I've wanted to make a cake like this for a long time. I mean, how can you resist this beauty? With it's gorgeous colors and only slight sweetness, I think this Orange Upside Down Cake could even pass for breakfast! (Because that's what we did...)
This Orange Upside Down Cake is a tender orange olive oil cake with orange slices that candy in the bottom of the pan as the cake bakes. Once done, the cake is inverted to reveal the beautiful oranges!
If you enjoy this recipe, check out the posts for my Champagne Citrus Tart, Orange Shortbread Cookies with Cranberry Glaze, and Ginger Grapefruit Tart!
I used several types of oranges for this recipe, but you can use whatever variety you prefer. I liked the contrast in color between the navel, cara cara, and blood oranges. It is worth noting, however, that I used the navel orange juice in the recipe because I didn't want the pinkish color from the blood oranges.
This recipe uses both cake flour and semolina flour for the perfect texture! If you can't find them in your local grocery store, you can find cake flour [here] and semolina flour [here].
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I used a 9" springform pan for this recipe, like this one [here]. I highly recommend using a springform pan for this cake, since it would be much harder to invert the cake from a regular cake pan.
Make sure you're careful of any juices that may leak out of your springform pan! Placing the pan on a baking sheet in the oven and taking extra care when opening and inverting the pan after baking are musts!
I had planned on serving this beauty with freshly whipped cream, but found myself out of heavy cream! I settled on a sweetened orange sour cream instead. So good! It really complements the slight sweetness of the cake. Love when things work out in the kitchen like that! <3
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Recipe barely adapted from Claire Saffitz's Dessert Person (link here).
Orange Upside Down Cake
- 3-4 medium oranges (I used navel, cara cara, and blood oranges)
- 5 teaspoon orange juice (see note)
- 5 tablespoon sugar
Orange Olive Oil Cake:
- 1⅓ cups cake flour (see note)
- ½ cup semolina flour (see note)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon orange liqueur (I used triple sec)
- 1 tablespoon orange zest
- 3 eggs
- 1 cup sugar
- 1¼ cups extra virgin olive oil
Sweetened Sour Cream:
- 1 cup sour cream (I used full fat)
- 3 tablespoon powdered sugar
- 1 tablespoon orange juice (see note)
- 2 teaspoon orange zest
- Grease and line a 9" springform pan (see note) with parchment paper. Grease the parchment paper, and set aside.
- Cut oranges into ⅛-inch slices, saving the ends for juice. You want to cut them as thinly as possible so they candy better and less cake batter will seep through. You will need 25-30 slices, depending on the size of your oranges.
- Combine the sugar and orange juice (see note). Pour this mixture into the prepared pan, tilting the pan until the bottom is coated.
- Arrange the orange slices on the bottom, making sure to overlap them a bit to avoid cake batter seeping through. Set aside.
- Preheat the oven to 400° F. In a medium bowl, combine the cake and semolina flours (see note), baking powder, and salt. Set aside.
- In a small bowl, combine the orange liqueur and orange zest. Set aside.
- In the bowl of a stand mixer, combine the eggs and sugar. Beat on medium-high speed until the mixture is light in color and, when the beater is lifted, a long ribbon falls from the beater into the bowl. This will take about 5 minutes.
- With the mixer running on low, add the olive oil gradually in a continuous stream. Mix until incorporated and thick.
- Add ⅓ of the flour, mixing until just before incorporated. Then add half the triple sec mixture and mix to combine. Repeat this process until you've used all the ingredients, ending with the last of the flour mixture. Mix until just combined.
- Gently pour the batter into the pan with the orange slices, and place the springform pan on a baking sheet (to catch any juices that may escape during baking). REDUCE OVEN HEAT TO 350°F and bake until cake is golden and a toothpick inserted near the center comes out clean, 45-55 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes, then remove the cake from the pan (being careful of any juices that may come out!). Invert the cake onto a wire rack. Remove the metal pan base and the parchment, and allow cake to cool. Can be served immediately, but is even better if, once cooled, wrapped in plastic and left on your counter for a day or two.
For Sweetened Sour Cream:
- Combine all ingredients in a small bowl, and dollop on top of or alongside cake slices. Also delicious with fresh whipped cream!Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.
We really enjoyed the flavor and texture of this cake! I had a lot of batter leak through the oranges, but I think I just cut them a little too thick. I'll definitely try it again with thinner slices.
Getting thin orange slices really is a challenge! So happy you enjoyed the recipe, Marika! Thanks so much for your review!