Orange Upside Down Cake
User Reviews
5
Orange Upside Down Cake
Description
This cake begins by candying thin slices of blood and navel oranges separately in sugar syrup to maintain their vibrant colors and reduce bitterness. The cake batter combines orange zest, orange juice (sometimes blended with lemon juice for added zing), flour, baking powder, salt, sugar, butter, sour cream, and eggs for a moist, flavorful base.
The prepared cake pan is lined with alternating layers of the candied orange slices, and more batter is poured on top before baking in a 350°F oven. Once baked and inverted, the citrus slices form a glossy, bright topping that complements the tender crumb beneath.
The cake pairs well with dollops of whipped cream or ice cream, which temper its citrus tartness. It can also be finished with a simple blood orange glaze for added flavor and color contrast if desired. If baked in smaller portions or cupcakes, individual glazing accents the presentation.
Notably, making a reduction from blood orange juice alone is discouraged due to off flavors, and the candied layering step, though optional, helps preserve the fruit’s appearance and texture.
Ingredients
INGREDIENTS
For the Oranges:
- 1 blood orange
- 1 navel orange
- 2 cups water
- 1 ½ cups granulated sugar
For the Cake:
- 4 tsps orange zest grated from about 2 large oranges
- 1 cup orange juice you can add the juice of a lemon if you'd like some more zing, fresh, strained
- 2 1/4 cups all-purpose flour
- 2 1/2 tsps baking powder
- 1 tsp kosher salt
- 1 1/2 cups granulated sugar
- 1/3 cup butter unsalted
- 1/3 cup sour cream
- 3 egg large
Instructions
INSTRUCTIONS
For the Oranges:
- Cut both blood and navel oranges into slices.
- In a medium saucepan, over medium heat add 1 cup of water and ¾ cup sugar. Stir until the sugar has dissolved in pan. Layer in the blood orange slices. Bring down to a simmer and cook for about 10-12 minutes.
- Repeat this process for the navel orange slices.
For the Cake:
- Preheat the oven to 350° degrees F. Liberally butter a 9 inch cake pan.
- Sift together the flour, baking powder, and salt.
- Cream together the butter, sour cream, and orange zest.
- Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
- Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.
- Add of layer of alternating orange slices at the bottom of the pan.
- Pour batter about half way up in the pan.
- Bake until a toothpick inserted in the middle comes out clean, about 35 min.
- Cool the cake layer in the pans for 10 min. Loosen the layers by running a knife between the cake and the edge of the pan. Invert onto a rack to cool.
Notes
- Candy the orange slices separately to keep their colors distinct and reduce bitterness.
- Top the baked cake with whipped cream or ice cream to balance the citrus notes.
- A simple blood orange glaze can add flavor but may affect the bright appearance of the fruit topping.
- Avoid making a blood orange reduction alone as it can develop unpleasant flavors.
- For cupcakes, dip each one in glaze individually to maintain a two-tone look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 350kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3.5mg | 1% |
| Sodium | 190mg | 8% |
| Potassium | 65mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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