Orange Upside-Down Cake

Orange Upside-Down Cake

Fresh fruit is SO expensive here this time of year. All of my favourites like peaches and berries are so pricey they are almost out of reach. On my last couple trips to the grocery store I did notice that blood oranges were in stock and for a not too terrible price. I hesitated to buy them since I wasn’t sure if my daughter and I could get through a whole bag of them and that was the only way to get them. But then my friend and I went out for brunch last week and my omelette came with a wonderful side of fresh fruit, including slices of blood orange. And it was so good! So I decided I would buy a bag and just use up a few of them in a recipe so they wouldn’t go to waste. I knew if I was going to cook with blood oranges I wanted to come up with a recipe that really showed off that beautiful color. And what better way to showcase those lovely oranges then with a recipe that puts fruit right on top! This Orange Upside-Down Cake is not only pretty but oh so yummy. You end up with almost candied orange slices on top and the light citrus pairs beautifully with the caramel. Of course if blood oranges aren’t available you can use a standard navel orange. You will lose the rich color but it will still be pretty and taste amazing.

Orange Upside-Down Cake
Recipe type: Cake
  • ½ cup of brown sugar
  • 3 oranges
  • 2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of softened butter (plus more for buttering the pan)
  • ¾ cup of granulated sugar
  • 2 eggs
  • ½ teaspoon of vanilla
  • 1 teaspoon of orange zest
  • Juice from one orange (about ¼ cup)
  • ¾ cup of milk
  1. Preheat your oven to 350.
  2. Butter a 9 or 10 inch round cake pan lightly on the sides and generously on the bottom.
  3. Sprinkle the brown sugar over the bottom of the pan.
  4. Slice two of the oranges thinly. I used a mandoline. A good sharp knife will work but try to get them as thin as possible.
  5. Arrange the orange slices on the bottom of the pan (over the brown sugar) starting in the middle and working you way out.
  6. In a medium bowl mix together the flour, baking powder, baking soda and salt.
  7. In a large bowl beat the butter and the sugar until light and fluffy.
  8. Add the eggs to the butter and sugar mixture and beat until well mixed.
  9. Next add the vanilla and orange zest and mix until combined.
  10. Pour the milk and orange juice into a measuring cup. The orange juice may make the milk curdle a little and that's ok.
  11. Pour ⅓ of the dry ingredients into the butter mixture and mix until combined.
  12. Add ½ of the milk/orange juice and mix again.
  13. Add another ⅓ of the flour and mix.
  14. Add the second half of your milk and mix.
  15. Finish with the last of your flour and mix until just combined.
  16. Your batter will be quite thick. Spoon it into the pan and level.
  17. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  18. Remove from oven and run a knife along the edges of the cake.
  19. Place a plate or platter over the pan and carefully flip it upside down.
  20. Let cool to room temperature before serving.



This article has 1 comment

  1. That looks so beautiful and I bet it’s really tasty as well. I love citrus and it’s a much needed addition to our winter meals.

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