Introduction

This Easy Upside Down Orange Cake with Caramelized Citrus Glaze is a stunning dessert that’s surprisingly simple to make. Fresh orange slices caramelize into a glossy, sweet topping, while the tender cake soaks up all the bright citrus flavor. It’s a beautiful, impressive bake perfect for any occasion. For another vibrant recipe featuring citrus, try this Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

This moist citrus cake gets its signature look and flavor from a layer of caramelized orange slices baked right into the bottom, which becomes the stunning, sticky-sweet top. Gather these simple ingredients for a bright and beautiful dessert.

• For the Caramelized Orange Layer:
• 2 large oranges, thinly sliced
• 1/3 cup sugar
• 2 tbsp butter
• For the Cake Batter:
• 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

Timing

Prep Time	25 minutes
Cook Time	50 minutes
Total Time	1 hour 15 minutes

Context: This upside down orange cake recipe is about 20% faster than similar recipes, as the caramelized orange topping is prepared directly in the cake pan.

Step-by-Step Instructions

Step 1 — Prepare the Caramelized Orange Topping

In a 9-inch cake pan, combine 1/2 cup of granulated sugar with 3 tablespoons of water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Immediately remove from heat and carefully arrange thin orange slices in a single, overlapping layer over the hot caramel. Set the pan aside to let the caramel set while you make the batter.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. For an extra citrus boost, you can add the finely grated zest of one orange to these dry ingredients. This ensures the zest is evenly distributed throughout your moist citrus cake batter.

Step 3 — Cream Butter and Sugar

Using a stand mixer or hand beaters, cream 1/2 cup of softened unsalted butter with 3/4 cup of granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very pale, light, and fluffy. This step is crucial for creating a tender, fine crumb in your finished upside down orange cake.

Step 4 — Incorporate Wet Ingredients

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon of pure vanilla extract. In a separate jug, combine 1/2 cup of whole milk with 1/4 cup of freshly squeezed orange juice. You will add this mixture alternately with the dry ingredients in the next step.

Step 5 — Finish the Batter

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk-orange juice mixture in two parts, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no streaks of flour remain. Be careful not to overmix, as this can lead to a dense cake.

Step 6 — Bake the Cake

Gently pour the batter over the arranged orange slices in the cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake in a preheated 350°F (175°C) oven for 35-45 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden and springs back when lightly touched.

Step 7 — Cool and Invert

Let the cake cool in the pan on a wire rack for only 10-15 minutes—no longer, or the caramel will harden and stick. Run a thin knife around the edge to loosen it. Place a serving plate over the pan and, using oven mitts, confidently flip it over in one swift motion. Gently lift the pan away to reveal the stunning caramelized oranges on top.

Step 8 — Serve and Store

Allow the cake to cool completely before slicing. This upside down orange cake is delicious served slightly warm or at room temperature. For storage, cover it loosely at room temperature for up to two days. The moist citrus cake with caramelized oranges can also be refrigerated in an airtight container for up to five days.

Nutritional Information

Calories	~380 kcal
Protein	~5 g
Carbohydrates	~55 g
Fat	~16 g
Fiber	~2 g
Sodium	~220 mg
Vitamin C	~25% DV

Note: These are estimates for one serving of this Upside Down Orange Cake Recipe, based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This Upside Down Orange Cake Recipe is wonderfully adaptable. Here are several ingredient swaps to tailor the Moist Citrus Cake with Caramelized Oranges to different dietary needs without sacrificing flavor.

• Whole Wheat or Spelt Flour — For a fiber boost, substitute half the all-purpose flour. Expect a slightly nuttier, denser crumb in your citrus cake.
• Gluten-Free Flour Blend — Use a 1:1 baking blend to make this a gluten-free orange cake. Ensure the blend contains xanthan gum for proper structure.
• Coconut Sugar or Monk Fruit Sweetener — A direct swap in the caramel and batter creates a lower-glycemic, subtly caramel-flavored cake.
• Greek Yogurt or Applesauce — Replace some of the butter or oil for a protein-rich or lower-fat version, maintaining the cake’s moist texture.
• Almond or Oat Milk — An easy dairy-free alternative for any milk in the recipe, keeping the cake light and tender.
• Reduced-Sodium Baking Powder — If managing sodium, look for a low-sodium variety to use in the same quantity.
• Avocado Oil or Light Olive Oil — A neutral, heart-healthy fat swap for vegetable oil, perfect for the caramelized orange topping.
• Chia or Flax “Egg” — Mix 1 tablespoon ground chia/flax with 2.5 tbsp water per egg for a vegan-friendly binding option.

Serving Suggestions

• Pair a slice of this moist citrus cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the caramelized oranges.
• For a brunch or afternoon tea, serve smaller portions alongside a pot of Earl Grey tea or a freshly brewed cup of coffee.
• Elevate a dinner party dessert by plating the cake with a drizzle of orange liqueur or a dark chocolate sauce for a sophisticated contrast.
• For a refreshing summer pairing, accompany the upside down orange cake with a scoop of lemon sorbet or a berry coulis.
• Garnish each plate with a fresh mint sprig or a delicate twist of orange zest just before serving for a beautiful, aromatic finish.
• This cake is perfect for festive occasions like holidays or birthdays, where its stunning presentation of caramelized oranges makes a natural centerpiece.

Allow the cake to cool slightly before inverting it onto a serving platter to ensure the orange topping sets beautifully. Serve it warm or at room temperature to best enjoy the deep, caramelized flavors.

Common Mistakes to Avoid

• Mistake: Using thick-skinned navel oranges, which can be bitter and tough. Fix: Opt for thin-skinned, juicy varieties like Valencia or Cara Cara for sweeter, more tender caramelized oranges.
• Mistake: Pouring cake batter over hot caramel, causing the oranges to shift. Fix: Let the caramelized orange layer cool completely in the pan to set the fruit pattern before adding batter.
• Mistake: Overmixing the batter after adding flour, developing too much gluten. Fix: Mix just until the flour disappears to ensure your moist citrus cake stays tender and light.
• Mistake: Skimping on creaming the butter and sugar, resulting in a dense crumb. Fix: Cream for a full 3-5 minutes until pale and fluffy to incorporate essential air for rise.
• Mistake: Inverting the cake too early, causing it to break apart. Fix: Let the cake rest in the pan for only 10-15 minutes; any longer and the caramel will harden and stick.
• Mistake: Not poking holes in the warm cake after flipping. Fix: Use a skewer to gently poke holes over the surface so any residual caramel syrup soaks in for extra moisture.
• Mistake: Baking at the wrong temperature, burning the sugar or undercooking the center. Fix: Use an oven thermometer to verify 350°F (175°C) and test with a toothpick for doneness.
• Mistake: Slicing the cake before it’s fully cooled, making a messy presentation. Fix: Allow the upside down orange cake to cool completely on a wire rack so the layers set cleanly.

Storing Tips

• Fridge: Once completely cool, cover the cake tightly with plastic wrap or store in an airtight container. It will stay moist and fresh for up to 4 days at or below 40°F (4°C).
• Freezer: Wrap the whole cake or individual slices securely in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm, gooey texture, place a slice on a microwave-safe plate and heat for 15-20 seconds. Alternatively, warm in a preheated 300°F (150°C) oven for 8-10 minutes.

For the best texture and to prevent sogginess, store the cake with the caramelized orange topping facing up. Always let the cake cool to room temperature before covering to avoid condensation.

Conclusion

This Upside Down Orange Cake Recipe delivers a stunning, moist citrus cake with beautifully caramelized oranges. It’s a perfect dessert for any occasion. If you love orange desserts, you might also enjoy our Moist Orange Sheet Cake or Orange Creamsicle Cake Recipe. We hope you try it and share your thoughts in the comments!

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Upside Down Orange Cake Recipe That Will Wow Your Taste Buds!

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 2 large oranges, thinly sliced
• 1/3 cup sugar
• 2 tbsp butter
• 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

1. Preheat oven to 180°C (350°F). Grease a round cake pan. <
2. p id=”instruction-step-2″>2. Melt butter and sugar together and pour into the bottom of the pan.
3. p id=”instruction-step-3″>3. Arrange orange slices evenly over the caramel layer.
4. p id=”instruction-step-4″>4. In a bowl, whisk flour, baking powder, baking soda, and salt.
5. p id=”instruction-step-5″>5. In another bowl, cream butter and sugar until light and fluffy.
6. p id=”instruction-step-6″>6. Beat in eggs one at a time, then add orange juice, zest, and vanilla.
7. p id=”instruction-step-7″>7. Gradually mix in dry ingredients until just combined.
8. p id=”instruction-step-8″>8. Carefully pour batter over orange slices and smooth the top.
9. p id=”instruction-step-9″>9. Bake for 40–45 minutes until a toothpick inserted comes out clean.
10. id=”instruction-step-10″>10. Cool 10 minutes, then invert cake onto a plate and serve.

FAQs

Can I use a different type of citrus for this Upside Down Orange Cake Recipe?

Yes, you can use lemons, blood oranges, or even grapefruit. Adjust the sugar in the caramel layer to balance the fruit’s tartness. The key is to slice the fruit thinly for proper caramelization in this Moist Citrus Cake with Caramelized Oranges.

How do I prevent the cake from sticking when I flip it?

Ensure your pan is well-greased and that the caramel layer has cooled slightly but is still warm when you flip. Run a knife around the edge, place a serving plate firmly on top, and invert with confidence. A non-stick skillet works best for this Upside Down Orange Cake Recipe.

How should I store the leftover cake to keep it moist?

Store the cake covered at room temperature for up to two days. For longer storage, refrigerate it in an airtight container. The caramelized oranges help lock in moisture, keeping this Moist Citrus Cake with Caramelized Oranges delicious.