If you love oranges then you’ll love this Orange Upside Down Cake. This cake is soft and fluffy, with a moist and tender crumb that is infused with the delicious flavor of fresh oranges. The addition of orange zest gives the cake a fragrant and zesty kick, while the fresh orange juice adds a bright and tangy flavor to the batter.
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The cake’s texture is complemented by the pops of color from the orange slices on the top, which add an extra layer of visual appeal. Overall, this cake is a great choice for anyone who loves desserts that are both delicious and interesting. With its unique blend of flavors and textures, it is sure to delight your taste buds and leave you wanting more.
This cake is an excellent choice for anyone who wants a dessert that is easy to make and uses minimal ingredients. Its simplicity and convenience make it a go-to option for busy weeknights or last-minute dinner parties. With its impressive appearance and unique flavor profile, this cake is sure to become a new favorite among your loved ones and guests. So why not give it a try and bake and savor this orange upside-down cake? I hope you enjoy it as much as I do. Happy baking!
WHAT IS AN ORANGE UPSIDE DOWN CAKE?
Although we all love different types of cakes, the thought of creating a multi-layered cake can be intimidating or overwhelming. That’s why I particularly love upside-down cakes. They provide a simpler alternative that still offers the delectable flavor and impressive appearance of a classic cake. To make an orange upside-down cake, all you need to do is line the bottom of your pan with your orange slices, pour your cake batter over the topping, and bake! Once the cake is ready, simply turn it out onto a serving platter so that the oranges are now on top and you have a beautiful, rustic and flavorful cake. Notably, it looks fancy, but it really is so easy to make. You can serve it warm or at room temperature, and it pairs perfectly with whipped cream or vanilla ice cream.
WHY YOU’LL LOVE THIS ORANGE UPSIDE DOWN CAKE
Upside-down cakes are known for their delicious taste and this orange upside-down cake is no exception.
- This cake is soft, fluffy and moist.
- Easy to make with simple ingredients.
- One of the best parts of making this cake is the incredible aroma that fills your home as it bakes.
BAKING TIPS
One of the great things about this recipe is that it uses simple and easily accessible ingredients that you probably already have in your kitchen cupboards or pantry. Additionally, the ingredients list for this orange upside down cake is so short and uncomplicated that it’s easy to prepare, even for beginner bakers.
To fully showcase the flavors in the finished product, I highly recommend using top-quality ingredients. This will make a noticeable difference in the taste and texture of the cake, elevating it from good to great. Therefore, take some time to find the best oranges, vanilla extract and butter that you can find. Trust me, it’s worth it! Overall, with its simplicity and quality ingredients, this recipe is a perfect choice for anyone looking for a quick and delicious dessert that doesn’t require a lot of fuss.
INGREDIENTS FOR ORANGE UPSIDE DOWN CAKE
Here are the ingredients that you’ll need to make a perfect orange upside down cake:
- Navel Orange
- Cara Cara Orange
- Flour
- Eggs
- Brown Sugar
- Vegetable Oil
- Unsalted Butter
- Vanilla Extract
- Baking Powder
- Orange Zest and Juice
- Salt
- Powdered Sugar
HOW TO MAKE ORANGE UPSIDE DOWN CAKE
You’ll find the full recipe instructions in the recipe card below.
- Preheat oven to 350 degrees Fahrenheit.
- Slice oranges -Peel one Navel orange and one Cara Cara orange. Slice the oranges crosswise 1/4 inch thick slices.
- Grease 9-inch round cake pan, and line bottom with parchment paper. Pour melted butter over the bottom of prepared pan and swirl to coat bottom. Sprinkle the brown sugar evenly over the melted butter.
- Arrange orange slices: Starting in the centre of the pan, layer the orange slices on top of the sugar, overlapping them in a circular pattern, until bottom is completely covered. Set a side.
- Place the flour, baking powder and salt in a medium bowl and whisk until the ingredients are well combined.
- Add the sugar and eggs to the bowl of a stand mixer and beat the eggs and sugar on high speed until light and fluffy, about 3 minutes. Add the oil, vanilla extract, then add orange juice, orange zest and mix at low speed until well combined.
- Add the dry ingredients and whisk until just combined. Even if using a stand mixer, I usually do the last mixing by hand (using rubber spatula), so it doesn’t get over-mixed. Stir just until the last of the flour is barely incorporated into the batter.
- Gently pour the batter over the orange slices and smooth the top with an offset spatula.
- Bake for about 30 to 35 minutes or until deep golden brown and toothpick inserted in centre come out clean.
- Remove from oven and let cake cool in pan on wire rack for 15 to 20 minutes. Gently run a knife around edges of the pan to loosen cake, then invert cake onto large plate or platter. Allow the cake to cool completely before slicing and serving. Slice and enjoy!
TIPS FOR MAKING DELICIOUS UPSIDE DOWN CAKE
Some helpful tips to consider when making an orange upside down cake.
- Select oranges that are juicy, sweet, and ripe for the best flavor. Navel oranges are a good choice as they are seedless and easy to peel.
- Make sure the oranges slices aren’t too thick if you want them to caramelize nicely in the oven.
- When slicing the oranges into thin rounds, make sure to remove any seeds and pith, this will help prevent a bitter taste in the cake.
- Use parchment paper: It can be difficult to remove the cake from the pan without it sticking or crumbing.
- Fill the gaps with small fruit pieces. You’re bound to have gaps in the topping when using circular slices to top this cake, so use small fruit pieces to fill in those gaps.
- Use fresh butter, good quality flour, and high-quality vanilla extract for the best results.
- Do not over-mix the batter: Mix the cake batter just until the ingredients are combined. Overmixing can result in a tough cake.
- Make sure to test the cake with a toothpick before removing it from the oven. If the toothpick comes out clean, the cake is fully cooked.
- Let the cake cool: It’s important to let the cake cool for at least 15-20 minutes before flipping it over and serving. This will help the caramelized fruit layer set properly and prevent the cake from falling apart.
SUBSTITUTIONS AND VARIATIONS
Orange upside-down cake is a delicious and flavorful dessert that can be made with a variety of different spices. Here are a few ideas to consider:
- Cinnamon: Add a little bit of cinnamon to the cake batter or caramel topping, for a warm, spicy flavor that pairs well with the sweetness of the oranges.
- Nutmeg: A pinch of nutmeg can add a slightly nutty, earthy flavor to the cake and help balance the sweetness.
- Cardamom: Add a little bit of cardamom to the cake batter or caramel topping, to get floral, slightly sweet flavor.
- Ginger: Fresh or ground ginger to can add a subtle, spicy flavor that complements the citrusy notes of the cake.
- Fresh herbs: Infuse cake with fresh herbs like rosemary or thyme – by rubbing a little into the sugar or adding a pinch of chopped fresh thyme or rosemary right into the batter.
- Use whatever citrus you have: Grapefruit, tangerine, oranges etc., would work for this citrus cake recipe.
STORING
Refrigerator: Keep the cake at room temperature for 2 days in a covered container or in the refrigerator for up to a week (allow the cake to come to room temperature before enjoying).
Freezer: Cool the cake completely, cover in plastic wrap and place it in the freezer for up to one month. To defrost, unwrap the cake and leave it on the counter at room temperature for up to 4 hours.
RECIPE – FREQUENTLY ASKED QUESTIONS
Can I use other oranges or other fruit for this cake?
Yes, you can. Blood oranges are another great choice, as their deep red flesh can create a stunning visual contrast with the cake batter. You can also use lemons.
How do I invert the cake onto a serving platter without ruining the topping?
To invert an orange upside-down cake onto a serving platter, cool the cake for 15-20 minutes after taking it out of the oven. Then, use a knife to loosen the cake from the sides of the pan. Center a large plate on top of the pan, and flip the pan and plate together quickly so that the plate is on the bottom. Gently tap the bottom of the pan to release the cake onto the plate. If the cake does not release, you can tap the bottom of the pan again or lift one corner of the pan to release the cake.
MORE CAKE RECIPES
Do you need more cake ideas? Check out these recipes for some of my favorite cakes:
- Orange Bundt Cake
- Chocolate Loaf Cake With Pears
- Orange Chocolate Bundt Cake
- Lemon Poppy Seed Cake
- Easy Strawberry Cake
- Rhubarb Cake
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The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.
ORANGE UPSIDE DOWN CAKE
Equipment
- 9-inch Round Cake Pan
- Mixing bowl
- Rubber spatula
Ingredients
Topping:
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter melted
- 1 Navel orange
- 1 Cara Cara orange
Orange Cake Butter:
- 230 g all-purpose flour sifted
- 2 teaspoons baking powder (preferably aluminum-free)
- 1/4 teaspoon kosher salt
- 3 large eggs room temperature
- 1/2 cup white sugar
- 1/3 cup vegetable oil
- 2 tablespoons orange zest (zest of 1 orange – any type of orange)
- 1/2 cup freshly squeezed orange juice (juice of 1 orange- any type of orange)
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to middle position and preheat oven to 350 degrees Fahrenheit.
- Remove the skin from 2 oranges. Using a sharp knife or serrated knife, slice one navel orange and cara cara orange crosswise 1/4 inch thick, and picking out and discarding the seeds as you go. Set aside.
- Grease 9-inch round cake pan, and line bottom with parchment paper – for easier removal. Pour melted butter over the bottom of prepared pan and swirl to coat bottom. Sprinkle the brown sugar evenly over the melted butter.
- Arrange orange slices: Starting in the centre of the pan, layer the orange slices on top of the sugar, overlapping them in a circular pattern, until bottom is completely covered. Set a side.
- Place the sifted flour, baking powder and salt in a medium bowl and whisk until the ingredients are well combined.
- Add the sugar and eggs to the bowl of a stand mixer. Beat the sugar and egg mixture on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the oil gradually, vanilla extract, then add orange juice, orange zest and mix at low speed until well combined.
- Add the dry ingredients in two parts and whisk until just combined. Even if using a stand mixer, I usually do the last mixing by hand (using rubber spatula), so it doesn't get over-mixed; scrape the sides and bottom of the bowl. Stir just until the last of the flour is barely incorporated into the batter.
- Gently pour the batter over the orange slices and smooth the top with an offset spatula (being sure not to disturb your beautiful orange design). Bake for about 30 to 35 minutes or until deep golden brown and toothpick inserted in centre come out mostly clean.
- Remove from oven and let cake cool in pan on wire rack for 15 to 20 minutes. Gently run a knife around edges of the pan to loosen cake, then invert cake onto large plate or platter. Peel the parchment paper away from the oranges. Allow the cake to cool completely before slicing and serving. Serve the cake at room temperature. Use a sharp knife to cut through the oranges and cake. Enjoy!