I’ve had this upside down orange cake recipe on my mind since a few days but did not really find the time to bake it. After spending a full day tweaking and adjusting my blog, I have finally managed to birth life into it once more.
It has been a tiring long day of delving into new experiences and experimenting with things I had never stumbled across before. So once I had something presentable, I made my way to the kitchen to de-stress with some baking.
I love me everything citrus. From lemons to oranges to grapefruits, I love the zesty, fresh, and flavorful profile of all things citrus. So I decided to start off with an orange cake.
Come winter, summer, or spring, oranges are an absolute must-have in my house. Not only because they’re delicious, but because you can use everything of the fruit.
I love making candy with the peels, juices with the pulp, and of course, a cake that uses both.
Made with ingredients straight out of your pantry, this orange cake is so incredibly fluffy and moist – it takes no effort to whip up and the end result is mesmerizing.
In this particular recipe, I sliced up my oranges (peel and all) and laid them on the base of my baking pan. I’ve had a lot of people ask if we’re supposed to caramelize the orange slices first or if we should peel them first.
The answer is nope and nope. Just take your oranges. Wash them. Slice them. And get to layering.
What makes this Upside Down Orange Cake so fluffy?
The secret to baking this super moist and fluffy cake is to bake it for longer at a lower heat setting. I baked this for 45 minutes at 140 °C and oh. my. god. was it so worth the wait!
Upside Down Orange Cake
4-6
servings10
minutes45
minutesKeep your device screen on
Ingredients
- Cake Batter
2 eggs
3/4 cup granulated sugar
1/2 cup oil + 1/4 cup melted butter
1 tsp orange essence
1/2 cup fresh orange juice
1 tbsp freshly grated orange zest
1 tsp baking powder
1 1/2 cups all purpose flour
- Orange Base
6-8 orange slices
1 tbsp granulated sugar
Directions
- Begin by preheating your oven at 140 °C making sure to choose the setting for both the upper and lower grill.
- Sprinkle about half a tablespoon of white granulated sugar at the base of your cake pan. I used a 6-inch square baking dish for this recipe.
- Arrange your orange slices in our desired manner and top them off with the remaining half tablespoon of sugar and set aside. The sugar will help caramelize your orange base and yield a gorgeous golden bottom when you turn the cake upside down.
- For you batter, mix the eggs, sugar, and oil + butter in a large mixing bowl. I used a hand whisk for this recipe, you can choose to use an electric whisk if you would like to.
- Add in the range essence, juice and zest and mix together well.
- Now add in your dry ingredients and fold the batter together until it is all well combined.
- Pour your batter over the orange base and gently tap your cake pan on the countertop to release any and all bubbles.
- Bake for 45 minutes at 140 °C or until you can insert a dry toothpick into the center of the cake and it comes out clean.
Notes
- If your cake rises and forms a dome, not to worry, you can easily level it off with a serrated knife to create a flat level surface before you can flip it over.
