Recipe contest, a special call for recipes treasured by your family or community.

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