Upside-down Orange Cake
I made this cake when I had some juicy oranges and didn't want to let them go to waste. I chose a round mold, sliced the oranges quite thinly, sprinkled sugar on top, and put everything in the oven. From experience, if the oranges are very juicy, you need to drain some of the liquid halfway through baking to avoid a soggy base. The batter is simple, and the result depends a lot on how you caramelize the oranges.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Baking time: 50-60 minutes
Servings: 8-10
Difficulty: medium
Recipe type: classic homemade cake, also suitable as a weekend dessert
Ingredients
For the batter:
- 220 g sugar
- 150 g flour
- 4 eggs
- 150 g butter
- 1 teaspoon vanilla extract
For the orange layer:
- 2 oranges
- 100 g sugar
Preparation method
1. Preheat the oven to 160°C. Choose a round cake pan (the one you usually use for tarts or upside-down cakes).
2. Slice the oranges thinly. Arrange them in a single layer at the bottom of the pan.
3. Sprinkle the 100 g of sugar over the orange slices. Place the pan in the oven and leave it there until the sugar melts and starts to caramelize slightly. Depending on how juicy the oranges are, they may release liquid. If you see too much juice accumulating, you can drain some of it (not all, just the excess).
4. While the oranges are caramelizing, prepare the batter. In a bowl, beat the 4 eggs with 220 g of sugar and the vanilla extract until the mixture becomes very airy and light in color. Ideally, it should be well beaten and triple in volume.
5. Gradually fold in the flour into the egg mixture, mixing with a spatula or a whisk, without losing volume.
6. Add the melted and cooled butter, mixing gently until well combined.
7. Remove the pan with the caramelized oranges from the oven. Pour the batter over the orange layer. Smooth the top gently.
8. Put the pan back in the oven and bake at 160°C until the cake is nicely browned and passes the toothpick test (about 50-60 minutes, depending on the oven).
9. When the cake is ready, take it out of the oven. Place a large plate over the pan and carefully invert it while it's still hot. Be cautious of the steam and the liquid caramel.
Why I make this recipe often
For me, this cake is a quick solution when I have seasonal fruits and don’t want complicated desserts. It’s made with simple ingredients, and I haven’t had issues with it sinking or being undercooked. It stays quite moist from the oranges without being heavy.
Tips and Variations
Tips
- The orange slices should not be too thick. If they are too thick, they may remain somewhat undercooked when caramelizing.
- If you see too much liquid from the oranges after the first round in the oven, drain carefully to avoid a soggy cake.
- The batter is quite airy. Do not overmix after adding the flour.
Substitutions
- Oranges can be replaced with mandarins or clementines, but you should reduce the sugar if they are very sweet.
- The vanilla extract can be omitted or replaced with some grated orange zest for a more intense flavor.
Variations
- Brown sugar can be used for caramelization, but the result will be slightly darker in color.
- You can add a bit of rum to the batter for a different taste, but no more than a tablespoon.
Serving Ideas
- It’s delicious on its own, but it also goes well with a bit of unsweetened whipped cream.
- For a more refreshing effect, it can be served with creamy yogurt.
Frequently Asked Questions
Can I use blood oranges or grapefruit?
Yes, blood oranges work too. Grapefruit tends to be more bitter, so it depends on your preferences.
Do I have to drain the liquid from the oranges?
If the oranges are very juicy, it’s better to drain the excess; otherwise, the base may turn out too soft.
Can I use powdered sugar for caramelization?
I do not recommend it, as granulated sugar caramelizes better and coats the orange slices more effectively.
Can I use a rectangular pan?
Yes, but the cake is easier to invert from round pans.
Nutritional Values
Estimate for one serving (out of 10):
- Calories: approximately 310 kcal
- Protein: 4 g
- Carbohydrates: 41 g
- Fat: 14 g
Values are approximate and may vary depending on how much orange juice remains in the cake.
Storage and Reheating
The cake keeps well at room temperature, covered, for about 2 days. If you want to keep it longer, place it in the fridge and cover it well to avoid absorbing odors. Reheating is not necessary, but if you want, you can heat a slice in the microwave for 10-15 seconds. I do not recommend freezing, as the texture will not be the same.
I made this cake when I had some juicy oranges and didn't want to let them go to waste. I chose a round mold, sliced the oranges quite thinly, sprinkled sugar on top, and put everything in the oven. From experience, if the oranges are very juicy, you need to drain some of the liquid halfway through baking to avoid a soggy base. The batter is simple, and the result depends a lot on how you caramelize the oranges.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Baking time: 50-60 minutes
Servings: 8-10
Difficulty: medium
Recipe type: classic homemade cake, also suitable as a weekend dessert
Ingredients
For the batter:
- 220 g sugar
- 150 g flour
- 4 eggs
- 150 g butter
- 1 teaspoon vanilla extract
For the orange layer:
- 2 oranges
- 100 g sugar
Preparation method
1. Preheat the oven to 160°C. Choose a round cake pan (the one you usually use for tarts or upside-down cakes).
2. Slice the oranges thinly. Arrange them in a single layer at the bottom of the pan.
3. Sprinkle the 100 g of sugar over the orange slices. Place the pan in the oven and leave it there until the sugar melts and starts to caramelize slightly. Depending on how juicy the oranges are, they may release liquid. If you see too much juice accumulating, you can drain some of it (not all, just the excess).
4. While the oranges are caramelizing, prepare the batter. In a bowl, beat the 4 eggs with 220 g of sugar and the vanilla extract until the mixture becomes very airy and light in color. Ideally, it should be well beaten and triple in volume.
5. Gradually fold in the flour into the egg mixture, mixing with a spatula or a whisk, without losing volume.
6. Add the melted and cooled butter, mixing gently until well combined.
7. Remove the pan with the caramelized oranges from the oven. Pour the batter over the orange layer. Smooth the top gently.
8. Put the pan back in the oven and bake at 160°C until the cake is nicely browned and passes the toothpick test (about 50-60 minutes, depending on the oven).
9. When the cake is ready, take it out of the oven. Place a large plate over the pan and carefully invert it while it's still hot. Be cautious of the steam and the liquid caramel.
Why I make this recipe often
For me, this cake is a quick solution when I have seasonal fruits and don’t want complicated desserts. It’s made with simple ingredients, and I haven’t had issues with it sinking or being undercooked. It stays quite moist from the oranges without being heavy.
Tips and Variations
Tips
- The orange slices should not be too thick. If they are too thick, they may remain somewhat undercooked when caramelizing.
- If you see too much liquid from the oranges after the first round in the oven, drain carefully to avoid a soggy cake.
- The batter is quite airy. Do not overmix after adding the flour.
Substitutions
- Oranges can be replaced with mandarins or clementines, but you should reduce the sugar if they are very sweet.
- The vanilla extract can be omitted or replaced with some grated orange zest for a more intense flavor.
Variations
- Brown sugar can be used for caramelization, but the result will be slightly darker in color.
- You can add a bit of rum to the batter for a different taste, but no more than a tablespoon.
Serving Ideas
- It’s delicious on its own, but it also goes well with a bit of unsweetened whipped cream.
- For a more refreshing effect, it can be served with creamy yogurt.
Frequently Asked Questions
Can I use blood oranges or grapefruit?
Yes, blood oranges work too. Grapefruit tends to be more bitter, so it depends on your preferences.
Do I have to drain the liquid from the oranges?
If the oranges are very juicy, it’s better to drain the excess; otherwise, the base may turn out too soft.
Can I use powdered sugar for caramelization?
I do not recommend it, as granulated sugar caramelizes better and coats the orange slices more effectively.
Can I use a rectangular pan?
Yes, but the cake is easier to invert from round pans.
Nutritional Values
Estimate for one serving (out of 10):
- Calories: approximately 310 kcal
- Protein: 4 g
- Carbohydrates: 41 g
- Fat: 14 g
Values are approximate and may vary depending on how much orange juice remains in the cake.
Storage and Reheating
The cake keeps well at room temperature, covered, for about 2 days. If you want to keep it longer, place it in the fridge and cover it well to avoid absorbing odors. Reheating is not necessary, but if you want, you can heat a slice in the microwave for 10-15 seconds. I do not recommend freezing, as the texture will not be the same.