This stunning Orange Upside Down Cake is a citrus lover’s dream! With a caramelized blood orange topping, this cake is as visually striking as it is delicious. The almond flour base creates a delicate, moist crumb, and the vibrant orange flavor takes this cake to the next level. Perfect for afternoon tea or when you want to impress guests, this cake is sure to be a hit!
Why You’ll Love This Recipe
This Orange Upside Down Cake is bursting with citrus flavor, thanks to the caramelized blood oranges that form the topping. The combination of almond flour and regular flour creates a soft, airy cake that perfectly complements the slightly tangy, sweet topping. The visual appeal of the blood oranges on top makes it a showstopper, and the rich, buttery texture ensures it’s just as tasty as it is beautiful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Topping:
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150 grams caster sugar (superfine sugar) or regular sugar
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125 ml water
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2 blood oranges, cut into thin, even slices
For the Cake:
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100 grams almond flour
-
100 grams plain (all-purpose) flour
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1 teaspoon baking powder
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150 grams unsalted butter (room temperature)
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150 grams brown sugar
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3 large eggs (room temperature)
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Juice of 1 blood orange
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1 teaspoon vanilla extract
Directions
1. Preheat the oven and prepare the cake tin:
Preheat your oven to 320°F (160°C). Line a 20cm (8-inch) cake tin with parchment paper.
2. Prepare the topping:
In a saucepan over low-medium heat, combine the water and sugar. Stir until the sugar dissolves.
Add the blood orange slices to the saucepan, bring the sugar syrup to a boil, then reduce the heat and let it simmer for 10 minutes.
Remove the blood orange slices with a slotted spoon and set them aside to cool.
Continue to boil the sugar syrup for an additional 5 minutes, until it thickens slightly.
3. Make the cake batter:
In a medium bowl, combine the almond flour, plain flour, salt, and baking powder. Set aside.
Using a stand mixer, cream the butter and brown sugar together until pale and creamy.
Turn the mixer speed down to low and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add the vanilla extract, blood orange juice, and zest, then gradually add the almond flour mixture in two parts. Stir until just combined, being careful not to overmix the batter.
4. Assemble the cake:
Line the bottom of the prepared cake tin with the cooled blood orange slices, arranging them in a single layer.
Spoon the cake batter over the oranges and smooth the top with a spatula.
5. Bake the cake:
Place the cake in the oven and bake for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Let the cake cool for about 10 minutes in the tin, then carefully turn it out onto a wire rack to cool completely.
6. Serve:
Once the cake has cooled, drizzle with the leftover sugar syrup and garnish with extra orange slices, if desired. Serve with cream for added indulgence.
Servings and Timing
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Servings: 8 slices
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Prep Time: 30 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour 10 minutes
Variations
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Orange zest: Add some extra zest to the batter for an added burst of citrus flavor.
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Other citrus fruits: Try using regular oranges, mandarins, or even grapefruits for a different flavor twist.
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Gluten-free version: Replace the plain flour with a gluten-free all-purpose flour blend and adjust the baking time if necessary.
Storage/Reheating
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Storage: Store the cake in an airtight container at room temperature for up to 3 days.
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Reheating: If you have leftovers, reheat individual slices in the microwave for 15-20 seconds for a warm treat.
FAQs
1. Can I use regular oranges instead of blood oranges?
Yes, you can use regular oranges if blood oranges are not in season, but the color and flavor will be slightly different.
2. Can I make this cake ahead of time?
Yes, you can make this cake a day ahead. Store it in an airtight container at room temperature. The flavors often deepen after a day.
3. Can I substitute the almond flour with something else?
If you don’t have almond flour, you can use regular flour, though the texture will change slightly, and the cake will be less moist.
4. How do I know when the cake is done baking?
The cake is done when the top is golden brown, and a toothpick or skewer inserted into the center comes out clean. If the toothpick comes out wet, bake for an additional 5-10 minutes.
5. Can I freeze this cake?
Yes, you can freeze the cake. Once completely cooled, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw it at room temperature before serving.
6. Can I add a frosting or glaze to the cake?
While the cake is delicious on its own with the syrup, you can add a light glaze made with powdered sugar and orange juice for extra sweetness.
Conclusion
This Orange Upside Down Cake is a delightful dessert that brings together the perfect balance of tangy citrus and sweet, moist cake. The caramelized blood orange topping adds both beauty and flavor, making it an ideal choice for any occasion. Whether you’re making it for a special celebration or just because, this cake is sure to impress!
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Orange Upside Down Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Description
Orange Upside Down Cake is a delightful dessert with a stunning caramelized blood orange topping. This cake is made with almond flour and regular flour, giving it a delicate, moist crumb that perfectly complements the citrusy sweetness of the oranges. Topped with a rich maple glaze, this cake is the perfect treat for afternoon tea or impressing guests at a gathering. Simple, beautiful, and full of flavor, this cake is a must-try for any citrus lover!
Ingredients
Instructions
For the Topping:
150 grams caster sugar (superfine sugar) or regular sugar
125 ml water
2 blood oranges, cut into thin, even slices
For the Cake:
100 grams almond flour
100 grams plain (all-purpose) flour
1 teaspoon baking powder
150 grams unsalted butter (room temperature)
150 grams brown sugar
3 large eggs (room temperature)
Juice of 1 blood orange
1 teaspoon vanilla extract
Notes
- Preheat the oven and prepare the cake tin:
- Preheat your oven to 320°F (160°C). Line a 20cm (8-inch) cake tin with parchment paper.
- Prepare the topping:
- In a saucepan over low-medium heat, combine the water and sugar. Stir until the sugar dissolves.
- Add the blood orange slices to the saucepan, bring the sugar syrup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Remove the blood orange slices with a slotted spoon and set them aside to cool.
- Continue to boil the sugar syrup for an additional 5 minutes, until it thickens slightly.
- Make the cake batter:
- In a medium bowl, combine the almond flour, plain flour, salt, and baking powder. Set aside.
- Using a stand mixer, cream the butter and brown sugar together until pale and creamy.
- Turn the mixer speed down to low and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the vanilla extract, blood orange juice, and zest, then gradually add the almond flour mixture in two parts. Stir until just combined, being careful not to overmix the batter.
- Assemble the cake:
- Line the bottom of the prepared cake tin with the cooled blood orange slices, arranging them in a single layer.
- Spoon the cake batter over the oranges and smooth the top with a spatula.
- Bake the cake:
- Place the cake in the oven and bake for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Let the cake cool for about 10 minutes in the tin, then carefully turn it out onto a wire rack to cool completely.
- Serve:
- Once the cake has cooled, drizzle with the leftover sugar syrup and garnish with extra orange slices, if desired. Serve with cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
