If you love cakes that combine vibrant citrus flavors with a gooey, caramelized topping, you are going to adore this Orange Upside-Down Cake Recipe. This delightful dessert features thinly sliced oranges nestled in a buttery caramel glaze, crowned with a moist, tender cake that is infused with fresh orange zest and juice. Every bite delivers a perfect harmony of sweet, tart, and buttery notes that instantly brighten up any occasion. Whether it’s a casual family gathering or a special celebration, this cake is a showstopper that’s surprisingly simple to make.
Ingredients You’ll Need
Getting this Orange Upside-Down Cake Recipe right starts with straightforward, pantry-friendly ingredients that each play a crucial role in creating its classic texture and vibrant flavor. From the silky butter to the fresh orange juice, every element is vital in balancing moisture, sweetness, and that unforgettable aroma.
- Oranges (2, thinly sliced): Fresh orange slices add beautiful color and a bright citrus flavor that softens during baking.
- Granulated sugar (1/2 cup + 3/4 cup): Provides essential sweetness and caramelizes perfectly with the butter for that sticky topping.
- Butter (2 tbsp and 1/2 cup softened): Adds richness and moisture, creating the cake’s tender crumb and luscious topping.
- All-purpose flour (1 1/2 cups): Gives the cake structure while keeping it soft and fluffy.
- Baking powder (1 1/2 tsp): Helps the cake rise beautifully, making it light and airy.
- Salt (1/4 tsp): Balances the sweetness and enhances the flavor complexity.
- Eggs (2): Provide structure and help create a velvety crumb texture.
- Vanilla extract (1 tsp): Adds a warm, subtle sweetness that complements the citrus.
- Orange zest (zest of 1 orange): Intensifies the orange flavor with a fragrant punch.
- Whole milk (1/2 cup): Keeps the cake moist and tender.
- Fresh orange juice (1/4 cup): Brings fresh acidity and citrus depth that makes this cake unique and delicious.
How to Make Orange Upside-Down Cake Recipe
Step 1: Prepare Your Pan and Caramelize the Oranges
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan to prevent sticking. In a small saucepan over medium heat, melt the butter with 1/2 cup sugar until the sugar dissolves and the mixture bubbles into a golden caramel. Pour this luscious caramel into your pan, spreading it evenly before arranging the thin orange slices on top. The orange pieces should overlap slightly to create a stunning pattern that will shine once inverted.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial to ensure your dry ingredients are evenly combined, leading to a consistent texture in your cake. Set this mixture aside while you tackle the wet ingredients.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the 3/4 cup sugar until light and fluffy. This process incorporates air into your batter, contributing to a lighter cake. Then, add eggs one at a time, making sure each is fully blended before adding the next. The combination creates a rich and smooth base for your cake batter.
Step 4: Add Flavorings and Alternate Ingredients
Mix in the vanilla extract and freshly grated orange zest to infuse the batter with aromatic citrus notes. Next, gradually add your dry flour mixture alternating with whole milk and freshly squeezed orange juice, beginning and ending with the flour. Stir just until everything is combined to avoid overworking the batter, which helps keep your cake tender.
Step 5: Assemble and Bake
Pour the batter carefully over the caramelized oranges in the pan, spreading it out evenly. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. The cake should rise gently, while the top transforms into a beautiful amber-toned, caramelized layer of orange slices.
Step 6: Cool and Invert
Allow the cake to cool in the pan for about 10 minutes. To avoid any breakage, run a knife gently around the edges to loosen the cake before inverting it onto your serving plate. The oranges will glisten invitingly on top, promising a taste that is as delightful as the presentation.
How to Serve Orange Upside-Down Cake Recipe
Garnishes
Enhance the charm of your Orange Upside-Down Cake Recipe by garnishing with fresh mint leaves or a light dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully with the warm citrus and caramel flavors, adding a creamy contrast that will impress your guests.
Side Dishes
This cake shines as a standalone dessert but pairs exceptionally well with a simple cup of hot tea or coffee. For a more indulgent experience, try serving with a tangy berry compote or a scoop of citrus sorbet to highlight and complement the orange notes.
Creative Ways to Present
Consider turning this classic cake into individual portions by baking it in small ramekins, offering stunning single-serve presentations with caramelized orange slices on top. For a festive occasion, drizzle a warm honey glaze over each slice to add extra shine and sweetness.
Make Ahead and Storage
Storing Leftovers
Your leftovers from this Orange Upside-Down Cake Recipe can be stored in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the cake and bring it back to room temperature before serving to maintain its moist texture and vibrant flavor.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to three months. When you’re ready to enjoy, allow the cake to thaw overnight in the fridge to preserve its delicate texture and caramel layer.
Reheating
To revive the cake’s moistness and the sticky charm of the caramelized oranges, warm individual slices in the microwave for about 15 to 20 seconds. Alternatively, reheat the whole cake in a low oven (300°F / 150°C) covered loosely with foil for about 10 minutes.
FAQs
Can I use other citrus fruits instead of oranges?
Yes, this recipe adapts beautifully to other citrus fruits like blood oranges, lemons, or grapefruits. Each will bring its own unique tang and color to the cake, so feel free to experiment with your favorites.
What type of pan works best for this cake?
A 9-inch round cake pan is ideal to create the perfect shape and even caramelization. Using a metal pan provides better heat conduction, but a silicone pan can also work as long as it’s well greased.
How do I prevent the cake from sticking when inverted?
Properly greasing your pan before adding the caramel and orange slices is essential. Also, allowing the cake to cool slightly and running a knife around the edges before flipping helps release it cleanly.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might be slightly different but still delicious.
Is it better to use fresh or bottled orange juice?
Freshly squeezed orange juice is best for the brightest, most natural citrus flavor in this Orange Upside-Down Cake Recipe. Bottled juice can work but may have added preservatives or less vibrant taste.
Final Thoughts
This Orange Upside-Down Cake Recipe truly captures the joyful essence of citrus in a way that feels both nostalgic and refreshingly new. With its enchanting caramelized topping, tender crumb, and vibrant orange flavor, it’s a dessert that invites smiles and second helpings. I hope you give it a try soon and share this slice of sunshine with those you love!
Print
Orange Upside-Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Orange Upside-Down Cake featuring caramelized orange slices layered beneath a moist, flavorful cake infused with fresh orange zest and juice. Perfect for dessert or afternoon tea with its vibrant citrus flavor and tender crumb.
Ingredients
Caramelized Oranges
- 2 oranges, thinly sliced
- 1/2 cup granulated sugar
- 2 tbsp butter
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 cup whole milk
- 1/4 cup orange juice (freshly squeezed if possible)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set it aside to be ready for the batter and caramelized oranges.
- Make Caramelized Oranges: In a small saucepan over medium heat, melt 2 tablespoons of butter with 1/2 cup granulated sugar until the sugar dissolves and bubbles to create caramel. Pour this caramel mixture into the bottom of the prepared cake pan, then carefully arrange the thinly sliced oranges on top, overlapping slightly to cover the surface evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture. Then add in the eggs one at a time, mixing well after each addition for full incorporation. Stir in 1 teaspoon vanilla extract and the zest of one orange to impart fresh citrus aroma.
- Combine Batter: Gradually add the dry flour mixture to the butter mixture, alternating with 1/2 cup whole milk and 1/4 cup freshly squeezed orange juice. Begin and end with the flour mixture. Mix each addition just until combined to avoid overmixing, which ensures a soft crumb.
- Assemble Cake: Pour the prepared batter evenly over the caramelized orange slices in the cake pan, spreading it gently to cover the fruit layer completely for even baking and beautiful presentation once inverted.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating the batter is fully cooked.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes to set. Then run a knife gently around the edges to loosen it, place a serving plate over the pan, and carefully invert the cake to reveal the caramelized orange layer on top. Serve warm or at room temperature.
Notes
- Use freshly squeezed orange juice and fresh orange zest for best flavor.
- Ensure the cake is slightly cooled before inverting to prevent breaking.
- You can substitute whole milk with buttermilk for a tangier flavor and tender crumb.
- For a more intense caramel, you can cook the sugar and butter slightly longer but avoid burning.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
