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Picture of Grapefruit & Tarragon Upside Down Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2761 kcal 138 %
  • Fat 106 g 164 %
  • Saturated 61 g 306 %
  • Carbs 422 g 141 %
  • Fiber 11 g 44 %
  • Protein 39 g 78 %
  • Cholesterol 616 mg 205 %
  • Sodium 2157 mg 90 %
  • Calcium 1147 mg 115 %
  • Magnesium 171 mg 41 %
  • Potassium 1548 mg 33 %
  • Iron 24 mg 136 %
  • Zinc 4 mg 36 %
  • Phosphorus 1454 mg 208 %
  • Vitamin A 986 µg 110 %
  • Vitamin C 86 mg 96 %
  • Thiamin (B1) 2 mg 171 %
  • Riboflavin (B2) 2 mg 138 %
  • Niacin (B3) 18 mg 109 %
  • Vitamin B6 1 mg 76 %
  • Folate equivalent (total) 899 µg 225 %
  • Vitamin B12 1 µg 45 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 4 mg 28 %
  • Vitamin K 10 µg 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grapefruit & Tarragon Upside Down Cake

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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