There is something truly magical about the Orange Upside Down Cake Recipe that instantly brightens any gathering or cozy afternoon. This cake is a delightful combination of tangy, sweet citrus paired with a rich, buttery caramel topping that creates a gorgeous, glossy finish when flipped. The texture is unbelievably moist, with a light crumb that melts in your mouth, all while showcasing those vibrant orange slices that make the cake as beautiful as it is delicious. Every bite tells a story of sunshine and comfort, making it a perfect choice to share with friends and family or to treat yourself on any day of the week.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to this Orange Upside Down Cake Recipe. Each one plays a critical role in achieving the perfect balance of sweetness, moisture, and vibrant citrus flavor — from the fresh oranges to the tender cake crumb and that luscious caramel glaze.
- 4 oranges (a mix of blood orange and cara cara or navel): Using a variety of oranges adds depth of color and a complex, sweet-tart flavor to the cake.
- ¾ cup granulated sugar: Crucial for making the caramel layer that so beautifully complements the citrus.
- Pinch kosher salt: Enhances all the flavors, balancing the sweetness while lifting the overall taste.
- 3 tablespoons unsalted butter (cubed): Melts into the caramel to give it a rich, glossy finish and smooth texture.
- 1 tablespoon lemon juice (half a lemon): Provides a little tang that brightens the caramel and intensifies the citrus notes.
- 2 cups cake flour: Offers a tender and delicate crumb, perfect for light, airy cake layers.
- 2 teaspoons baking powder: Helps the cake rise nicely, giving it a soft and fluffy texture.
- ½ teaspoon baking soda: Works with the buttermilk to create lift and tenderness.
- 1 teaspoon kosher salt: Balances sweetness and enhances the flavors in the batter.
- 9 ½ tablespoons unsalted butter (room temperature): Creamed with sugar to create a tender crumb and rich flavor.
- 1 cup light brown sugar (or dark): Adds moisture and a hint of caramel flavor that complements the topping perfectly.
- 2 blood oranges (zested, or 1 regular orange): The zest infuses the batter with fresh citrus aroma and subtle flavor.
- 2 whole eggs: Bind all the ingredients together and add structure to the cake.
- 1 ½ teaspoons vanilla extract: Adds warmth and depth to balance the bright citrus notes.
- 1 cup low fat buttermilk: Reacts with baking soda and keeps the cake moist with a delicate tang.
How to Make Orange Upside Down Cake Recipe
Step 1: Prepare the Oranges
Start by carefully slicing off the orange rinds and thin white membranes to expose the juicy pulp. You can either cut out individual orange supremes or slice the oranges into rounds. The rounds are quicker and require fewer oranges, but either way lends that vibrant citrus centerpiece to your cake. This step sets the stage for a stunning presentation once the cake is flipped.
Step 2: Prepare the Pan and Preheat
Spray a 9-inch round pan with cooking spray and line it with parchment paper. This lining prevents sticking and makes flipping the cake a breeze later on. Once your pan is ready, preheat your oven to 325°F if using convection or 350°F for conventional ovens. Having the right temperature is key to baking the cake evenly and getting a perfect golden crust.
Step 3: Make the Caramel Layer
Melt the 3 tablespoons of cubed butter in a pot, then add the granulated sugar, pinch of kosher salt, and lemon juice. Cook this mixture until it boils and the sugar is fully dissolved and caramelized. Immediately pour this luscious caramel into your prepared pan and spread it evenly over the base. Next, arrange your prepared orange slices or rounds on top of the caramel in an artful pattern. This caramel-orange layer will become the shining, glossy crown of your Orange Upside Down Cake Recipe once baked and flipped.
Step 4: Combine Dry Ingredients
Sift together the cake flour, baking powder, baking soda, and salt in a large bowl. Sifting aerates the flour and ensures your leavening agents are evenly distributed for a consistent rise and light texture throughout the cake.
Step 5: Cream Butter, Sugar, and Zest
In a standing mixer bowl, cream the room temperature butter with the light or dark brown sugar and orange zest until the mixture is fluffy and pale. This step is essential for building air into the batter, which translates to a tender, soft crumb full of bright citrus fragrance.
Step 6: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides occasionally to keep the mixture smooth and even. Stir in the vanilla extract with the last egg to deepen the flavor complexity.
Step 7: Mix in Flour and Buttermilk Alternately
Reduce your mixer speed to low and gently alternate adding the dry flour mixture with the buttermilk. Start and end with the flour, mixing just enough to combine. Use a spatula for the final folds to avoid overmixing, which can make the cake dense instead of airy and light.
Step 8: Pour and Spread the Batter
Pour the batter over the arranged orange slices and caramel layer in your prepared pan. Spread it out evenly with an offset spatula so it covers the fruit completely but doesn’t disturb the arrangement too much. This ensures every bite has a beautiful slice of caramelized orange on top.
Step 9: Bake Until Golden and Puffed
Bake your cake for 35 to 40 minutes. You’ll know it’s done when it is golden brown, well risen, and a cake tester inserted in the center comes out with a few moist crumbs but no raw batter. This step is crucial because underbaking will make the cake gummy, while overbaking will dry it out.
Step 10: Loosen and Cool Before Flipping
While the cake is still warm, carefully run a butter knife or offset spatula around the pan edges to release it. After letting the cake rest for 15 minutes, flip it out onto a rimmed baking sheet or cooling rack. This part requires timing: flipping too soon and the caramel will run everywhere; flipping too late and the caramel may stick. If any caramel sauce spills, simply save it in a jar to drizzle back onto your slices later.
How to Serve Orange Upside Down Cake Recipe
Garnishes
Finish your slices with a dusting of powdered sugar or a dollop of whipped cream to add a delicate sweetness and creaminess that compliments the zesty oranges beautifully. Fresh mint leaves also add a pop of color and a fresh herbal note if you want to get creative with your plating.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a side of Greek yogurt topped with honey for a balanced contrast of tangy and sweet. For brunch or dessert, a fresh berry salad can also enhance the citrus flavors without overpowering them.
Creative Ways to Present
Serve the cake whole on a beautiful cake stand to show off the glossy orange topping, or slice it into wedges and place each on a dessert plate with a drizzle of any leftover caramel sauce. You can even try layering small cakes or cupcakes with caramelized orange slices for a fun party variation of the classic Orange Upside Down Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Orange Upside Down Cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Keeping the cake covered will maintain its moisture, and chilling it slightly helps the flavors meld even further.
Freezing
You can freeze this cake wrapped tightly in plastic wrap and then in foil for up to one month. When ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving to preserve its wonderful texture and flavor.
Reheating
If you prefer a warm slice, gently reheat individual pieces in the microwave for 15-20 seconds or warm a larger portion in a low oven (around 300°F) covered lightly with foil until just heated through. Warm cake will bring out the caramel’s lusciousness and release the citrus aroma beautifully.
FAQs
Can I use only one type of orange for the Orange Upside Down Cake Recipe?
Absolutely! While mixing blood oranges and cara cara or navel oranges adds complexity and color contrast, using just one variety will still provide delicious, bright citrus flavor. Navel oranges are great for sweetness, while blood oranges offer a more intense and unique taste.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute will react similarly with the baking soda to keep your cake moist and tender.
Can this recipe be made gluten-free?
Yes, you can substitute the cake flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture. Be sure to use a blend containing xanthan gum or add it separately to help with structure and moisture retention.
What if my caramel hardens before flipping the cake?
If the caramel cools and sets too much, gently warm the pan over low heat for a minute or two to soften it again before flipping. Alternatively, carefully loosen the edges with a knife and allow the cake to cool a bit more before trying to flip again, or pour the caramel sauce over each slice when serving.
Can I make mini versions of the Orange Upside Down Cake Recipe?
Yes! Using muffin tins or small ramekins lined with caramel and orange slices works perfectly for single servings. Adjust the baking time to about 18-22 minutes depending on the size, and keep an eye on them to avoid overbaking.
Final Thoughts
Trust me, once you try this Orange Upside Down Cake Recipe, it will quickly become a cherished favorite in your baking repertoire. It’s all about the balance of bright citrus sweetness coupled with buttery caramel richness and a soft, tender crumb that just feels like a warm hug from the inside out. So gather your ingredients, invite loved ones over, and enjoy every delightful bite of this truly spectacular cake.
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Orange Upside Down Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Orange Upside Down Cake is a vibrant, moist dessert featuring a caramelized layer of fresh oranges atop a tender, fluffy cake. Using a mix of blood oranges and cara cara or navel oranges adds a beautiful color contrast and fresh citrus flavor, perfectly balanced by a buttery caramel base. Baked to golden perfection, this cake offers a delightful twist on a classic upside down cake that’s sure to impress at any gathering.
Ingredients
Fruit and Caramel Layer
- 4 oranges (mix of blood orange and cara cara or navel)
- ¾ cup granulated sugar
- Pinch kosher salt
- 3 tablespoons unsalted butter (cubed)
- 1 tablespoon lemon juice (freshly squeezed, about half a lemon)
Cake Batter
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 9 ½ tablespoons unsalted butter (room temperature)
- 1 cup light brown sugar (or dark brown sugar)
- 2 blood oranges (zested) or 1 regular orange zest
- 2 whole eggs
- 1 ½ teaspoons vanilla extract
- 1 cup low fat buttermilk
Instructions
- Prepare the Oranges: Slice off the rind and thin skin from the oranges to expose the pulp. Either cut out supremes by slicing the pulp from the pith in wedges or slice the oranges into rounds for a quicker method. Set aside.
- Prepare the Pan and Preheat Oven: Spray a 9-inch round pan with cooking spray and line it with parchment paper. Set aside. Preheat your oven to 325°F if using convection (fan) or 350°F if using conventional heat (no fan).
- Make the Caramel Base: In a pot, melt 3 tablespoons of cubed unsalted butter. Add ¾ cup granulated sugar, a pinch of kosher salt, and 1 tablespoon lemon juice. Cook the mixture until it boils and the sugar dissolves completely and begins to caramelize. Immediately pour the caramel evenly into the prepared cake pan, spreading it out. Arrange the prepared orange slices artfully on top of the caramel.
- Sift Dry Ingredients: In a bowl, sift together 2 cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
- Cream Butter, Sugar, and Zest: In the bowl of a stand mixer fitted with a paddle attachment, cream 9 ½ tablespoons room temperature unsalted butter, 1 cup light brown sugar, and the zest of 2 blood oranges (or 1 regular orange) until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl between each addition to ensure complete incorporation. Add 1 ½ teaspoons vanilla extract with the last egg and mix until combined.
- Combine Dry Ingredients and Buttermilk: Reduce the mixer speed to low. Alternately add the sifted dry ingredients and 1 cup low fat buttermilk to the batter, beginning and ending with the dry ingredients. Fold the last few additions gently with a spatula to avoid over mixing.
- Assemble the Cake: Pour the cake batter over the arranged orange slices and caramel in the prepared pan. Spread the batter evenly using an offset spatula.
- Bake: Place the cake in the preheated oven and bake for 35-40 minutes or until the cake is puffed, golden brown on top, and a tester inserted in the center comes out with a few moist crumbs.
- Release the Cake: While the cake is still warm, run a butter knife or offset spatula around the edges of the pan to loosen the cake from the sides.
- Cool and Invert: After allowing the cake to cool for 15 minutes, carefully invert it onto a rimmed baking sheet or cooling rack to catch any dripping caramel. If the caramel drips too much or hardens too soon, collect it and serve over the cake as a sauce.
Notes
- Using a mix of blood oranges and cara cara or navel oranges gives the cake a beautiful color contrast and depth of flavor.
- If you prefer a quicker method for preparing the oranges, slicing them into rounds is perfectly fine and less time consuming.
- Be careful when inverting the cake to avoid losing too much caramel sauce; let it cool just enough to set but not harden.
- This cake can be served warm or at room temperature and pairs beautifully with whipped cream or vanilla ice cream.
- You can substitute light brown sugar with dark brown sugar for a richer caramel flavor if desired.
- Use fresh lemons for the lemon juice to enhance the citrusy brightness of the caramel.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
