Desserts

Upside Down Orange Cake

Name: Upside Down Orange Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 large oranges; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup all-purpose flour; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1 teaspoon vanilla extract

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This upside down orange cake blends bright citrus with a tender, buttery crumb. Thin orange slices bake into a glossy, fragrant topping. The cake comes out moist and slightly caramelized. It smells fresh and sweet. It feels soft and satisfying with a gentle orange bite in every forkful. If you love citrus desserts, you might also enjoy a rich chocolate-orange pairing like this chocolate orange baked cheesecake (https://www.tastequick.com/chocolate-orange-baked-cheesecake/).

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 310 kcal
Protein: 4 g
Carbohydrates: 46 g
Fat: 13 g
Fiber: 1 g
Sugar: 29 g
Sodium: 100 mg

Why Make This Upside Down Orange Cake

This cake is quick, bright, and comforting. The orange slices make a pretty, glossy top when you invert the cake. It fills the kitchen with a fresh citrus aroma. The texture is soft from buttermilk and eggs. The caramel-like sheen adds a sweet, sticky note. It’s a great dessert for weeknights, tea time, or a simple celebration.

How to Make Upside Down Orange Cake

Start with ripe, thinly sliced oranges. Arrange them neatly to create an attractive topping. Make a simple batter by creaming butter and sugar, then add eggs and folded dry ingredients with buttermilk. The batter bakes to a moist crumb that keeps the oranges tender and juicy. Work gently when mixing to keep the cake light. Once baked, let it cool slightly, then invert so the citrus layer becomes the top. Serve warm for sticky slices or room temperature for cleaner cuts.

Ingredients:

3 large oranges
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. Slice the oranges thinly and arrange them in a single layer at the bottom of the cake pan.

Step 2: Mixing

In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the creamed mixture, alternating with buttermilk and vanilla until smooth.

Step 3: Baking

Pour the batter over the oranges in the pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top (which is the bottom while baking) should look set and slightly caramelized at the edges.

Step 4: Finishing

Allow to cool for 10 minutes, then invert onto a serving plate. Gently lift the pan off the cake so the orange slices shine on top. Serve warm or at room temperature.

How to Serve Upside Down Orange Cake

Serve slices warm for a soft, sticky top. Add a scoop of vanilla ice cream or a dollop of whipped cream for contrast. For a light finish, garnish with a sprinkle of powdered sugar or a few thin orange zest strips. This cake works well for afternoon tea, brunch, or a relaxed dessert after dinner.

How to Store Upside Down Orange Cake

At room temperature: Cover loosely with plastic wrap or a cake dome. Keep for up to 2 days.
In the refrigerator: Store in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.
Freezing: Wrap individual slices tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge and warm gently before serving.

Expert Tips for Perfect Upside Down Orange Cake

Slice oranges very thin for even caramelization and easier cutting.
Pat the orange slices dry on paper towels if they seem very wet. Excess juice can make the cake soggy.
Room-temperature eggs and butter mix more evenly and give a lighter cake.
Don’t overmix once you add the flour. Mix until combined for a tender crumb.
Check doneness with a toothpick in the center. If it’s slightly moist but not batter-y, it’s done.
Let the cake cool 10 minutes before inverting to prevent the topping from sticking.
If oranges are bitter, try navel oranges or blood oranges for a sweeter flavor.

Delicious Variations

Honey-Glazed Orange: Brush oranges with honey before arranging for extra shine and sweetness.
Almond Orange: Replace 1/4 cup flour with 1/4 cup almond flour and add 1/2 teaspoon almond extract.
Spiced Orange: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry mix.
Marmalade Swirl: Stir 2 tablespoons orange marmalade into the batter for extra citrus layers.
Boozy Twist: Add 1 tablespoon dark rum or Grand Marnier to the batter for an adult flavor.

Frequently Asked Questions

Q: Can I use regular milk instead of buttermilk?
A: Yes. Use 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit 5 minutes to make a quick buttermilk substitute. This keeps the cake tender.

Q: My oranges are too thick or seedy. What can I do?
A: Remove seeds and slice thinly across the orange. If the peel is bitter, peel the oranges and use thin rounds of just the flesh.

Q: The top stuck to the pan when I inverted it. How can I prevent that?
A: Make sure you greased the pan well and let the cake cool about 10 minutes before flipping. Run a thin knife around the edge and tap the pan gently to release it.

Q: Can I make this in a square pan or loaf pan?
A: Yes. Baking time may change. A 9×9-inch square pan will need similar time; a loaf pan will need longer. Check doneness with a toothpick.

Q: How do I keep the oranges from making the cake soggy?
A: Slice thin, pat dry, and arrange in a single layer. Don’t overpour any syrup from the oranges into the batter. Bake at the right temperature to set the crumb quickly.

Q: Can I reduce the sugar?
A: You can reduce the sugar slightly, but the 1 cup helps the caramel-like finish and tender crumb. Reducing too much will affect texture and browning.

Q: Is this cake freezer-friendly?
A: Yes. Wrap slices tightly and freeze up to 2 months. Thaw in the fridge overnight and warm before serving.

Conclusion

This upside down orange cake is simple, bright, and satisfying. Its glossy citrus top and soft, buttery crumb make it a crowd-pleaser. Try it warm with ice cream or chilled with tea. For another orange-forward dessert idea, see Upside Down Orange Cake | Olive & Mango (https://www.oliveandmango.com/upside-down-orange-cake/). Give it a try — the kitchen will smell amazing and the slices will disappear fast.