Orange Upside Down Cake Recipes

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UPSIDE-DOWN BLOOD ORANGE CAKE



Upside-Down Blood Orange Cake image

In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Provided by Melissa Clark

Categories     sauces and gravies, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan.
  • In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
  • Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
  • In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
  • Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram

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!

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.

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.

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