Orange Upside Down Cake
Brighten up your dessert table with this stunning Orange Upside Down Cake—a citrusy showstopper that’s as delicious as it is beautiful. Juicy orange slices, caramelized in a buttery brown sugar glaze, create a glossy topping that sits atop a soft, moist sponge infused with fragrant orange zest and vanilla. This easy-to-make treat is baked to golden perfection and effortlessly flipped to reveal its dazzling citrus pattern. Perfect for brunches, tea parties, or elegant weeknight desserts, this 9-inch cake serves 8 and comes together in under an hour. Whether you’re a fan of vibrant citrus flavors or looking for a unique take on a classic upside down cake, this recipe is a must-try for any occasion.
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Recipe Information
Ingredients
- 2 large oranges
- 150 grams granulated sugar
- 115 grams butter
- 70 grams brown sugar
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper.
Slice the oranges into thin rounds (approximately 1/8-inch thick) and remove any seeds.
In a small saucepan over medium heat, melt 50 grams of butter with the brown sugar. Stir until the mixture is smooth and bubbling, about 2 minutes.
Pour the caramel mixture into the prepared cake pan, spreading it evenly. Arrange the orange slices over the caramel, slightly overlapping them in a circular pattern.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the remaining 65 grams of butter with the granulated sugar using a mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Reduce the mixer speed to low and alternately add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter over the arranged oranges in the cake pan, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife along the edges of the pan to loosen the cake, then carefully invert it onto a serving platter.
Remove the parchment paper and let the cake cool completely before serving. Enjoy your Orange Upside Down Cake!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 423.5 g | 154% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 257.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 485 mg | 37% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
