Upside Down Blood Orange Cake
Updated: Jan 11
It's citrus season ya'll! And we're celebrating with a vibrant, beautiful, flavorful upside down, Blood Orange Cake.
Have you ever made an upside down cake before? If not, today's your day! They're pretty fun to make and definitely not as complicated as they sound.
What's an upside down cake, you wonder?
It's a cake that is baked in a regular single cake pan, with it's toppings at the very bottom so that when you flip the cake once baked, the bottom becomes your top. Easy peasy!
You can make an upside down cake with many different kinds of fruits; pineapples, apricots, lavender plum, peach, cherries, the list goes on. Today, we are using oranges, and specifically, blood oranges.
Blood Orange vs. Regular Orange
The key differences between blood oranges and regular oranges are the flavor and the aroma. The flavor is stronger and the aroma is a bit more intense in a blood orange in comparison to a regular one.
Both oranges have a similar nutritional profile however, the red pigment that gives blood oranges it's color is said to have a little extra nutrition.
For this recipe, you can easily substitute the blood oranges with regular oranges. OR use a combination of both to get an even more beautiful looking cake.
So, how do we make this cake...
The recipe below will make a one 9'' cake. The first and the most important step is to prepare your cake pan - you MUST, and I repeat, MUST line the bottom of the pan with parchment/baking paper to avoid getting the fruit layer stuck when flipping.
We then spread a nice layer of sugar on top of that parchment paper to allow the oranges to caramelize in the oven.
On top of the sugar layer goes the finely sliced oranges. I didn't remove the orange peel but, if you're not a fan of the bitter taste that peels add, feel free to remove the peel before slicing the oranges.
And finally, we spread the cake batter over the oranges and let the oven do the rest of the work. Yup, it's as simple as that. So, gather your ingredients and let's get baking!
Upside Down Blood Orange Cake
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 10 minutes
Serves: 1 Round 9'' Cake
2 to 3 blood oranges
2 tbsp sugar
1/2 cup unsalted butter
1/3 + 3 tbsp granulated sugar
3 eggs (rtp)
1/2 cup heavy cream
Juice of 1 blood orange
1 1/2 tsp vanilla extract
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1 pinch of salt
To make the orange layer, prepare a round 9'' cake with parchment paper (at the bottom) and apply approx. 1/2 tsp butter to the sides of the pan.
Sprinkle granulated sugar into an even layer on top of the parchment paper.
Thinly slice up to 2 blood oranges (peel the orange if you're not a fan of the bitter taste they will add to the cake) and arrange them over the sugar layer in any pattern you like until the bottom of the pan is covered (slice the 3rd orange, only if you need more slices to add). Set aside.
Preheat oven to 350° F.
Next, make the cake batter. In a large bowl, beat butter and sugar together with a stand/hand mixer until creamy.
Then, add the eggs, one at a time while mixing on low speed. Next, add the cream, blood orange juice and vanilla and mix until combined.
In a separate small bowl, mix flour, baking powder and salt. Then, slowly sift the flour over the egg mixture while mixing with a wooden spoon. Do not over mix.
Pour the batter into the cake pan over the orange slices and use the back of a spoon to spread it if needed.
Bake for 40 to 45 minutes until a skewer comes out clean. Once fully baked, remove from the oven and let cool completely. Then, flip the cake over to a serving plate/cooling rack.
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