Can I make this Upside Down Orange Cake ahead of time?

Yes, you can bake the cake a day in advance. Let it cool completely and store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. If you refrigerate it, allow it to come to room temperature before serving for the best texture and flavor.

Do I need to peel the oranges for this cake?

Peeling the oranges is optional. Leaving the peel on creates a beautiful presentation and adds a slight bitterness, which some enjoy. However, if you prefer a sweeter and smoother texture, it’s best to peel and remove the pith before slicing. Either way, slice them thin for even caramelization.

Can I use other fruits instead of oranges?

Absolutely! While oranges are ideal for this recipe, other citrus fruits like blood oranges, mandarins, or even grapefruits work well. You can also experiment with sliced lemons, pineapple, plums, or peaches. Just be mindful of their sweetness levels and adjust sugar accordingly.

Upside Down Orange Cake – Easy & Moist Winter Treat

Name: Upside Down Orange Cake
Prep time: 10 min
Cook time: PT-491111H42M52S
Total time: PT-491111H42M52S
Cuisine: American
Ingredients: 4–6 small to medium oranges, any type (zest one of them before slicing); 1½ tablespoons melted butter (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 teaspoon salt; 1 cup milk (dairy or non-dairy); ⅓ cup extra-virgin olive oil; 1 cup cane sugar; 1 tablespoon apple cider vinegar or white vinegar; 2 teaspoons vanilla extract; Zest of 1 orange

Description

This Upside Down Orange Cake is a moist, citrusy dessert featuring caramelized orange slices baked under a fluffy vanilla and orange zest-infused cake. Eggless and vegan-friendly, it’s an easy yet stunning treat perfect for winter and citrus season.

Ingredients

Scale

4–6 small to medium oranges, any type (zest one of them before slicing)
1½ tablespoons melted butter (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 teaspoon salt
1 cup milk (dairy or non-dairy)
⅓ cup extra-virgin olive oil
1 cup cane sugar
1 tablespoon apple cider vinegar or white vinegar
2 teaspoons vanilla extract
Zest of 1 orange

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan generously and optionally line the bottom with parchment paper.
Peel the oranges if desired, then slice into ⅛–¼ inch thick rounds. Set aside.
Pour melted butter into the bottom of the cake pan and spread evenly. Sprinkle the 3½ tablespoons of sugar over the butter.
Arrange the orange slices on top of the sugar in an overlapping circular pattern to cover the base of the pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, mix the milk, olive oil, vanilla, 1 cup sugar, vinegar, and orange zest until combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Carefully pour the batter over the arranged orange slices. Smooth the top with a spatula.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5–10 minutes. Run a knife along the edges to loosen.
Place a plate over the cake pan and carefully invert to release the cake. Remove parchment paper if used.
Allow to cool slightly before slicing and serving.

Notes

Use parchment paper on the bottom of the pan to help prevent sticking and ease flipping.
Thin orange slices caramelize better and are easier to eat.
To reduce bitterness, remove the peel and pith from the oranges before slicing.
Enhance flavor by adding spices like cinnamon, ginger, or fresh herbs such as rosemary to the batter.
Do not overmix the batter; mix until ingredients are just combined.

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 280
Sugar: 22g
Sodium: 90mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg