Description
Sweet zesty orange upside-down cake delivers sunshine on a plate, blending citrus brightness with caramelized warmth. Dessert lovers will savor each moist, tangy slice that promises delightful Mediterranean-inspired comfort.
Ingredients
Scale
Fresh Produce:
- 4 medium oranges, sliced
- Zest from 1 orange
Cake Topping:
- 1/2 cup (113 grams) unsalted butter
- 3/4 cup brown sugar
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cake Dry and Wet Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Craft a luscious caramel base by gently melting butter, brown sugar, and honey in a saucepan over medium heat. Whisk until the mixture transforms into a silky, uniform glaze. Incorporate cinnamon and salt for depth of flavor.
- Generously coat a 9-inch round cake pan with the caramel mixture, creating an even layer that will later become the cake’s glistening top.
- Artfully arrange fresh orange slices across the caramel foundation, ensuring complete coverage for a vibrant presentation.
- Sift together dry ingredients in a medium bowl, combining flour, baking powder, baking soda, and salt to ensure smooth integration.
- In a separate large mixing bowl, cream butter and sugar until light and airy, developing a fluffy texture that promises a tender crumb.
- Introduce eggs individually, thoroughly incorporating each one to create a stable emulsion that will support the cake’s structure.
- Fold in orange juice, vanilla extract, and zest, infusing the batter with bright citrus notes and aromatic complexity.
- Gradually alternate adding dry ingredients and buttermilk to the wet mixture, stirring minimally to prevent gluten development and maintain a delicate texture.
- Gently pour the batter over the orange-lined caramel base, distributing evenly to ensure consistent baking.
- Bake in a preheated 350°F oven for 35-40 minutes, monitoring until a toothpick emerges clean and the cake achieves a golden-brown surface.
- Allow the cake to rest in the pan for 10 minutes, enabling the caramel to slightly set and ease the inversion process.
- Confidently flip the cake onto a serving plate, revealing the glistening orange-caramel topping.
- Serve slightly warm, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake’s zesty profile.
Notes
- Slice oranges thinly and uniformly to ensure even caramelization and attractive presentation across the cake surface.
- Drain orange slices slightly on paper towels to prevent excess moisture from making the cake soggy during baking.
- Use room temperature ingredients like butter, eggs, and buttermilk to create a smoother, more consistent cake batter with better rising potential.
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version of this delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg