Upside Down Orange Cake
A delightful cake featuring caramelized oranges on top, with a moist sponge cake underneath, perfect for any occasion.
Ingredients
For the caramel and oranges
- 2 large oranges Peeled and sliced into thin rounds
- 1 cup granulated sugar For caramelizing
- 1/4 cup unsalted butter Melted for caramel
For the cake batter
- 2 large eggs Room temperature
- 1/2 cup plain yogurt Can use Greek yogurt for creaminess
- 1 1/2 cups all-purpose flour Can substitute with whole wheat for a healthier option
- 1 teaspoon baking powder For leavening
- 1/2 teaspoon baking soda For leavening
- 1/4 teaspoon salt To balance flavors
- 1/2 teaspoon vanilla extract For flavor
- Zest of 1 orange orange Adds citrus flavor to the cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.
- Peel the oranges and slice them into thin rounds. Remove any seeds if present.
Make the caramel and arrange oranges
- In a medium saucepan over medium heat, melt the butter and sugar together. Stir until the mixture becomes a light caramel color, then remove from heat.
- Pour the caramel mixture into the prepared cake pan, spreading it evenly across the bottom. Arrange the orange slices on top of the caramel.
Make the cake batter
- In a mixing bowl, beat the eggs and yogurt together until smooth. Add the vanilla extract and orange zest, mixing well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture to form a smooth batter. Be careful not to overmix.
Bake the cake
- Pour the batter over the arranged oranges in the cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For serving, this cake pairs beautifully with vanilla ice cream or whipped cream. A sprinkle of powdered sugar enhances its appearance. To store, cover and keep fresh for up to two days at room temperature or one week in the refrigerator.