Upside Down Orange Cake: A Zesty Citrusy Dessert

My take and tip for this orange upside down layer

I am excited to share this recipe and expand my Orange Cake collection along with this Orange Pound Cake, this Orange Chiffon Cake, and this Zesty Italian Hangover Cake. My favorite part about this cake, other than it is super moist and easy to make (like this Sicilian Orange Cake), is that you actually get to enjoy a bite of juicy plumy orange slice along with a tender and buttery cake. 

This orange upside down cake is baked much like this Apple Honey cake, with the fruit layered at the bottom of the pan. After testing many many cakes in this form I noticed that during baking, the batter expands and as a result, spreads the fruit (or nuts, like in this upside down Hazelnut Cake) to the edges of the pan. And because we need to invert the cake while it is still relatively warm the fruit slides the sides of the pan. This is why, I always layer the fruit about 1/2-inch away from the edges of the pan, giving the batter the space it need to spread.

The cake batter was inspired by this Italian Apple Cake, and it is super simple and can be made using  a stand mixer, a hand mixer, and a whisk with a large mixing bowl (even a food processor). It pairs perfectly with homemade whipped cream and a scoop of vanilla ice cream.

Ingredients

The complete list, including measurements can be found below in the recipe card.

For the caramelized orange topping

• 1-2 medium oranges, peeled and thinly sliced
• Honey
• Unsalted butter

For the cake batter

• All-purpose flour.
• Baking powder.
• Sugar. Because I am using honey for the topping, I decided not to use brown sugar.
• Fresh orange zest, from two oranges. For this cake you will need about two oranges, I like to use a vibrant oranges with deep color like navel oranges, Cara Cara or Blood oranges.
• Large eggs, at room temperature.
• Melted unsalted butter.
• Olive oil.
• Fresh orange juice. Zest the oranges before you squeeze them for the juice.
• Sour cream at room temperature.
• Vanilla extract.

Step-by-Step Instructions

Prepare the oranges

1. In a medium sauce pan warm the honey and the butter over medium heat until the butter has melted.
2. Pour the mixture in a 9-inch cake pan lined with parchment paper, and place in the refrigerator while you prepare the oranges.
3. Peel the oranges with your fingers (like when we were kids), and slice them into a 1/4 inch slices.
4. Remove the prepared tin from the refrigerator and arrange the orange slices over the honey caramel in a circular pattern, leaving about 1/2-inch space from the edges. Place the pan back in the refrigerator while you make the cake batter (for about 10-15 minutes).

Make the cake batter

1. In a large bowl rub the orange zest in the sugar.
2. Add the eggs and mix until you have a smooth and airy mixture.
3. Pour in the orange juice, sour cream, vanilla, oil and melted butter and mix until smooth.
4. Mix the flour with the baking powder in a medium bowl then mix it into the wet ingredients. Do not over mix, once the dry ingredients have been incorporated, stop mixing.
5. Pour the batter over the oranges and bake. The cake is ready when it is golden brown and a toothpick, or a cake tester comes out of the center of the cake with a few moist crumbs. 

Inverting the cake

It is important to invert the cake at the right time. If we. invert it before it cooled completely the oranges might slide off the edges giving us a messy topping. If we allow the cake to cool completely, the cake might stick the pan and we will end up with a mess. I recommend touching the pan for reference, it should be warm to the touch but not too hot, about 20-25 minutes.

Tips

• Choosing Oranges: Select oranges that are juicy and have thin skins for the best results. Blood oranges or Cara Cara oranges add a lovely color variation.
• Caramel: Be mindful when making the caramel. It should be golden and smooth, not too dark, as it can become bitter.
• Preventing Sticking: Ensure that the pan is well-greased before adding the caramel to prevent the oranges from sticking.
• Serve Warm: This cake is best served slightly warm, which enhances the flavor of the caramelized oranges.

Yields

This recipe makes one 9-inch cake, which typically yields 10-12 slices, depending on how generously you cut them. 

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. To freeze, gently wrap the cool cake with plastic wrap or aluminum foil and place in a bag then freeze for up to four weeks. Note that the cold temperature might effect the texture of the oranges.