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–+ servings
Cake topped with blood orange slices.

Orange Upside-Down Cake

If you love citrus desserts, this Orange Upside-Down Cake is a must-try. Made with fresh oranges and a soft, buttery vanilla cake, it’s the perfect balance of sweet and tangy.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories: 226kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • 8" (20cm) springform pan
  • Parchment paper
  • Mixing bowl
  • Stand mixer or hand mixer and a large mixing bowl
  • Rubber spatula

Ingredients

  • 1 tablespoon unsalted butter melted
  • 2 tablespoon brown sugar
  • 2 medium oranges I use blood oranges, but any variety works

Cake Batter

  • 75 g unsalted butter at room temperature
  • 25 g vegetable oil such as canola oil
  • 125 g white granulated sugar
  • 2 large eggs at room temperature
  • 125 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 75 ml whole milk

Simple Syrup (optional)

  • 25 g white sugar
  • 25 ml water

Instructions

  • Preheat the oven to 350F (175C). Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper.
  • Grease the bottom of the pan with melted butter and sprinkle brown sugar evenly over it.
  • Arrange the orange slices over the sugar in an overlapping spiral, ensuring the bottom is fully covered. Set aside.
  • In a mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract with a hand mixer until pale and fluffy.
  • Add the eggs and beat until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add half of the dry ingredients to the wet mixture and mix just until incorporated.
  • Pour in the milk and mix to combine.
  • Add the remaining dry ingredients and mix until the batter is smooth.
  • Pour the batter over the orange slices. Swirl a toothpick through the batter to release large air bubbles, being careful not to disturb the oranges.
  • Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake rest in the pan for 10 minutes.
  • Remove the springform ring and peel away the parchment from the sides. Place a serving plate over the cake, then invert it in one quick motion. Lift off the bottom of the pan and gently peel away the parchment.
  • For the optional syrup, heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Brush over the orange slices before serving.

Video

Notes

Store in an airtight container at room temperature for up to two days or refrigerate for up to five days. 
Freeze for up to two months. 

Nutrition

Nutrition Facts
Orange Upside-Down Cake
Serving Size
 
1 serving
Amount per Serving
Calories
226
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
53
mg
18
%
Sodium
 
273
mg
12
%
Potassium
 
90
mg
3
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
3
g
6
%
Vitamin A
 
341
IU
7
%
Vitamin C
 
14
mg
17
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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