Upside Down Orange Cake
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INGREDIENTS
- 5 oranges
- 1¼ cups/300 grams water
- 1½ cups/300 grams sugar
Batter:
- 1¼ cups/250 grams sugar
- Zest of 1 orange
- 4 large eggs
- ⅔ cup/150 milliliters oil
- ⅓ cup/80 milliliters freshly squeezed orange juice
- 2 cups/250 grams all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
INSTRUCTIONS
- Heat the oven to 350°F/175°C.
- Slice 2 of the oranges crosswise into thin full rounds. Halve the remaining 3 oranges, then slice into thin half-moons. In a wide saucepan, combine the water and sugar and bring to a simmer over low heat. Add the orange slices and cook gently for 10 minutes, until softened and translucent. Using tongs, transfer the slices to a plate. Reserve the syrup.
- Line the bottom and sides of a 9.5-inch/24 cm round cake pan with parchment paper. Arrange the orange slices in overlapping concentric circles, using the full rounds first and filling gaps with the half-moons. Set aside.
- In a large bowl, rub the orange zest into the sugar with your fingers to release the oils. Add the eggs, oil, and orange juice and whisk until well combined. Add the flour, baking soda, baking powder, and salt, and whisk just until smooth.
- Pour the batter gently over the orange slices. Bake for about 50 minutes, until the cake is golden and a skewer inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 5 minutes. Invert onto a serving plate and remove the parchment. Brush the orange layer with the reserved syrup.
- Let cool slightly before serving. The upside down orange cake keeps at room temperature for up to 3 days.
FAQ
How do I prevent the orange slices from becoming bitter?
To prevent bitterness in upside down orange cake, it’s important to slice the oranges very thinly and simmer them gently in sugar syrup as directed. This process candies the peel and reduces bitterness. Avoid using overly thick slices or skipping the simmering step, as the white pith can contribute a harsh taste if left raw. Blood oranges or Cara Cara oranges are sweeter alternatives with less bitterness if you’re sensitive to flavor. Additionally, taste your oranges beforehand—some varieties are naturally more bitter than others, especially when out of season.
Can I make this upside down orange cake in advance?
upside down orange cake can be made up to two days in advance. After baking, let it cool completely, then cover it tightly and store at room temperature. The flavors often deepen over time, and the syrup keeps the cake moist. Avoid refrigerating the cake unless your kitchen is very warm, as the cold can alter the texture and dry it out slightly. If making ahead for an event, wait to brush on the final syrup glaze until just before serving to maintain a glossy finish on the oranges.
What kind of oranges work best for this cake?
Use oranges with thin skin and low bitterness, such as Cara Cara, Valencia, or Navel oranges. These varieties have a sweet, bright flavor and candied peel that softens well during cooking. Avoid oranges with thick pith or astringent flavor, like Seville or early-season Navels. Blood oranges can also work and add dramatic color. Always slice them thinly—1/8 inch or less—to ensure they soften properly and don’t overpower the cake with bitterness. Uniform slices also help the top of the cake look beautiful when inverted.
Why did my upside down orange cake stick to the pan?
If your upside down orange cake stuck to the pan, it was likely due to insufficient greasing or not properly lining the pan with parchment paper. It’s essential to line both the bottom and sides of the cake pan to allow for easy release after baking. Also, allow the cake to rest for five minutes after baking before inverting it. This brief cooling period lets the structure set without letting the syrup harden. If syrup dries or the cake cools too long, the orange slices may cling to the pan and tear during unmolding.
Can I substitute other citrus in this cake?
You can substitute other citrus fruits in upside down orange cake. Blood oranges, mandarins, tangerines, or even thinly sliced Meyer lemons work well. Each fruit brings a different level of acidity, sweetness, and aroma. Be cautious with grapefruit or lemons due to their bitterness—if used, candy them thoroughly in syrup. You can also combine citrus types for added visual appeal and complexity. No matter the fruit, slicing them thinly and simmering in syrup is essential to prevent bitterness and ensure a soft, glossy topping.
How do I store leftovers?
Store leftover upside down orange cake tightly covered at room temperature for up to 3 days. If your kitchen is very warm, refrigerate it to avoid spoilage, though this may slightly firm up the crumb. To maintain the cake’s moisture and glossy top, avoid letting it sit uncovered. You can also warm slices gently in the microwave or serve at room temperature. For longer storage, freeze slices individually wrapped in plastic and foil for up to 1 month. Thaw at room temperature before serving for best texture.
Can I make upside down orange cake gluten-free?
You can make upside down orange cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend that includes a binder like xanthan gum. Use a 1:1 replacement by weight—250 grams of gluten-free blend for 250 grams of all-purpose flour. Make sure the blend you use is intended for baking and contains a mix of rice flour, starches, and binding agents. The texture may be slightly more delicate, but the flavor remains excellent. Ensure all other ingredients, including baking powder, are gluten-free certified to avoid cross-contamination.
