This Orange Upside-Down Cake is a citrusy showstopper that flips the script on traditional desserts—literally. With a glossy, caramelized layer of orange slices on top and a tender, buttery cake beneath, it’s as stunning as it is delicious. The oranges infuse the cake with bright, tangy flavor, while the brown sugar glaze adds a rich, almost toffee-like depth. Whether you’re using blood oranges for drama or navel oranges for sweetness, this cake is a celebration of sunshine and simplicity. It’s perfect for brunch, tea time, or as a centerpiece dessert that looks far more complicated than it is.
Ingredients:
For the orange topping:
- 2–3 medium oranges (navel, blood, or Cara Cara), thinly sliced
- 3 tablespoons unsalted butter
- ½ cup light brown sugar, packed
For the cake batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
Instructions:
- Prepare the pan and topping:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a small saucepan, melt 3 tablespoons of butter over medium heat. Stir in ½ cup brown sugar and cook until the sugar dissolves and the mixture bubbles gently—about 2 minutes. Pour this mixture into the prepared pan and spread evenly. Arrange the orange slices over the sugar mixture in a single, overlapping layer. Set aside. - Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps. - Cream the butter and sugars:
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy—about 2–3 minutes. This step incorporates air, which helps the cake rise. - Add eggs and flavorings:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange juice. The zest adds aromatic oils that intensify the citrus flavor. - Combine wet and dry:
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake. - Assemble and bake:
Carefully pour the batter over the orange slices in the pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and springy to the touch. - 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 off the pan and peel away the parchment paper. Let cool completely before slicing.
Tips & Variations:
- Use a mix of oranges for a colorful mosaic effect—blood oranges, navels, and Cara Caras look stunning together.
- Add a glaze: Brush the top with warmed apricot jam or a citrus syrup for extra shine and flavor.
- Make it gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Serve with: A dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream.
This cake is a celebration of citrus and caramel, with a rustic elegance that makes it feel both homey and special. If you’re in the mood to take it tropical, we could try a pineapple-orange version next with a coconut cream drizzle. Just say the word!