1. Can I use a different fruit for this upside-down cake?

Yes, you can! While oranges are the star of this recipe, other fruits like lemons, blood oranges, or even tropical fruits like pineapple can work wonderfully. If you choose another fruit, just make sure it has a similar moisture content so that the cake’s texture remains light and tender.

2. Can I make this upside-down orange cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a 1:1 gluten-free flour blend for the best results. While we haven’t tested it, many people have had success with this substitution. Just keep in mind that the texture may vary slightly.

3. How do I store leftovers of this upside-down orange cake?

Store leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it for longer, you can store it in the fridge for up to a week. Make sure to let the cake come to room temperature before serving for the best texture.

Upside Down Orange Cake: A Simple Yet Elegant Dessert

Description

This upside-down orange cake features caramelized orange slices atop a soft, moist cake base. It’s an easy, vegan-friendly, and egg-free dessert that’s perfect for any occasion, combining the sweetness of oranges with the richness of a tender cake.

Ingredients

Scale

4–6 small to medium oranges (zested one of them before slicing)
1½ tablespoons butter, melted (or extra-virgin olive oil or vegan butter)
3½ tablespoons cane sugar (or raw sugar or demerara sugar)
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ tsp salt
1 cup milk (dairy or non-dairy like almond milk)
⅓ cup extra-virgin olive oil
1 cup cane sugar
1 tablespoon apple cider vinegar or white vinegar
2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan generously and line the bottom with parchment paper for easy removal.
Peel and slice the oranges into ⅛-¼ inch rounds. If preferred, leave the peels on for extra texture.
Pour melted butter into the pan, swirling it to coat. Sprinkle sugar evenly over the butter, then arrange the orange slices in a circular pattern, overlapping them.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk the milk, olive oil, vanilla, sugar, vinegar, and orange zest until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Pour the batter evenly over the arranged orange slices in the pan, using a spatula to spread it without disturbing the slices.
Bake for 25-35 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5-10 minutes. Run a knife around the edges, then place a plate over the top and carefully invert the cake onto the plate.
If any orange slices stick, simply reposition them back onto the cake.

Notes

Ensure the orange slices are thin for proper caramelization.
To avoid overmixing the batter, stop as soon as the flour is fully incorporated.
If concerned about sticking, lining the pan with parchment paper is recommended.
Feel free to add spices like cinnamon or nutmeg for a spiced-up version.
If using a gluten-free flour blend, the texture may differ, but the cake should still be delicious.

Prep Time: 10 minutes
Cook Time: 25-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200 kcal
Sugar: 30g
Sodium: 50mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg