Switch up your dessert routine with this Orange Upside Down Cake, a sunny, citrusy spin on the traditional pineapple favorite. This cake recipe is a breeze to bake (made all in one bowl!), bringing a bright splash of orange to your table with a refreshing taste!
In my Italian kitchen, I love creating new ways to enjoy classics like pineapple upside down cake. This cake is a classic treat that starts with a layer of caramelized orange rings at the bottom of the pan, topped with a simple cake batter, and flipped after baking to showcase the fruit on top.
If you're looking for more simple Italian cakes, definitely check out this lemon blueberry ricotta cake, or this almond flour chocolate cake (torta caprese).
Swapping pineapple for orange shakes things up in a great way! Oranges offer a tangier taste, giving the cake a zestier kick that's refreshingly different. The vibrant color of oranges adds a pop of brightness to your dessert spread, and oranges are typically less sweet than pineapple, which keeps the cake lighter and perfect for warmer weather months.
And though it looks visually stunning, it's easy to make! Neatly arrange orange slices at the bottom of a springform pan. Mix processed orange, eggs, and sugar, and add flour and baking powder. Blend in softened butter, and finally, stir in yogurt and vanilla to make your cake batter. Bake, cool, flip, slice, and serve up your zesty orange cake.
Upside down cake with orange is perfect for brunches, afternoon teas, or as a refreshing dessert. Add a dollop of whipped cream or a scoop of vanilla ice cream to make it even more decadent. And if you love this cake, you’ll also enjoy making Almond Cake with Amaretto Glaze, or Double Pistachio Layer Cake!
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Why You’ll Love This Easy Orange Cake Recipe
- With common pantry items and no complicated steps, this recipe is easy to prepare for bakers of all levels.
- The zesty orange infuses the cake with a vibrant flavor, making it a refreshing alternative to richer desserts.
- The natural caramelization of the orange slices pairs with the tender cake for a delightful sweet-tart profile.
- The upside-down flip reveals a stunning spiral of glossy orange slices, adding a natural aesthetic appeal.
Orange Upside Down Cake Ingredients
For the upside down topping:
- Orange - The centerpiece of the topping, it caramelizes to add a tangy sweetness and stunning look.
- Unsalted Butter - Helps to create a smooth, rich base for the orange slices to sit in.
- Granulated Sugar - Sprinkled on the bottom, it transforms into a caramel glaze that complements the orange.
For the cake:
- Orange - Blended into the batter for a moist texture and vibrant citrus flavor.
- Eggs - Essential for binding the ingredients, they help the cake to rise and maintain a fluffy texture.
- Granulated Sugar - Sweetens the cake evenly and aids in achieving a soft, tender crumb.
- All Purpose Flour - Provides the structure, ensuring the cake holds together once baked.
- Baking Powder - The leavening agent that causes the cake to puff up into a light, airy delight.
- Unsalted Butter - Adds depth of flavor and creates a smooth, rich texture in the cake.
- Plain Yogurt - Introduces a slight tang and keeps the cake extra moist.
- Vanilla Extract - A splash enhances the cake with its sweet, aromatic essence, balancing the zesty orange.
How To Make Orange Upside Down Cake
Prepare the pan: Line a 9-inch springform pan with parchment paper. Grease the parchment paper with butter and sprinkle evenly with sugar.
Prepare the oranges: With the skin still on, slice the orange into ¼-inch slices. Use a paring knife to carefully remove the skin from the citrus, segmenting them into slices. Doing it this way will ensure your orange slices stay intact and do not break apart when slicing them. Line the prepared pan with the orange slices on top of the sugar. Set aside.
Prepare for baking: Preheat the oven to 350F.
Process the oranges: Cut the remaining orange into pieces. In a food processor, process the whole orange with the skin on until almost pureed. Set aside.
Assemble the cake batter: Add the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Add the baking powder to the bowl, along with half the flour. Continue mixing, then add in the rest of the flour. Mix in softened butter, followed by pureed orange and vanilla extract. Mix to fully combine.
Bake the cake: Pour the prepared cake batter on top of the orange layer in the pan. Bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
Cool and flip: 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 before slicing. Enjoy!
Baking Tips
- For the batter, it is best to weigh the oranges if you have a kitchen scale to ensure the texture of the cake comes out correctly.
- The juice of the sliced oranges may leak out of the springform pan when baking so it may be a good idea to wrap the bottom of the pan in foil, or place the pan on a baking sheet so the juice doesn't drip in the oven
- When preparing the orange slices for the topping, slice them evenly so they cook at the same rate and caramelize uniformly.
- Use room temperature ingredients, especially eggs and butter, to ensure they blend smoothly into the batter without clumping.
- Grease the sides of the pan well, but not the bottom where the sugar and orange will go, to allow for the best caramelization.
- Check the cake at the lower end of the suggested baking time to prevent over-baking, as oven temperatures can vary.
- Let the cake cool for about 10 minutes in the pan before flipping it; this lets the caramel set slightly and prevents the topping from running.
- Use a springform pan to make flipping the cake easier and to maintain the integrity of the caramelized orange topping.
- When pureeing the orange for the cake batter, remove any seeds first to avoid bitterness in your cake.
Variations
- Swap out or add sliced lemons or limes for a different citrus take that brings a more tart flavor profile to your upside down cake.
- Sprinkle chopped almonds or walnuts over the orange slices before adding the batter for added crunch and flavor.
- If you're out of plain yogurt, sour cream makes a great substitute, offering a similar tanginess and contributing to the cake's moistness.
- Introduce warm spices like cinnamon or cardamom to the sugar sprinkled over the oranges to add a hint of spice to your caramelized topping.
- Replace the vanilla extract with almond extract to complement the citrus flavor with a subtle, nutty aroma.
- Brush the baked cake with a little orange liqueur or brandy to enhance the orange flavor with a sophisticated twist.
- To dress up the cake for the holidays, add a pinch of edible gold leaf or a few sprigs of fresh mint to the caramelized orange topping for a festive touch.
Storing & Freezing
Storing: Store cooled cake in an airtight container at room temperature for up to three days. If you're in a warmer climate, refrigerate it to keep the topping from becoming too sticky. Just make sure to let it come to room temperature before serving.
Freezing: Wrap your orange upside down cake tightly in plastic wrap, then a layer of aluminum foil, and freeze it for up to three months. When you're ready to eat it, thaw the cake in the refrigerator overnight.
FAQ
Can I make this cake with other types of oranges, like blood oranges or mandarins?
Yes. Blood oranges will give a stunning ruby color and a slightly berry-like flavor, while mandarins are sweeter and may not need as much sugar in the topping.
What if I don't have a food processor to puree the oranges?
You can finely grate the orange zest and chop the rest of the flesh before mixing it into the batter, which will still give you a lovely orange flavor.
What's the best way to flip the cake without having the topping stick?
To flip the cake without the topping sticking, make sure to let the cake cool for about 10 minutes after baking, which allows the caramel to thicken slightly. Then, run a knife around the edge, place a plate on top of the pan, and confidently turn it over in one smooth motion.
More Italian Cake Recipes
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Recipe
Orange Upside Down Cake
Ingredients
For the upside down topping:
- 1 orange (approx) seedless
- 1 tablespoon unsalted butter
- ½ tablespoon granulated sugar
For the cake
- 200 grams whole seedless orange approximately 1 orange
- 2 eggs
- ¾ cup + 1 tablespoon granulated sugar
- 1 cup + 2 tbsp all purpose flour
- 1.5 teaspoon baking powder
- ¼ cup unsalted butter softened
- ⅓ cup plain yogurt
- 1 teaspoon vanilla extract
Instructions
Prepare the upside down topping
- Prepare a 9 inch springform pan by lining it with parchment paper. Grease the parchment paper with butter, and sprinkle with sugar.
- With the skin still on, slice the orange in ¼ 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 orange slices stay intact and does not break apart when slicing them.
- Line the prepared pan with the orange slices. Set aside.
Make the cake batter
- Preheat the oven to 350F.
- Cut the orange into pieces. In a food processor, process the whole orange (with skin) until almost pureed. Set aside.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Add the baking powder to the bowl, along with half the flour. Continue mixing, then add in the rest of the flour.
- Add in the softened butter and mix until completely blended.
- Add the yogurt, pureed orange, and vanilla extract to the bowl. Mix one more time.Pour the batter over the oranges.
- Bake the cake for 40-45 minutes, or until a toothpick inserted comes out 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!
Recipe Video
Recipe Notes
-
- For the batter, it is best to weigh the oranges if you have a kitchen scale to ensure the texture of the cake comes out correctly.
- The juice of the sliced oranges may leak out of the springform pan when baking so it may be a good idea to wrap the bottom of the pan in foil, or place the pan on a baking sheet so the juice doesn't drip in the oven
-
- When preparing the orange slices for the topping, slice them evenly so they cook at the same rate and caramelize uniformly.
-
- Use room temperature ingredients, especially eggs and butter, to ensure they blend smoothly into the batter without clumping.
-
- Grease the sides of the pan well, but not the bottom where the sugar and orange will go, to allow for the best caramelization.
-
- Check the cake at the lower end of the suggested baking time to prevent over-baking, as oven temperatures can vary.
-
- Let the cake cool for about 10 minutes in the pan before flipping it; this lets the caramel set slightly and prevents the topping from running.
-
- Use a springform pan to make flipping the cake easier and to maintain the integrity of the caramelized orange topping.
-
- When pureeing the orange for the cake batter, remove any seeds first to avoid bitterness in your cake.
Jock says
We enjoyed this cake with our afternoon tea today.
A couple of observations:
1. You specify a weight for the oranges but not the other ingredients, and in particular the flour. My experience measuring flour with the scoop and level method translates to 1 cup = 5oz (142g) so I interpreted 1 cup + 2 Tbs as 150g. Am I close?
2. The cake didn’t rise much as it baked and the texture, although it looked like your photos, was not especially light. I wonder if the recipe would benefit from the addition of a little (1/4 tsp?) of baking soda to counter the acid in the yogurt and oranges?
3. A little bit of juice from the orange slices (and probably a bit of sugar too) leaked out of the springform and burned on the oven floor. Nothing serious but next time I will wrap the pan in foil to catch drips.
This cake is, as you say, quick and easy to make and definitely a keeper. Thank you.
Pina says
Hi Jock,
Thank you for making this cake! I appreciate it so much.
I didn't weigh the rest of the ingredients, because the orange was the most important to weigh, because oranges come in all shapes and sizes!
Thank you for the recommendation about the baking soda - I will try it out!
I will add a note to the recipe to wrap the pan in foil so it doesn't drip.
Once again thank you for making this recipe!
-Pina
Jock says
Thank you for taking the time to reply. We had leftovers today with a dollop of whipped cream and a sprinkle of candied citrus peel. Yum!