Cake,  Single Layer Cake

Orange Upside Down Cake

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…)

Orange Upside Down Cake

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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!

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.

Orange Upside Down Cake

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].

Orange Upside Down Cake

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.

Orange Upside Down Cake

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!

Orange Upside Down Cake

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 adapted from Claire Saffitz’s Dessert Person (link here).

Orange Upside Down Cake

Amee
A just-sweet-enough orange olive oil cake topped with candied navel, cara cara, and blood oranges! Served with a sweetened sour cream, you can definitely sneak this one in as breakfast!
Course Dessert
Cuisine Cakes
Servings 12 slices

Ingredients
  

"Candied" Oranges:

  • 3-4 medium oranges (I used navel, cara cara, and blood oranges)
  • 5 tsp orange juice (see note)
  • 5 Tbsp sugar

Orange Olive Oil Cake:

  • 1⅓ cups cake flour (see note)
  • ½ cup semolina flour (see note)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 Tbsp orange liqueur (I used triple sec)
  • 1 Tbsp orange zest
  • 3 eggs
  • 1 cup sugar
  • cups extra virgin olive oil

Sweetened Sour Cream:

  • 1 cup sour cream (I used full fat)
  • 3 Tbsp powdered sugar
  • 1 Tbsp orange juice (see note)
  • 2 tsp orange zest

Instructions
 

For Oranges:

  • 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.

For Cake:

  • 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!

Notes

Note on orange juice: I used several types of oranges for this recipe, but you can use whatever variety you prefer. It is worth noting that I used the navel orange juice in the recipe because I didn’t want the pinkish color from the blood oranges.
Note on flours: 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].
Note on pan: 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.
 

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