orange upside down cake

Where Citrus Zest and Exotic Cardamom Collide, a slice of pure bliss

Tips

cutting and peeling the oranges

I learned the hard way that precise orange slice thickness is vital for this recipe. My first try, with slices that were too thick, led to a broken cake. Its important to slice oranges to no bigger than 1/4 inch thickness. Failure to do so will result in a cake that breaks apart when flipped.

Presentation: Leaving the peels on creates a visually appealing cake.

Flavor: The orange rind has a strong, potentially bitter flavor.

Recommendation: For a gentler flavor, and if you are sensitive to bitterness, peel the oranges before slicing. Leaving the peels on adds visual appeal, but the rind’s strong flavor can be overwhelming.

In short: Stick to 1/4 inch slices, and peel if you prefer a milder taste.

using a springform pan

Using a springform pan for an upside-down cake can be risky. The removable bottom creates a potential leak point for the syrupy juices, which can drip onto your oven floor and burn. To prevent this, don’t just line the bottom with a parchment disk. Instead, cut a large piece of parchment that extends up the sides of the pan, forming a shallow bowl to catch any leaks. Additionally, always place the springform pan on a rimmed baking sheet during baking. This acts as a second line of defense, safeguarding your oven from any stray drips.

orange upside down cake

Preparation Time: 15 minutes | Cook Time: 35 minutes | Serving size: 1 9″ cake

Gather

• 5 to 7 medium oranges (1 of which you will zest)
• 2 tablespoons butter, melted
• 1 cup plus 4 tablespoons sugar, divided (raw sugar also works here)
• 1¾ cups all-purpose flour
• 2 teaspoons cardamom
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup milk
• ⅓ cup extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• whipping cream (optional, for serving)

Follow

1. Zest 1 orange and put the zest aside. Slice all oranges into ¼ -inch rounds; peeling is optional.
2. Preheat the oven to 350 degrees. Grease a 9-inch cake pan generously (line bottom with parchment paper for easier removal). I would not recommend using a springform, as when I did this the liquid and butter dripped out; if all you have is a springform, see tip below. Add melted butter and coat the bottom of the pan.
3. Sprinkle 4 tablespoons of sugar as evenly as possible over the bottom of the pan. Arrange orange slices, starting from the center and working your way out; be sure to overlap them and keep them as close together as possible (this is why the thickness of the slices matter). 
4. In a large bowl, combine the flour, cardamom, baking powder and salt. 
5. In a medium bowl, whisk together the milk, oil, vinegar, vanilla extract, orange zest and remaining 1 cup of sugar until well combined. Pour wet ingredients into the dry and stir until combined.
6. Pour batter gently over the oranges; use a spatula to gently spread it evenly and try to avoid moving the slices around. (Don’t worry if some batter seeps through the slices; I’ve had it happen plenty of times myself, but it’ll still be delicious!)
7. Bake for 30 to 45 minutes or until the cake is set in the middle and golden.
8. Allow the cake to cool in the pan for 5 to 10 minutes. If the cake isn’t visibly pulling from the pan, take a sharp  knife and run it around the edges. Place a plate over the top of the cake pan and invert the cake onto the plate. (Peel off the parchment paper if used.) Allow the cake to cool before slicing. Enjoy on its own, or with whipped cream, if you desire.