Grapefruit and Tarragon Upside-Down Cake

food52.com
serves 5-6
Ingredients

• 1 grapefruit, zested then peeled, de-seeded, and sliced into ¼-inch-thick rounds
• 1/3 cup demerara sugar
• 1/2 cup unsalted butter, melted, plus more for greasing pan
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 cup cake flour
• 3/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 bunch tarragon, de-stemmed and finely chopped

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Preparation​​​​ 

• Heat the oven to 350°F. Lightly grease an 8-inch cake pan, then line the bottom with parchment. Sprinkle demerara sugar evenly over parchment. Keeping an even layer, line the bottom with the grapefruit slices, trying not to overlap.
• In a stand mixer fitted with the paddle attachment, blend the butter and brown sugar together until thoroughly combined and slightly airy. Add the eggs, zest, and vanilla and beat on medium speed until thoroughly combined. Sift in dry ingredients and blend on medium-low speed until incorporated. Fold in tarragon. Pour mixture over assembled grapefruit slices.
• Bake, rotating the pan halfway through, 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and transfer to a cooling rack. After resting at least 15 minutes, gently invert cake onto a serving stand. Serve once cooled, or tightly wrap (or place in an airtight container) and store in the refrigerator for up to 4 days.

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