Orange Upside-Down Cake
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 medium
Orange1 cup
Granulated Sugar3 tsp
Kosher Salt2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda3 large
Egg (at room temperature)1 tsp
Pure Vanilla Extract1 tsp
Orange Zest (grated)1 cup
Buttermilk (well shaken)10 inch
Cake (round pan)Directions:
1
Make the caramel: Preheat the oven to 350°F
2
Lightly butter the cake pan
3
Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside
4
Make sure you have all the ingredients for the caramel ready to go before you begin cooking it
5
In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat
6
Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes
7
Remove pot from heat and carefully stir in the butter and salt until incorporated
8
Pour the caramel into the buttered cake pan
9
Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices)
10
Set pan aside
11
Preheat the oven to 350°F
12
Lightly butter the cake pan
13
Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside
14
Make sure you have all the ingredients for the caramel ready to go before you begin cooking it
15
In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat
16
Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes
17
Remove pot from heat and carefully stir in the butter and salt until incorporated
18
Pour the caramel into the buttered cake pan
19
Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices)
20
Set pan aside
21
Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside
22
In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes
23
Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest
24
Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine
25
Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much
26
Smooth the top of the batter with a wet offset spatula or the back of a spoon
27
Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through
28
With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan
29
Invert the cake onto a plate or platter while it's still hot
30
Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve
31
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside
32
In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes
33
Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest
34
Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine
35
Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much
36
Smooth the top of the batter with a wet offset spatula or the back of a spoon
37
Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through
38
With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan
39
Invert the cake onto a plate or platter while it's still hot
40
Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve