Description

This Upside Down Orange Cake Recipe delivers a beautifully caramelized citrus topping paired with a soft, tender cake infused with fresh orange flavor. The dessert features thinly sliced oranges arranged over a buttery caramel base, baked to create a stunning sunburst pattern that is both elegant and rustic. Perfect for brunch or special occasions, this cake combines bright, tangy notes with sweet, moist cake, making it a crowd-pleaser that looks and tastes professionally made.

Ingredients

Scale

For the topping:

2 large oranges, thinly sliced (about 1/4-inch thick)
1/3 cup sugar
2 tbsp butter

For the cake:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup butter, softened
2 large eggs
1/2 cup orange juice
Zest of 1 orange
1 tsp vanilla extract

Instructions

Preheat and prepare pan: Preheat your oven to 180°C (350°F). Generously grease a round cake pan to ensure the cake releases easily after baking.
Make caramel base: Melt 2 tablespoons of butter and 1/3 cup sugar together on low heat until just combined and smooth. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
Arrange orange slices: Evenly layer the thinly sliced oranges over the caramel base in a slightly overlapping sunburst pattern. Pat slices dry beforehand to prevent excess moisture.
Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
Cream butter and sugar: In a separate large bowl, beat 1/2 cup softened butter and 1/2 cup sugar together until the mixture is light, fluffy, and well aerated.
Add eggs and flavorings: Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Then add 1/2 cup orange juice, zest of 1 orange, and 1 teaspoon vanilla extract, mixing well.
Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined to avoid overmixing and developing gluten.
Pour batter over oranges: Carefully pour the batter over the arranged orange slices in the cake pan, smoothing the top evenly with a spatula.
Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and invert: Allow the cake to cool in the pan for 10 minutes. Then carefully run a thin knife around the edges, place a plate over the pan, and invert the cake to reveal the caramelized orange topping. Serve warm or at room temperature.

Notes

Use blood oranges for a vibrant, ruby-hued dramatic presentation.
Serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.
The cake’s flavor and moisture improve when made a day ahead, making it ideal for entertaining.
For best caramel results, melt butter and sugar over low heat and stir constantly to avoid hardening.
Pat orange slices dry before arranging to prevent soggy cake.
At high altitudes (above 3,500 feet), reduce baking powder by 1/4 teaspoon, increase oven temperature by 25°F, and reduce sugar by 1 tablespoon for optimal results.
Try a gluten-free flour blend to adapt this recipe for gluten-free diets.
Adding 2 tablespoons of Greek yogurt to the batter can create an even moister texture without altering flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Keywords: upside down cake, orange cake, caramelized orange, citrus dessert, caramel orange cake, brunch dessert, easy cake recipe, fruit dessert