Upside-down Orange Cake

Overview

Upside-down Orange Cake on white plate

Upside-Down Orange Cake

By Amy // Posted Jul 16, 2022 // Category Cakes

This Upside-down Orange Cake is a beautiful tea cake that’s not overly sweet that has a wonderful caramel and slight bitter profile.

I used some seasonal Navel oranges with this cake but mandarins would also work well with this recipe.

I would recommend letting the cake cool a little, then serving right away. For me it tastes much better warm. Maybe with some cream and yoghurt on the side.

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tips

1. Ingredients

I used Navel oranges but feel free to substitute it with other oranges or add some mandarins or grapefruit for some added complexity. It would be better to use unwaxed oranges as you would be zesting them. I zested the oranges first, then peeled (removing the pith) and sliced them to 0.5cm (0.2 inch) slices. Try to use brown sugar when making the cake as this, along with the topping, is what makes the cake taste so caramelly. 

2. Equipment

I used 25cm (10inch) cake tin for this recipe lined with baking paper on just the bottom and sprayed with cooking oil on the sides. Please try to not use a springform cake tin as the juices can leak while you are baking. As you are making a butter cake, you need either an electric beater or a stand mixer. Other than this, you need a large, medium and small sized mixing bowl, a sifter, and some spatulas.

3. Room temperature ingredients

Your eggs, plain yoghurt and butter need to be at room temperature. Simply leave them on the counter for a few hours before baking. Best not to soften the butter in the microwave as it makes the butter get too soft. Feel free to put the eggs in some lukewarm water to let it come to room temperature more quickly. Room temperature ingredients help the creaming (see next tip), the process where butter and sugar is beaten create air pockets that expand during baking.

4. Creaming 

Firstly, you really need butter that is completely at room temperature for it to cream well. The eggs and the yoghurt also need to be at room temperature. You should use an electric beater or stand mixer as they can produce the most consistent aeration. I usually use a beater attachment, but you can also use a whisk as well. I’d recommend creaming at a medium speed so that the air bubbles are uniform and stable. 

When is the creaming done? You need to look for a pale and lighter in colour and your mixture should be fluffier. This can take a few minutes to reach this stage. You should also remember to scrape the sides and bottom occasionally while you cream. If you feel like the butter is still too cold, you can wrap a warm tea towel over the outside of the bowl to gently warm up the butter. 

RatingDifficultyIntermediate

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Yields10 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Orange Cake
 170 g unsalted butter
 140 g brown sugar
 2 eggs, at room temperature
 140 g plain yoghurt, at room temperature
 200 g plain flour
 2 oranges, zested
 1 ½ tsp baking powder
Upside-down Orange topping
 1 tsp orange, zested
 3 oranges, peeled and sliced
 60 g unsalted butter, melted
 60 g brown sugar

Orange Cake
1

Preheat the oven on to 175C (347F). Line a the bottom of a 25cm (10inch) round cake with baking paper tin and spray with cooking oil.

2

In a large mixing bowl, cream the butter and brown sugar together using a stand mixer or electric beater until light and pale. Add the orange zest and beat until incorporated throughout the batter. This should take a few minutes. Add the eggs one by one and beat well with each addition.

3

Prepare the dry ingredients. In a medium sized mixing bowl, sift the plain flour and the baking powder together. Add half of the dry ingredients and add half of the yoghurt to the butter mixture. Fold the ingredients together gently and stop as soon as it just comes together. Add the remaining dry ingredients and yoghurt and repeat. Set aside.

4

In a small bowl, mix the orange zest, melted butter and brown sugar together. Put the sugar/butter mixture into the prepared cake tin, on top of the baking paper. Arrange the sliced oranges on top of the sugar/butter mixture. Top with the orange cake mixture and carefully spread the cake mixture evenly into the cake tin. Bake for around 40-45minutes or until a skewer comes out clean.

5

Let the cake cool until warm and then invert the cake onto a plate larger than the cake tin. Let the cake sit for a minute for the juices to run and seep into the cake. Carefully remove the baking paper and serve immediately. Store an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days. Warm slightly before serving again.

Ingredients

Orange Cake
 170 g unsalted butter
 140 g brown sugar
 2 eggs, at room temperature
 140 g plain yoghurt, at room temperature
 200 g plain flour
 2 oranges, zested
 1 ½ tsp baking powder
Upside-down Orange topping
 1 tsp orange, zested
 3 oranges, peeled and sliced
 60 g unsalted butter, melted
 60 g brown sugar

Directions

Orange Cake
1

Preheat the oven on to 175C (347F). Line a the bottom of a 25cm (10inch) round cake with baking paper tin and spray with cooking oil.

2

In a large mixing bowl, cream the butter and brown sugar together using a stand mixer or electric beater until light and pale. Add the orange zest and beat until incorporated throughout the batter. This should take a few minutes. Add the eggs one by one and beat well with each addition.

3

Prepare the dry ingredients. In a medium sized mixing bowl, sift the plain flour and the baking powder together. Add half of the dry ingredients and add half of the yoghurt to the butter mixture. Fold the ingredients together gently and stop as soon as it just comes together. Add the remaining dry ingredients and yoghurt and repeat. Set aside.

4

In a small bowl, mix the orange zest, melted butter and brown sugar together. Put the sugar/butter mixture into the prepared cake tin, on top of the baking paper. Arrange the sliced oranges on top of the sugar/butter mixture. Top with the orange cake mixture and carefully spread the cake mixture evenly into the cake tin. Bake for around 40-45minutes or until a skewer comes out clean.

5

Let the cake cool until warm and then invert the cake onto a plate larger than the cake tin. Let the cake sit for a minute for the juices to run and seep into the cake. Carefully remove the baking paper and serve immediately. Store an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days. Warm slightly before serving again.

Upside-down Orange Cake
Nutrition Facts

Servings 10


Amount Per Serving
Calories 366
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 11.5g58%
Cholesterol 50mg17%
Sodium 157mg7%
Potassium 262mg8%
Total Carbohydrate 44g15%
Dietary Fiber 1.9g8%
Sugars 26.9g
Protein 4.5g9%

Calcium 8%
Iron 7%
Vitamin D 64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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