Description
This Orange Upside-Down Cake features caramelized orange slices atop a tender, moist cake infused with fresh orange zest and juice. The citrusy, buttery sweetness is perfectly balanced and makes for a stunning dessert presentation, ideal for any special occasion or a delightful treat.
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 get ready for the caramelized orange base.
- Make Caramelized Oranges: In a small saucepan over medium heat, melt 2 tablespoons of butter with 1/2 cup of granulated sugar, stirring until the sugar dissolves and the mixture is bubbly. Immediately pour this caramel mixture into the bottom of the prepared cake pan and arrange the thinly sliced oranges on top, slightly overlapping for an attractive pattern. Set aside.
- 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. This will ensure even distribution of the leavening agents throughout the cake batter.
- Cream Butter and Sugar: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture becomes light and fluffy. This aerates the batter, resulting in a tender cake texture.
- Add Eggs and Flavorings: Beat in 2 eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract and the zest of 1 orange, adding fragrant citrus notes to the batter.
- Combine Batter Ingredients: 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. Start and finish with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Assemble Cake: Pour the prepared batter evenly over the caramelized oranges in the cake pan, smoothing the top with a spatula for an even bake.
- Bake: Place the cake pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Invert: Let the cake cool in the pan for about 10 minutes. Run a knife carefully around the edges to loosen it. Then, place a serving plate on top of the cake pan and invert the cake, releasing it so the caramelized orange topping is displayed beautifully.
Notes
- Use fresh oranges for the best flavor and presentation in the caramelized topping.
- If you prefer a less sweet topping, reduce the sugar in the caramel mixture by a quarter.
- Make sure to cool the cake slightly before inverting to prevent the topping from sticking or sliding off.
- The cake can be served warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.
