This Orange Upside-Down Cake flips the script on traditional fruit cakes—literally. Thinly sliced oranges are candied in a buttery brown sugar glaze, then layered at the bottom of the pan before being topped with a tender, citrus-scented cake batter. Once baked and inverted, the oranges become a glossy, jewel-toned topping that’s both eye-catching and bursting with flavor. The cake itself is soft and moist, thanks to sour cream and fresh orange juice, with just enough sweetness to balance the tang of the fruit. It’s a nostalgic yet elegant dessert that’s surprisingly easy to make and guaranteed to impress.
Ingredients:
For the Orange Topping:
- 2–3 medium oranges (navel, blood, or cara cara), thinly sliced
- 3 tbsp unsalted butter
- ½ cup (100g) light brown sugar
For the Cake Batter:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- ¼ cup (60ml) fresh orange juice
- ½ cup (120ml) sour cream or plain Greek yogurt
Instructions:
1. Prepare the Orange Topping:
In a small saucepan, melt the butter and brown sugar over medium heat until the sugar dissolves and the mixture is bubbling—about 2–3 minutes. Pour this mixture into the bottom of a greased 9-inch round cake pan. Arrange the orange slices over the caramel in a single, slightly overlapping layer. Set aside.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Make sure your rack is in the center position.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and a light crumb.
4. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes. This step incorporates air, which helps the cake rise.
5. Add the Eggs and Flavorings:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
6. Combine Wet and Dry:
Add the dry ingredients in three additions, alternating with the orange juice and sour cream. Begin and end with the dry ingredients. Mix just until combined—don’t overmix, or the cake may become dense.
7. Assemble and Bake:
Carefully spoon the batter over the orange slices in the pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
8. Cool and Invert:
Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges to loosen, then place a serving plate over the pan and invert the cake. Gently lift the pan to reveal the glossy orange topping.
9. Serve:
Let the cake cool to room temperature before slicing. Serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Serving Suggestions:
- Garnish with fresh mint or candied orange peel for a festive touch.
- Pair with Earl Grey tea or a citrusy cocktail.
- Add a drizzle of orange glaze or a dusting of powdered sugar for extra flair.
This cake is a canvas for your creativity, My. Want to add a hint of cardamom or swap in blood oranges for a dramatic twist? Or maybe turn it into mini upside-down cupcakes? I’ve got ideas to keep the citrus magic going—just say the word! 🍊🍰✨
Inspired by Preppy Kitchen’s Orange Upside-Down Cake and Love in My Oven’s version for their vibrant, crowd-pleasing takes. Let me know if you’d like a gluten-free or almond flour variation next!