28 Jul Easy orange upside-down cake recipe
Here is the citrus season, so we are searching for different recipes with them. I try to reinvent the classic pineapple upside-down cake with a more sour idea. I use navel oranges for this cake, but you can use blood oranges too, which will have an excellent result.
I love this recipe because it is easy to do in a few minutes and has an exquisite dessert for a last-minute dinner or guests at home. I think the part that lasts the most is peeling all the oranges and making them look perfect. When you serve the dessert, people will think you have done tremendous work to achieve this result.
Ingredients:
For the topping:
- large oranges
- unsalted butter
- brown sugar
For the cake batter:
- unsalted butter at room temperature
- white sugar
- pure vanilla extract
- egg
- fresh orange zest
- plain flour
- baking powder
- whole milk
Preheat the oven to 180°C or 350°F and grease a 9-inch cake pan or 22-cm rounded or springform pan.
Zest the oranges and set them aside for further use. in a cutting board, peel the oranges carefully, discarding all the white parts and slice them into round thick slices. Set them aside.
Melt the butter for the topping, pour the melted butter over the pan, and drizzle with the brown sugar. Decorate the bottom of the pan with the ranges in circles to complete the pan bottom.
In a large mixing bowl, beat the butter and sugar until it is creamy with an electric or hand mixer. Add the egg, vanilla and orange peel. Meanwhile, sift the flour and baking powder in another bowl. Alternate the dry ingredients mixture with the milk, so you need to put a third of the flour into the butter mixture and let it mix, then add half of the milk and let it mix. Repeat until you finish both.
Pour the mixture into the top of the orange slices carefully to avoid moving the decoration.
Bake for 50 minutes until it is ready. Let the cake cool for 15 minutes. Use an angled spatula to loosen the sides of the pan, turn the cake over the tray you will serve the dessert, and let it rest upside down for 15 minutes before removing the pan.
Frequently Asked Questions about the Orange Upside down-cake recipe:
The main components are oranges, sugar, butter, vanilla, flour, milk and eggs—almost all the ingredients you will have in your pantry.
Yes, you can use bloody oranges, tangerines or pomegranates.
First, you need to zest the oranges for the cake, then peel the oranges discarding almost every white part to avoid the bitter flavour. Then you will cut them into slices to have 4-5 round pieces of each orange.
Yes, it would help if you made the zest for the cake and then peeled it very well to cut all the white parts of the oranges.
A springform pan is the best because it will be easy to take the cake away, but I have to use a rounded pan without a problem, but you have to grease it carefully.
You must wait 15 minutes, flip the cake when it comes off the oven, and let it rest upside down for 15 minutes before pulling the pan off.
I prefer fresh ones to add a very citrus flavour.
When you serve them on the table, I place the oranges in circles so they look prettier.
You could add some toasted almonds to have an extra crunch.
You have to taste the cake 5 minutes before the completion of the oven time because every oven is different. You have to check it with a toothpick; if it comes clean, it is ok.
Yes, you can do it the day before your dinner but wrap it with film to keep it moist.
It will remain fresh for up to 3 days in a cool place with plastic wrap.
You can do it with a scoop of ice cream.
Yes, it looks very nice when you serve it, and you seem to have worked hard to achieve the result.
It would help to carefully peel the orange to discard all the white parts. The whites are what makes oranges bitter.
Easy orange upside-down cake recipe
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
A fancy and elegant dessert that would not take much time to prepare, and you will delight your guest at dinner. Perfect for those heavy dinners that need something soft for your paladar with simple ingredients.
Ingredients
For the Topping
-
2 oranges
-
1/4 cup butter
-
2/3 cup brown sugar
For the Cake:
-
1/3 cup unsalted butter (room temp)
-
1 cup sugar
-
1 teaspoon vanilla extract
-
1 1/3 cup plain flour
-
1 1/2 teaspoon baking powder
-
3/4 cup of milk
-
1 egg
-
1 tablespoon of orange zest
Instructions
-
Preheat the oven to 180°C or 350°F. Prepare a springform mould with parchment paper on the bottom and grease the rest of the pan. Set aside.
-
For the topping, grate the oranges to obtain the orange zest. Then slice the oranges in even slices and cut the peel with a sharp knife. Discarding all the white pith, it will help with the slightly bitter taste. Meanwhile, melt the butter in the microwave and pour it over the pan (parchment paper), sprinkle the brown sugar to cover and arrange the orange slices to look pretty when we turn it over at the end. Set aside.
-
For the cake: In a medium bowl, put all the ingredients (unsalted butter, sugar, vanilla, flour, baking powder, milk, egg and orange zest) and beat it with an electric or stand mixer for 2-3 minutes at high speed until all mixture is the same texture. Pour the mixture over the prepared topping. Use a spatula to even the top. Bake the cake for 50-55 minutes until a toothpick comes out clean. Let it cool down for 15 minutes, loose the side of the pan with a spatula and turn it over to the serving plate. Let it rest for 10 minutes so all the caramel juices drip over the cake. Remove the pan and serve it warm or cool, depending on your preference.
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You can serve it with a nice scoop of ice cream or a big dollop.
Notes
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The flavour of the cake is very citrusy, but if you want to enhance it replace the milk for orange juice.
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You will have a caramelised top that will contrast with the bitterness of the whole orange.
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The zest adds flavour to the cake, but if you want more sutil, you can omit the zest and use vanilla.
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The bottom cake is very moist and rich, so it will pair perfectly with delicate oranges.
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You can serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra flavour.
Keywords: orange upside down cake, citrus dessert, easy upside down cake
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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