If the words “upside-down cake” don’t exactly conjure images of collegiate cooking endeavors, don’t spark a craving of any sort or maybe even make you want to ignore this recipe entirely, I don’t blame you. The upside-down cake’s history unfortunately binds it forever to dated images of grandma’s house, aproned fifties housewives and cans of Dole pineapples. In fact, upside-down cake is a medieval invention that was popular for its easy preparation; bakers could dump seasonal fruit and sugar into the bottom of the iron skillets in which cakes were once baked, top it with a layer of batter, stick it in the oven and call it a day, all to be rewarded with a visually appealing fruit-topped cake upon removal. But with the invention of James Dole’s engineering marvel in the fifties, perfect pineapple rings went into mass production and went promptly to the bottom of every cake pan in America, followed swiftly by the canned maraschino cherry with its perfect pop of color. Soon pineapple upside-down cakes became synonymous with modern domesticity, the suburban status quo. But don’t let this cake’s decidedly un-hip past scare you off. If cakes can be turned upside down, so can boring traditions. Cupcakes are the perfect way to turn this tired recipe into a trendy, personalized one. Also, swapping canned pineapple rings for fresh oranges makes them summery, tangy and even prettier than the original. The yogurt-based cake is dense without being heavy, with a refreshing citrus zing. Not to mention, this revamped recipe requires minimal time, effort and money. It makes for the perfect on-the-go snack or breakfast or even a light dessert when served with ice cream. Simple, sweet and thoroughly modern – what’s not to love? Orange Upside-Down Cupcakes Ingredients: 1 1/2 teaspoons baking powder 1/8 teaspoon salt 2 tablespoons packed brown sugar 2 tablespoons unsalted butter 1/2 cup vegetable oil 3 large eggs 1 1/2 cup all-purpose flour 2 tablespoons orange zest 3/4 cup granulated sugar 1/4 cup freshly squeezed orange juice 1/2 cup plain Greek yogurt 2 oranges, peeled and thinly sliced Instructions: 1. Preheat oven to 350 degrees Fahrenheit. 2. In a medium skillet, melt butter until it starts to bubble and turn slightly brown. Then, stir in brown sugar and cook until the sugar dissolves into the butter and starts to melt, but not burn. Mixture should still be slightly grainy and not too dark. 3. Remove from heat and spread evenly in the bottom of each cupcake space; there should be about a teaspoon per cupcake. Place one orange slice on top of brown sugar/butter mixture in each cupcake space. 4. In a medium bowl, whisk together flour, baking powder and salt. 5. In a large bowl, mix sugar, yogurt, orange juice, orange zest, oil and eggs until combined well. 6. Gradually stir together flour mixture with yogurt mixture, stirring until fully blended together. Fill each cupcake mold with batter, leaving about 1/2 inch unfilled at the top. 7. Bake for about 30 minutes or until an inserted toothpick comes out clean. 8. Remove and run a knife around the edge of each cupcake to loosen the cakes. Allow to cool for 10 minutes before flipping the cupcake pan over on a flat surface to let the cupcakes fall out, orange side up.