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
Scale
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.
