Description
This Delicious Upside Down Orange Cake features tender, moist cake infused with fresh orange zest and topped with caramelized orange slices for a stunning and flavorful dessert. Perfectly balanced between sweet and tangy, this cake is easy to prepare and bakes to a golden perfection, making it an impressive centerpiece for any occasion.
Ingredients
Scale
For the Topping
- 2 medium oranges, thinly sliced
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup brown sugar
For the Cake Batter
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Zest from 1 orange
Instructions
- Prepare Your Cake Pan: Preheat your oven to 350°F (175°C). Grease your cake pan thoroughly and line the bottom with parchment paper to ensure easy removal after baking.
- Caramelize the Oranges: In a saucepan, melt 1/4 cup of butter together with the brown sugar over medium heat until the sugar dissolves and the mixture caramelizes. Immediately pour this caramel mixture into the prepared cake pan and carefully arrange the thinly sliced oranges in a single even layer on top.
- Cream Butter and Sugar: In a mixing bowl, cream the remaining 1/4 cup butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and the fresh orange zest to impart a vibrant citrus aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined for a tender crumb.
- Bake the Cake: Pour the prepared batter gently over the arranged orange slices in the cake pan. Smooth the top evenly. Place in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Flip and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then carefully invert the cake onto a serving plate so the caramelized orange slices are on top. Serve warm or at room temperature to enjoy the full flavor and moist texture.
Notes
- Ensure the orange slices are uniform in thickness to cook evenly and present well.
- Line the cake pan with parchment paper for easy release; greasing alone might not be sufficient due to the caramel.
- Use ripe but firm oranges to prevent too much moisture from making the cake soggy.
- The cake is best served within a day or two for optimal freshness but can be stored covered at room temperature.
- Can be paired nicely with whipped cream or vanilla ice cream for an indulgent dessert.
