Upside-Down Orange Cake

 If you love the bright, zesty flavor of oranges and the comfort of moist, buttery cake, this Upside-Down Orange Cake is about to become a favorite.

With a glossy orange glaze, tender crumb, and eye-catching citrus topping, this cake is as beautiful as it is delicious.

This recipe is inspired by the classic pineapple upside-down cake but brings in a unique twist using fresh oranges.

Not only does it make the cake incredibly flavorful, but it also offers a stunning visual centerpiece. For more inspiration on citrus-based desserts, check out these orange dessert ideas or this Ultimate Citrus Baking Guide to master the art of zesting and juicing!

Ingredients

For the orange glaze:

• 1 cup brown sugar

• 1/4 cup unsalted butter

• 1 tsp lemon juice

• Thinly sliced orange rounds (for the base)

For the cake batter:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter (room temperature)

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup fresh orange juice

• Zest of 1 orange

• 1/4 cup milk

Step-by-Step Instructions

Step 1: Prepare the Orange Glaze

1. In a saucepan over medium heat, melt the butter and stir in the brown sugar.

2. Cook, stirring constantly, until the sugar dissolves and a smooth glaze forms.

3. Add the lemon juice and remove from heat.

4. Pour the glaze into a greased 9-inch round cake pan. Arrange the orange slices on top in a decorative pattern.

Step 2: Make the Cake Batter

1. Preheat your oven to 180°C (350°F).

2. In a medium bowl, sift together:

   • Flour

   • Baking powder

   • Salt

3. In another bowl, cream the butter and sugar until light and fluffy.

4. Add eggs, one at a time, beating well after each.

5. Stir in vanilla extract, orange juice, and orange zest.

6. Gradually mix in the dry ingredients, alternating with the milk. Mix until just combined — don’t overmix.

Step 3: Assemble and Bake

1. Gently pour the batter over the orange slices and glaze in the cake pan.

2. Smooth the top with a spatula to level it.

3. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

4. 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.