If you’re looking for a cake that radiates sunshine and bursts with vibrant citrus flavor, this Orange Upside-Down Cake Recipe is an absolute delight to bake and savor. Imagine juicy, caramelized orange slices nestled atop a tender, buttery cake infused with fresh orange zest and juice — it’s a celebration of brightness and warmth in every bite. Perfect for sharing with friends or elevating an ordinary day, this cake combines simple ingredients in a way that turns any moment into something truly special.
Ingredients You’ll Need
The beauty of this Orange Upside-Down Cake Recipe lies in its simplicity. Each ingredient is carefully chosen for its role in creating the perfect harmony of texture, sweetness, and citrusy freshness. From the luscious sliced oranges that crown the cake to the soft crumb enriched with real orange juice, every component is essential.
- 2 oranges, thinly sliced: Fresh and juicy, these slices become beautifully caramelized for a glossy topping.
- 1/2 cup granulated sugar: Adds sweetness and helps create the caramel base.
- 2 tbsp butter: Used to make the caramel that holds the oranges in place.
- 1 1/2 cups all-purpose flour: Provides the structure and lightness of the cake.
- 1 1/2 tsp baking powder: Ensures the cake rises to fluffy perfection.
- 1/4 tsp salt: Balances sweetness and enhances flavor depth.
- 1/2 cup unsalted butter, softened: Makes the batter rich and tender.
- 3/4 cup granulated sugar: Sweetens the cake batter beautifully.
- 2 eggs: Bind ingredients and add moisture.
- 1 tsp vanilla extract: Adds a warm, aromatic undertone.
- Zest of 1 orange: Intensifies the citrus flavor without adding extra moisture.
- 1/2 cup whole milk: Keeps the cake moist and soft.
- 1/4 cup orange juice (freshly squeezed if possible): Infuses the batter with fresh orange brightness and helps with crumb tenderness.
How to Make Orange Upside-Down Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Getting this base ready is crucial for the caramelized oranges later, and it ensures your cake will release easily once baked and flipped.
Step 2: Create the Caramelized Orange Base
Melt 2 tablespoons of butter and 1/2 cup sugar in a small saucepan over medium heat until the mixture is bubbly and smooth. Pour this caramel into the bottom of your cake pan, then artfully arrange the thin orange slices on top, overlapping them slightly. This will form the gorgeous, glossy top once the cake is inverted.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This step ensures the leavening and seasoning are evenly distributed for a perfect cake crumb.
Step 4: Cream Butter and Sugar, Add Eggs and Flavor
In a large bowl, beat 1/2 cup softened butter with 3/4 cup sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to build a smooth, aerated batter. Then, mix in 1 teaspoon vanilla extract and the zest of one orange for that signature citrus aroma.
Step 5: Combine Wet and Dry Mixtures
Alternately add the dry ingredients with 1/2 cup whole milk and 1/4 cup orange juice to the butter mixture. Remember to start and finish with the dry ingredients, stirring just until combined. Overmixing can make the cake dense, so gentle folding is the key.
Step 6: Assemble the Cake
Pour the batter evenly over the caramelized oranges in your cake pan. Smooth the top with a spatula so the cake bakes uniformly and the beautiful orange slices peek through after baking.
Step 7: Bake to Perfection
Bake the cake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma of orange and caramel wafting through your kitchen will be irresistible!
Step 8: Cool and Invert
Let the cake cool in the pan for about 10 minutes, which helps it set so the topping stays in place. Run a knife around the edge to loosen it, then carefully flip the cake onto a serving plate. Watch as the gorgeous caramelized oranges become the stunning top of your cake!
How to Serve Orange Upside-Down Cake Recipe
Garnishes
Keep it simple with a light dusting of powdered sugar or a dollop of freshly whipped cream to complement the caramelized oranges. For extra flair, add a sprinkle of toasted almonds or a few edible flowers to brighten the presentation.
Side Dishes
This cake pairs wonderfully with a scoop of creamy vanilla ice cream or a refreshing fruit salad. The coolness and subtle sweetness provide the perfect contrast to the rich, citrus-infused cake.
Creative Ways to Present
Consider serving slices on elegant dessert plates with a drizzle of warm orange sauce or a spoonful of mascarpone cheese infused with a touch of honey. For a festive touch, arrange smaller mini versions of the cake for individual servings at gatherings—guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Orange Upside-Down Cake Recipe tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. Keeping it from drying out preserves its moist, tender crumb and caramel top.
Freezing
If you’d like to save your cake for longer, freeze it well wrapped in plastic and aluminum foil for up to three months. Thaw overnight in the refrigerator before serving to maintain the best texture and flavor.
Reheating
To enjoy your cake warm, gently heat individual slices in the microwave for about 15–20 seconds or warm in a low oven (around 300°F) for 10 minutes. Warming brings out the rich caramel notes and enhances the orange aroma.
FAQs
Can I use blood oranges instead of regular oranges?
Absolutely! Blood oranges add a deeper color and a slightly different citrus flavor that makes the cake even more visually stunning and delicious.
What if I don’t have whole milk?
You can substitute whole milk with 2% or even a dairy-free alternative like almond milk, but keep in mind whole milk offers the best richness and moistness in the cake.
How do I prevent the cake from sticking when flipping?
Be sure to generously butter and lightly flour your cake pan before adding the caramel and orange slices. Also, letting the cake cool for about 10 minutes before flipping helps the top to set and release smoothly.
Can this cake be made gluten-free?
Yes, using a gluten-free all-purpose flour blend that includes xanthan gum will work well. Make sure the blend is suitable for baking to maintain the cake’s tender crumb.
Is it necessary to use fresh orange juice?
Freshly squeezed orange juice gives the brightest, most vibrant flavor, but store-bought orange juice without added sugar or preservatives can also be used in a pinch.
Final Thoughts
This Orange Upside-Down Cake Recipe is a fantastic way to bring a little sparkle to your baking routine. Its mix of tangy citrus and rich caramel is timeless and comforting, yet wonderfully fresh. Give it a try—you’ll find it’s not only wonderfully delicious but also a joyful kitchen adventure that’s perfect for sharing with those you love.
Print
Orange Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Upside-Down Cake is a delightful twist on a classic dessert, featuring caramelized orange slices that create a beautiful and flavorful topping once inverted. The moist, tender cake is infused with both orange zest and juice, offering a bright citrus flavor that complements the sweet buttery caramel. Perfect for an elegant dessert or a special occasion treat.
Ingredients
Caramelized Orange Topping
- 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 prepare for the cake.
- Make Caramelized Orange Base: 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 becomes bubbly. Pour this caramel mixture evenly into the bottom of the prepared cake pan. Arrange the thinly sliced oranges over the caramel, slightly overlapping them for an attractive presentation, then set the pan aside.
- Combine 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 aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is light and fluffy. This process incorporates air and ensures a tender cake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 teaspoon vanilla extract and the zest of 1 orange, which will enhance the citrus aroma and flavor.
- Combine Batter Ingredients: Gradually incorporate the dry flour mixture into the wet mixture alternately with 1/2 cup whole milk and 1/4 cup orange juice, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can lead to a dense cake.
- Assemble and Bake: Pour the prepared batter evenly over the caramelized oranges in the cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Invert Cake: Let the cake cool in the pan for about 10 minutes. Run a knife carefully around the edges to loosen it, then invert the cake onto a serving plate, revealing the glossy caramelized orange topping. Serve warm or at room temperature.
Notes
- Use freshly squeezed orange juice and fresh orange zest for the most vibrant citrus flavor.
- Make sure to grease the cake pan well to help with easy removal and clean inversion.
- Let the cake cool slightly before inverting to prevent caramel from sticking.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
