Go Back
–+ servings
orange upside down cake recipe.
Print

Upside down orange cake

A tender and buttery orange cake layered with caramelized orange slices.
Course Dessert
Keyword orange upside down cake
Prep Time 25 minutes
Cook Time 50 minutes
Servings 12 people
Author Dikla Levy Frances

Ingredients

For the topping

  • 1-2 Oranges
  • 1/3 Cup Honey (120ml)
  • 1/4 Cup Unsalted butter cit into 1/2-inch pieces

For The Batter

  • 2 Cup All purpose flour (240g)
  • 2 teaspoons Baking powder
  • 1 1/2 Cup Sugar
  • 2 Tablespoons Fresh orange zest (about two medium oranges) (14g)
  • 1/2 Cup Olive oil (120ml)
  • 1/2 Cup Unsalted melted butter (113g)
  • 2 Large Eggs at room temperature
  • 1/4 Cup Fresh orange juice (60ml)
  • 1/3 Cup Sour cream (80ml)
  • 1 teaspoon Vanilla extract

Instructions

Make the topping

  • Grease and line with parchment paper the bottom of a nine-inch pan.
  • Pour the honey and add the butter to a medium sauce pan and cook it over medium heat until the butter has melted.
  • Pour the caramel over the parchment paper and refrigerate.
  • Peel the orange(s), and use a knife to slice them into 1/4-inch slices.
  • Arrange the orange sliced over the caramel making sure to leave about 1/2-inch gap between the fruit and the pan. Return the pan to the refrigerator while you make the batter.

Make the cake batter

  • In a medium bowl mix the flour and baking powder.
  • In a large mixing bowl, rub the orange zest with the sugar.
  • Mix in the eggs, using an electric mixer, or a whisk. (or a standing mixer fitted with the paddle attachment).
  • Add the oil, melted butter, juice, sour cream and vanilla extract and mix until smooth.
  • Stir in the dry ingredients.
  • Remove the pan from the refrigerator and pour the batter over the oranges.
  • Bake for 45-55 minutes at an 350F preheated oven until the cake is golden brown and a tooth pick comes out from the center of the cake with a few moist crumbs.
  • Remove from the oven and allow the cake to cool in the pan for about 20-25 minutes.
  • Invert the cake over a serving dish.

Notes

  • Store at room temperature at room temperature for up to three days, covered.
  • To freeze, wrap the cake with plastic wrap, place in a bag and freeze for up to four weeks. When ready, unwrap the cake and allow it to reach room temperature.
  • Make sure all of the ingredients are at room temperature.
  • Allowing the caramel and oranges to cool in the refrigerator is making sure that the oranges are set and won't move when we pour the batter over.
  • Leaving a gap between the pan and the fruit ensures that there is enough space form the cake batter to spread without pushing the fruit to the edges of the pan.