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This orange upside-down cake is a show-stopping dessert! A variety of oranges are baked in a buttery caramel under a tender citrus cake, then flipped over for a delicious and gorgeous dessert!
I’ve decided that this is the Year of the Mosaic, mostly because I can’t stop making them. From the decoration of cakes to over-the-top upside down cakes, I just love the colorful array.
Who doesn’t need a little orange to pick up their winter season? This Orange Upside-Down Cake is definitely a showstopper, but if you’d like to tone it down while keeping the zest, I’ve got some ideas for you. Of my favorites, include these Orange Financiers I released during the 12 Days of Christmas this year. I flavor those with browned butter, orange and almond flour. They are soft, tender and delightfully addicting!
I also still have not gotten over my love-affair with Ginger Almond Orange Biscotti. Those sensational cookies are a little bit spicy and bit sweet! They have notes of ginger, orange, cardamom and cinnamon all baked to crispy perfection. Perfect for dunking in coffee or just snacking!
Orange Upside-Down Cake
- 4 Oranges sûpremes, mix of blood oranges and navel oranges
- Cut the oranges so that you slice off the rind and the thin skin exposing the pulp. Cut out sûpremes (slice out the pulp from the pith in wedges) or slice them into rounds. The second method uses fewer oranges and is much faster! Clearly I have regrets about my choices in the video!
- Spray a 9 inch round pan with cooking spray and the line with parchment. Set aside
- Preheat oven to 325°F
- Make the topping, which will be your first layer in the pan: Melt butter in a pot. Add remaining ingredients and cook until boiling and sugar has dissolved and caramelized. Pour in prepared pan and spread out. Arrange orange slices on top artfully.
- Sift together cake flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer cream butter, sugar and zest until light and fluffy.
- Beat in the eggs one at a time, scraping down between each addition. Add the vanilla with the last egg.
- Reduce the mixer speed to low and alternately add the flour mixture with the buttermilk. I like to do the last few folds with a spatula to make sure I don’t over mix the batter.
- Pour into prepared pan on top of citrus and then spread out with an offset spatula.
- Bake in preheated oven for 35-40 minutes or until puffed, golden brown and a cake tester come out with a few clinging crumbs in the center.
- Release the cake from the sides of the pan while still warm by running a butter knife or offset spatula around the edges.
- After 15 minutes, flip out the cake onto a rimmed baking sheet or cooling rack. The caramel will continue to drip, so make sure you have something to catch it! If you wait too long to flip, the caramel will begin to cool and set, and it won’t want to release from the pan. If you flip too soon, the caramel will be too runny and you will end up with a pool of sauce on the counter and not in your cake! Fortunately if this happens, just pour it into a jar or other vessel and pour it over the top when you serve it. Voilà! Problem solved.