Orange Upside Down Cake Recipes

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ORANGE UPSIDE DOWN CAKE



Orange Upside Down Cake image

A delicious and easy orange upside down cake featuring beautiful candied blood orange slices.

Provided by John Kanell

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

1 blood orange
1 navel orange
2 cups water
1 ½ cups granulated sugar
4 tsps grated orange zest from about 2 large oranges
1 cup strained fresh orange juice (you can add the juice of a lemon if you'd like some more zing)
2 1/4 cups all-purpose flour
2 1/2 tsps baking powder
1 tsp kosher salt
1 1/2 cups granulated sugar
1/3 cup unsalted butter
1/3 cup sour cream
3 large eggs

Steps:

  • Cut both blood and navel oranges into slices.
  • In a medium saucepan, over medium heat add 1 cup of water and ¾ cup sugar. Stir until the sugar has dissolved in pan. Layer in the blood orange slices. Bring down to a simmer and cook for about 10-12 minutes.
  • Repeat this process for the navel orange slices.
  • Preheat the oven to 350° degrees F. Liberally butter a 9 inch cake pan.
  • Sift together the flour, baking powder, and salt.
  • Cream together the butter, sour cream, and orange zest.
  • Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
  • Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.
  • Add of layer of alternating orange slices at the bottom of the pan.
  • Pour batter about half way up in the pan.
  • Bake until a toothpick inserted in the middle comes out clean, about 35 min.
  • Cool the cake layer in the pans for 10 min. Loosen the layers by running a knife between the cake and the edge of the pan. Invert onto a rack to cool.

Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 30 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3.5 mg, Sodium 190 mg, Fiber 3 g, Sugar 10 g

ORANGE UPSIDE-DOWN CAKE



Orange Upside-Down Cake image

Provided by Sam Worley

Yield Makes 1 cake

Number Of Ingredients 18

For the caramel topping:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
Special equipment:
10-inch round cake pan

Steps:

  • Make the caramel:
  • Preheat the oven to 350°F.
  • Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
  • Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
  • Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
  • Make the cake:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
  • Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
  • With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

ORANGE UPSIDE DOWN CAKE



Orange Upside Down Cake image

Forget pineapple upside down cake, this orange upside down cake is the new star on the scene. Made with a tangy and tart orange topping and a tender olive oil cake, this orange upside down cake looks and tastes gourmet but comes together super easily!

Provided by Sofi | Broma Bakery

Categories     dessert

Time 1h

Number Of Ingredients 12

3 navel oranges
1/2 cup granulated sugar
1/4 cup water
1 cup granulated sugar
2 large eggs, room temperature
pinch of orange zest
3/4 cup high-quality extra virgin olive oil
2 teaspoons vanilla extract
1 cup + 2 Tablespoons all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¾ teaspoon salt

Steps:

  • Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Spray with non-stick spray.
  • With the skin still on, slice the oranges in 1/4 inch slices. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it.
  • Microwave the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared oranges fruits. Once arranged, pour the remaining sugar-water over the oranges. Set aside.
  • In a stand mixer on medium speed, beat the sugar, orange zest, and eggs together until pale yellow, about 1 minute. If you don't have a stand mixer, you can also do this by hand with a whisk!
  • Keeping the mixer going at a medium low speed, slowly streaming in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and mix well.
  • Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix.
  • Pour the batter over the oranges into your prepared pan and bake for 45 minutes or until the cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean.
  • Allow the cake to cool completely. When ready to serve, flip upside down to turn out the cake onto a large plate. Peel the parchment paper away from the oranges and serve your cake!

UPSIDE-DOWN ORANGE-ALMOND CAKE (GLUTEN-FREE)



Upside-Down Orange-Almond Cake (Gluten-Free) image

This is my very favorite gluten-free cake base. I use it all the time. I've made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfectly tender, buttery crumb is almond flour, my secret weapon for gluten-free baking.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h35m

Yield 10 servings

Number Of Ingredients 13

3 tablespoons unsalted butter, plus more for the pan
1/4 cup sugar
3 tablespoons honey
Pinch kosher salt
3 oranges, such as navel or Cara Cara
1 1/2 cups almond flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup sugar
4 large eggs, separated
1 teaspoon pure vanilla extract

Steps:

  • For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
  • In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
  • Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
  • For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
  • In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature.

ORANGE UPSIDE-DOWN CAKE



Orange Upside-Down Cake image

Provided by Bonnie Sanders Polin, Ph.D,

Categories     Cake     Egg     Dessert     Bake     Low Fat     Low Sodium     Orange     Cornmeal     Vanilla     Healthy     Low Cholesterol     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Orange Layer:
1 large thin-skinned orange, such as Valencia
1/4 cup sugar
Polenta Cake Layer:
2 tablespoons skim milk
1/3 cup sugar
1/2-ounce package active dry yeast
2 large eggs, separated, plus 2 additional large egg whites
2 tablespoons trans-free margarine
2 teaspoons finely grated orange zest
2 teaspoons pure vanilla extract
2/3 cup stone-ground yellow cornmeal

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Wash the orange. Cut off and discard the ends. Cut the orange crosswise into slices about 1/4 inch thick. Remove any seeds. Put in the skillet, add 1/4 cup water,and sprinkle with sugar. Bring the mixture to a boil over high heat, gently stirring to keep the fruit from sticking. Cook until the liquid is almost gone and the orange slices are caramelized. With a fork, move the orange slices into an attractive pattern in the bottom of the skillet.
  • 3. In a small saucepan, heat the milk until warm but not hot. Remove from heat and add 1 teaspoon of the sugar and the yeast. Stir until the yeast is dissolved.
  • Set aside.
  • 4. In a large bowl, beat together the 2 egg yolks, the remaining sugar, and the margarine until pale yellow and thick. Add the orange zest and vanilla; mix well. Sift the cornmeal into the egg mixture, stirring constantly. Stir in the yeast mixture,which should now be frothy.
  • 5. In a clean bowl, beat all 4 egg whites until they form stiff peaks. Stir a third of the beaten whites into the cornmeal mixture. Carefully fold in the remaining whites. Spoon the batter in dollops over the orange slices in the skillet. Smooth the top.
  • 6. Bake for 25 to 30 minutes, until a cake tester inserted in the middle comes out clean. Run a knife between the sides of the skillet and the cake. Cool on a rack for 10 minutes. Hold a flat serving plate over the skillet and invert the cake. Serve while still warm.

STICKY ORANGE UPSIDE-DOWN CAKE



Sticky Orange Upside-down Cake image

Wonderful, wonderful, wonderful.

Provided by jordangenevieve

Time 1h20m

Yield Serves 8

Number Of Ingredients 10

220g castor sugar
125ml water
1 vanilla pod, split
2 oranges, very thinly sliced
4 large eggs
220g castor sugar
5ml vanilla extract
150g self-raising flour
150g butter, melted
110f ground almonds

Steps:

  • Preheat the oven to 160C.
  • For the sticky orange topping:
  • Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
  • For the cake:
  • Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
  • Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
  • Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
  • Turn out on a platter to serve.

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