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Orange upside down cake displayed on white cake stand, slices of oranges and small gold plated forks beside, small pink flowers laying close to the cake.

ORANGE UPSIDE DOWN CAKE

Bright, Citrusy orange upside down cake is dense, moist and have wonderful orange flavor. This cake is a real show-stopper, the perfect bake for Mother's Day.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 163 kcal

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!

Notes

STORAGE: 
Refrigerator: This cake can sit at room temperature for 2 days in a covered container and in refrigerator for 5 days. 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.
 

Nutrition

Calories: 163kcalCarbohydrates: 34gProtein: 6gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 3mgSodium: 42mgPotassium: 64mgFiber: 3gSugar: 16gVitamin A: 45IUVitamin C: 10mgCalcium: 25mgIron: 1mg
Keyword Cake, Orange Upside Down Cake, Orange Zest, Oranges, Upside-down cake
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