Orange Upside Down Cake

5 from 5 votes

This easy-to-make Orange Upside Down Cake is a simple yet stunning recipe. A moist, airy cake crowned with sweet oranges and a zesty citrus glaze. This eye-catching dessert is a seasonal nod to winter’s citrus harvest or a sweet and fresh addition to spring picnics.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 256kcal

Author: Kate O'Malley

Ingredients

Orange Topping

2 tablespoon dark brown sugar
juice of half a lemon
1 teaspoon vanilla extract
2-3 oranges depending on the size of the oranges
1 stick cinnamon
water enough to just cover the oranges in a small pot.

Orange Cake

1 cup sugar
3 eggs
½ cup sunflower oil
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup sour cream
¼ cup orange juice

Citrus Glaze

the juice of one grapefruit
2 tablespoon dark brown sugar

Instructions

Preheat the oven to 350F. Line the cake pan with baking paper.

Prepare the Orange Topping

Cut the oranges into thin slices (approx. ½ inch). You will need enough to cover the bottom of your cake time with the slices overlapping to cover any gaps.
In a bowl, mix the brown sugar, lemon juice, and vanilla. Stir well.
Put the sliced oranges and the cinnamon stick in a small pot. Add the sugar syrup and water. Just enough water to barely cover the oranges.
Place on the stove over high heat. Bring to a boil. After it boils, reduce the heat to the lowest setting and let it simmer for 10 minutes. Remove from heat and let cool for 10 min.

Prepare the Cake Batter

In a medium bowl, mix sugar and eggs. Beat the mixture very well for about 2 minutes. A whisk is sufficient for this.
Add the oil and beat the texture again for about 1 minute. Add the sour cream and mix again until combined.
Sift the flour, baking powder, and baking soda into a bowl.
Add one part of the dry mix to the wet, mixing until combined. Add the rest of the flour and mix again.

Make the Citrus Glaze

Mix the juice of one grapefruit and brown sugar in a small saucepan. Place on a stove over medium heat and stir. Once bubbles appear and the mixture begins to thicken slightly, turn off the heat and allow to cool for 10 minutes.
Note: The mixture will thicken more after you let it cool.

Assemble the Cake

Arrange the orange slices close together in the base of the lined cake tin. You can add several orange slices on top of each other. The goal is not to let the batter sink to the bottom of the cake pan.
Pour the cake batter over the oranges.
Bake in the oven for 25-30 minutes or until golden brown. Test the cake for doneness with a toothpick.
Remove from the oven and leave in the pan to cool for 15 minutes.
Carefully turn the cake onto a wire rack to finish cooling. Once cool, drizzle with the citrus glaze and serve.

Notes

Recipe Variations and Substitutions

The Glaze: I use grapefruit juice for the glaze, but you can mix orange and lemon juice if you don’t have grapefruits.
Citrus Variations: Play with different citrus fruits for the topping and glaze. Blood oranges, tangerines, or Meyer lemons offer beautiful colors and unique flavors.

Tips

Select the Right Oranges: Choose oranges that are firm and heavy for their size, indicating juiciness and sweetness. Organic oranges are preferable since you’ll be using the peel. Try to avoid using oranges with really thick peel. Thick peels can give the cake an unpleasant bitterness. Thin, even slices are important for presentation and flavor.
Cooling Before Flipping: Allow the cake to cool in the pan for 15 minutes before flipping. This helps the cake to set and reduces the chance of breaking.
Flipping the Cake: Place the cooling rack over the cake pan, then quickly and carefully flip it over, holding the rack and pan together. If any orange slices stick to the pan, carefully press them back onto the cake.

Nutrition