Easy Upside-Down Orange Cake Recipe 🍊 Moist & Delicious

Name: Easy Upside-Down Orange Cake Recipe 🍊 Moist & Delicious
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Cuisine: Dessert
Ingredients: 2 units Medium oranges (thinly sliced with peel); 100 grams Sugar (for syrup) (approximately 1/2 cup minus 1 tbsp); 100 ml Water (for syrup) (approximately 1/2 cup); 180 grams Sugar (for cake batter) (approximately 1 cup minus 1 tbsp); 4 units Medium eggs (at room temperature); 120 ml Oil (approximately 1/2 cup); 1 teaspoon Vanilla extract; 200 grams Flour (approximately 1 1/4 cups); 1 sachet Baking powder (10 grams); 1/4 teaspoon Salt; 100 ml Orange juice (approximately 1/2 cup (Primor recommended))

This delightful upside-down orange cake recipe features thinly sliced oranges caramelized in a sweet syrup, forming a beautiful topping for a moist and fluffy cake. Easy to follow, this recipe promises a vibrant dessert perfect for any occasion. The detailed instructions guide you through preparing the citrus syrup and the airy cake batter for a stunning and tasty result.

#Orange Cake

#Upside Down Cake

#Baking

#Dessert

#Citrus

#Easy Recipe

#Homemade

#Sweet Treat

Perfectly Golden-Brown Upside-Down Orange Cake

Recipe Information

30m

Prep Time

1h 15m

Cook Time

1h 45m

Total Time

Servings

Easy

Dessert

Hebrew

Nutrition (per serving)

350

Calories

Protein

50g

Carbs

15g

Fat

Beautifully Arranged Orange Slices in Baking Pan

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Smooth and Rich Cake Batter

Instructions

0/7 completed

1
Prepare the syrup and oranges: In a pot, combine 100ml water, 100g sugar, and the thinly sliced orange pieces. Bring to a boil, then reduce heat to medium and cook for about 10 minutes, until the oranges soften slightly and the syrup thickens.
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12m
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Prepare the syrup and oranges: In a pot, combine 100ml water, 100g sugar, and the thinly sliced orange pieces. Bring to a boil, then reduce heat to medium and cook for about 10 minutes, until the oranges soften slightly and the syrup thickens.
12m
Ensure oranges are sliced very thinly (about 2-3mm) for best results and to allow them to caramelize evenly.
2
Arrange oranges in baking pan: Pour the cooked syrup, with the orange slices, into a round baking pan (approx. 24cm diameter). Arrange the orange slices decoratively at the bottom of the pan, covering it completely.
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5m
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Arrange oranges in baking pan: Pour the cooked syrup, with the orange slices, into a round baking pan (approx. 24cm diameter). Arrange the orange slices decoratively at the bottom of the pan, covering it completely.
5m
For easy release, you may line the bottom of the pan with parchment paper before arranging the oranges.

3
Prepare cake batter (wet ingredients): In a large bowl, whisk together 180g sugar and the 4 medium eggs until the mixture is light, fluffy, and pale yellow. Gradually add 120ml oil and 1 teaspoon vanilla extract, mixing until well combined.
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7m
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Prepare cake batter (wet ingredients): In a large bowl, whisk together 180g sugar and the 4 medium eggs until the mixture is light, fluffy, and pale yellow. Gradually add 120ml oil and 1 teaspoon vanilla extract, mixing until well combined.
7m
Ensure eggs are at room temperature as they emulsify better and create a more uniform batter when not cold.
4
Prepare cake batter (dry ingredients): In a separate medium bowl, sift together 200g flour, 1 sachet (10g) baking powder, and 1/4 teaspoon salt.
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3m
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Prepare cake batter (dry ingredients): In a separate medium bowl, sift together 200g flour, 1 sachet (10g) baking powder, and 1/4 teaspoon salt.
3m
Sifting dry ingredients together helps to remove lumps and ensures they are evenly distributed in the batter.
5
Combine wet and dry ingredients: Alternately add the dry ingredients mixture and 100ml orange juice to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined; do not overmix.
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5m
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Combine wet and dry ingredients: Alternately add the dry ingredients mixture and 100ml orange juice to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined; do not overmix.
5m
Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake. Mix until just no streaks of flour remain.

6
Pour batter and bake: Gently pour the cake batter over the arranged oranges in the baking pan. Preheat your oven to 175°C (350°F). Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
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55m
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Pour batter and bake: Gently pour the cake batter over the arranged oranges in the baking pan. Preheat your oven to 175°C (350°F). Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
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Avoid opening the oven door frequently during baking, especially in the first 30 minutes, to prevent the cake from deflating.
7
Cool and invert: Let the cake cool in the pan for 10-15 minutes on a wire rack. Then, carefully invert the cake onto a serving plate. Serve warm or at room temperature.
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20m
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Cool and invert: Let the cake cool in the pan for 10-15 minutes on a wire rack. Then, carefully invert the cake onto a serving plate. Serve warm or at room temperature.
20m
Inverting the cake while it's still slightly warm helps prevent the oranges from sticking to the bottom of the pan and allows the syrup to soak in.