Upside-Down Orange Cake Recipe: Tangy Citrus Dessert

My take and tip for this orange upside down layer

This Upside Down Orange Cake is part of my collection of orange desserts. What I love most is the contrast between the juicy, tender orange slices and the soft, buttery cake underneath. The cake is straightforward to make and can be prepared with a stand mixer, hand mixer, or simply by whisking in a large bowl. Serve it warm with homemade whipped cream or a scoop of vanilla ice cream to highlight the caramelized fruit.

A helpful tip from testing multiple upside-down cakes: when the batter bakes it expands and can push slices or nuts toward the pan edges. To prevent the oranges from sliding off when you invert the cake, arrange the fruit about 1/2 inch away from the rim. Also, chill the pan briefly after placing the caramel and orange slices so the topping sets before you pour the batter.

The cake batter is simple and flexible, inspired by a classic Italian-style fruit cake. Use two medium oranges for zest and juice; I prefer varieties with deep color like navel, Cara Cara, or blood oranges for an attractive presentation.

Ingredients

Complete measurements are provided below. This recipe makes one 9-inch cake.

For the caramelized orange topping

• 1–2 medium oranges, peeled and thinly sliced
• 1/3 cup honey (about 120 ml)
• 1/4 cup unsalted butter, cut into 1/2-inch pieces

For the cake batter

• 2 cups all-purpose flour (240 g)
• 2 teaspoons baking powder
• 1 1/2 cups sugar
• 2 tablespoons fresh orange zest (about two medium oranges, ~14 g)
• 1/2 cup olive oil (120 ml)
• 1/2 cup unsalted melted butter (113 g)
• 2 large eggs, at room temperature
• 1/4 cup fresh orange juice (60 ml)
• 1/3 cup sour cream, at room temperature (80 ml)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Prepare the oranges and caramel

1. Grease the bottom of a 9-inch cake pan and line it with parchment paper.
2. In a medium saucepan, warm the honey and butter over medium heat until the butter melts and the mixture is smooth; avoid letting it darken too much to prevent bitterness.
3. Pour the caramel into the prepared pan and refrigerate briefly until slightly set.
4. Peel the oranges with your fingers and slice them into 1/4-inch rounds. Arrange the slices over the caramel in a circular pattern, leaving about a 1/2-inch gap from the pan edge. Chill the pan while you make the batter (about 10–15 minutes).

Make the cake batter

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, rub the orange zest into the sugar to release the oils. Add the eggs and beat until smooth and airy.
4. Stir in the orange juice, sour cream, vanilla, olive oil, and melted butter until combined.
5. Fold the dry ingredients into the wet ingredients just until incorporated; do not overmix.
6. Remove the pan from the refrigerator and pour the batter evenly over the arranged orange slices.
7. Bake for 45–55 minutes at 350°F (175°C) until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Invert the cake

Allow the cake to cool in the pan for about 20–25 minutes. The pan should still be warm but not hot—this helps the topping release without the oranges sliding off. Run a knife around the edge if needed, then carefully invert the cake onto a serving plate so the caramelized oranges are on top.

Tips

• Choosing oranges: Pick juicy oranges with thin skin for the best flavor and appearance. Blood oranges or Cara Cara add lovely color.
• Caramel: Keep the caramel golden and smooth—overcooking can make it bitter.
• Prevent sticking: Grease and line the pan well before adding caramel and fruit.
• Serve warm: The cake is best slightly warm to showcase the caramel and orange aroma.

Yields

This recipe produces one 9-inch cake, serving about 10–12 slices depending on portion size.

Storage

Store leftover cake in an airtight container at room temperature for up to three days. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil, place it in a freezer bag, and freeze for up to four weeks. Thaw at room temperature before serving; note that freezing may slightly change the texture of the orange slices.

Notes

• Ensure ingredients are at room temperature for an even batter and better rise.
• Chilling the pan after adding caramel and oranges helps the slices stay in place when you pour the batter over them.
• Leaving a small gap between the fruit and the pan edge prevents the batter from pushing the fruit outward during baking.