Flour
Baking powder
Salt
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Stir in vanilla extract, orange juice, and orange zest.
Gradually mix in the dry ingredients, alternating with the milk. Mix until just combined — don’t overmix.
Step 3: Assemble and Bake
Gently pour the batter over the orange slices and glaze in the cake pan.
Smooth the top with a spatula to level it.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Be careful — the caramel will be hot!
Serving Suggestions
Serve slightly warm for the best caramel effect.
Pair with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Add a sprinkle of powdered sugar or candied orange peel for a decorative finish.
Extra Tips
Want a richer glaze? Add a tablespoon of orange liqueur to the caramel for an adult twist.
More citrusy punch? Use a mix of blood oranges and navel oranges for color and depth.
Prefer a denser cake? Substitute 1/4 of the flour with almond flour for a nutty background note.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! It keeps beautifully for 2–3 days covered at room temperature or refrigerated.
Q: Can I use boxed cake mix?
A: Absolutely. Prepare the glaze and oranges as above, then top with your favorite vanilla or orange cake mix.
Q: What if I don’t have fresh oranges?
A: You can use canned or jarred orange slices, just make sure to pat them dry to prevent excess moisture.
Prep & Cook Time
Prep time: 20 minutes
Bake time: 35–40 minutes
Total time: ~1 hour
Serves: 8 slices
Final Thoughts
The Upside-Down Orange Cake is a perfect fusion of citrus brightness and caramel richness. Whether you’re baking for a brunch, afternoon tea, or just because, this cake brings the sunshine to your table. Try it once, and it’ll become a regular in your baking rotation.
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