🍊 Orange Upside-Down Cake
Ingredients:
🍊 Topping:
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2–3 oranges (blood oranges, navels, or Cara Cara work great)
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1/4 cup (55g) unsalted butter
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1/2 cup (100g) brown sugar (light or dark)
🍰 Cake Batter:
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1 1/2 cups (190g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, room temp
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3/4 cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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Zest of 1 orange
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1/2 cup (120ml) orange juice (fresh is best)
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1/4 cup (60ml) sour cream or Greek yogurt
Instructions:
1. Prep Pan & Oranges:
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round cake pan and line the bottom with parchment paper.
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Slice oranges into thin rounds (~1/8–1/4 inch), removing seeds and skin if desired.
2. Make the Topping:
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Melt butter and brown sugar together in a small saucepan over medium heat until bubbly.
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Pour into the bottom of the prepared pan.
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Arrange orange slices neatly over the sugar mixture, slightly overlapping.
3. Make the Cake Batter:
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In a bowl, whisk flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until fluffy.
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Add eggs one at a time, beating well. Add vanilla and orange zest.
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Mix in orange juice and sour cream.
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Gently fold in dry ingredients until just combined (do not overmix).
4. Bake:
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Pour batter gently over the orange layer and smooth the top.
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Bake for 40–45 minutes, or until a toothpick comes out clean.
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Let cool in the pan for 10 minutes.
5. Invert & Serve:
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Carefully invert onto a serving plate. Remove parchment.
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Serve warm or room temp, optionally with whipped cream or vanilla ice cream.
📝 Tips:
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For extra shine, brush the top with a little warmed orange marmalade after baking.
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Want more orange flavor? Add a few drops of orange extract to the batter.
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This cake can be made a few hours ahead — just store at room temp and cover lightly.