Winters are for baking cakes with oranges, right? An upside-down orange cake recipe that is easy and turns out to be incredibly moist and soft. Also, that Pinterest picnic you were planning with your bestie? Time for that! This cake screams Pinterest aesthetic, and I can just imagine Golden Hour playing in the background.
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What equipment do I need to make this cake?
Set of teaspoons and tablespoons
What ingredients do I need to make the upside-down orange cake recipe?
Butter
Use room temperature butter so that it is easy to beat it. This allows the butter to become fluffy when beaten. The butter adds richness and flavor to the cake.
Egg
The eggs that you will use need to be at room temperature as well. Usually, in India, eggs are 50-55 grams in weight. The eggs make the cake rise and give body to the cake.
Flour
For flour, you can use all-purpose flour or maida or cake flour. Cake flour is flour with less amount of gluten, which is 9%. Your maida will have gluten about 11%
Sugar
Let’s talk about the brown sugar, first, in the base of the cake. The brown sugar, while baking, will caramelize and cook with the oranges. Because it is mixed with butter, it will give a soft, beautiful golden glow to the cake.
You will need icing sugar for this recipe, as it is easier to incorporate it with butter. It also makes the cake sweet and fluffy. It also tends to make the cake drier, but that’s okay because the orange will rescue it.
Orange
Can I also call this cake a triple orange cake? We slice up some oranges to place them on the base of the cake for the upside-down effect. Zest is used to bring out orange flavors in the cake. You will use the juice to bring out flavors as well as add more moisture to the cake.
How to make this upside-down orange cake recipe?
Pre-Prep or Mis-en-place
- Sieve the flour and baking powder and keep aside. It is important to remove any lumps or impurities.
- Preheat the oven to 180 degrees centigrade or 356 Fahrenheit. Do it before you start with the cake batter so that by the time your cake batter is done, your oven is already heated up.
- Grease a cake mold and sprinkle some flour to coat/ use a cooking spray to grease it/ simply grease using oil or fat and line it with butter paper. Either way, just ensure you are generous while greasing so that the cake doesn’t get stuck to the mold.
- Zest two oranges and make sure the zest falls on top of some other ingredient so that there is no flavor loss. You can zest it on butter or sugar.
- Slice up these oranges to decorate the base of your cake tin.
Making the cake batter
- Mix the butter and brown sugar well. The sugar will melt while baking and caramelize the oranges. No need to ensure that it is dissolved.
- Spread this mix in the base of your baking tin. It will be a very thin layer.
- Place orange slices on top of that. Arrange it in a way so that there are no gaps.
- In a bowl, take butter at room temperature and beat it using a hand beater with the sugar until creamy and a little fluffy. If you want to, you can beat using a whisk, but it will be quite some work and will also take longer. But it is possible.
- Add the eggs one at a time and keep beating till it is incorporated. Do not add all the eggs at one go, as your cake batter won’t be able to incorporate that amount of egg altogether. (Shh..I put both eggs at once in the video because I was shooting, and I got excited, you don’t do that)
- Pour the fresh orange juice.
- Remember the sieved dry ingredients? Yes, add that now, and using your spatula, mix it well. However, be careful not to overmix, as you will end up with a dense cake. Just mix till the flour is incorporated, and stop once it’s done.
Baking the cake
- Pour the batter into the cake mold and bake for 35 minutes at 180 degrees centigrade or 356 Fahrenheit. I checked it at 25 minutes once.
- Temperature and time may vary slightly from oven to oven. Every oven is different; therefore, I always recommend keeping a check at least ten to fifteen minutes before your total baking time.
- Take it out of the oven and let it rest for at least 10 minutes. You don’t want it to cool down completely, just enough.
- Now, turn it upside down on a plate; it should slide right out.
- Serve plain/ dust with icing sugar/ with frosting on top. I love this cake and do not need anything. I prefer having it plain with some tea.
Watch how to make:
View this post on Instagram
Pro tips to help you nail this orange upside-down cake recipe:
- Place the cake mold on a rack while baking.
- To check for doneness, poke using a skewer or a knife slightly beside the center of the cake.
- Check the taste of the orange before adding it to the cake. Prefer using sweeter oranges.
- Use a hand whisk if you do not have a hand beater. Alternately, if you own a kitchen aid, make the cake batter there.
Frequently Asked Questions :
How to store this orange cake?
Store it in an air-tight container in the refrigerator.
How long will this cake last?
An hour, if you love oranges. If stored well, it will last up to a week.
Why did my cake become dense?
-Less amount of baking powder
-The oven was not pre-heated well.
-Improper mixing of the batter.
Can I use any orange?
Yes, you can. Make sure it is sweet.
More cake recipes that you may like:
Orange upside down Cake recipe
Winters are for baking cakes with oranges, right? An orange upside-down cake recipe that is easy and turns out to be incredibly moist and soft.
Ingredients
- For the oranges:
- Brown sugar- 20 grams
- Butter- 20 grams
- Orange- As Required
- For the cake:
- Flour- 100 gm
- Egg- 100 gm or 2 nos
- Icing sugar or powdered sugar- 100 gm
- Butter- 100 gm
- Baking powder- 1 tsp
- Orange juice- 4 tbsp
- Orange zest- 2 oranges
Directions
- Step 1 Sieve the flour and baking powder and keep aside.
- Step 2 Preheat the oven to 180-degree centigrade or 356 Fahrenheit.
- Step 3 Grease a cake mold and sprinkle some flour to coat/ use a cooking spray to grease it/ simply grease using oil or fat and line it with butter paper.
- Step 4 Zest two oranges and make sure the zest falls on top of some other ingredient so that there is no flavor loss. You can zest it on butter or sugar.
- Step 5 Slice up these oranges to decorate the base of your cake tin.
- Step 6 Mix the butter and brown sugar well. The sugar will melt while baking and caramelize the oranges.
- Step 7 Spread this mix in the base of your baking tin. It will be a very thin layer.
- Step 8 Place orange slices on top of that. Arrange it in a way so that there are no gaps.
- Step 9 In a bowl take butter at room temperature and beat it using a hand beater with the sugar till creamy and a little fluffy.
- Step 10 Add the eggs one at a time and keep beating till it is incorporated. Do not add all the eggs at one go as your cake batter won’t be able to incorporate that amount of egg altogether. Pour the fresh orange juice.
- Step 11 Remember the sieved dry ingredients? Yes add that now and using your spatula, mix it well. However, be careful to not overmix as you will end up with a dense cake. Just mix till the flour is incorporated and stop once it’s done.
- Step 12 Pour the batter into the cake mold and bake for 35 minutes at 180 degrees centigrade or 356 Fahrenheit. I checked it at 25 minutes once.
- Step 13 Temperature and time may vary slightly from oven to oven. Every oven is different therefore I always recommend keeping a check at least ten to fifteen minutes prior to your total baking time.
- Step 14 Take it out of the oven and let it rest for at least 10 minutes. You don’t want it to cool down completely, just enough.
- Step 15 Now turn it upside down on a plate and it should slide right out.
- Step 16 Serve plain/ dust with icing sugar/ with frosting on top. I absolutely love this cake and do not need anything. I prefer having it plain with some tea.
DID YOU MAKE THIS RECIPE?
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I hope you found my post “Upside Down Orange Cake Recipe” helpful and in case if you have any queries, feel free to post them in the comments.
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