This Upside Down Orange Cake is a beautifully presented, zesty treat that combines thin slices of caramelized orange with a soft, vanilla-infused cake. The glossy, golden citrus topping makes for a showstopping centerpiece, while the moist crumb and subtle olive oil base ensure every bite is light, fresh, and satisfying. Ideal for brunches, celebrations, or everyday indulgence, it’s a cake that brings a ray of sunshine to any table.
Why You’ll Love This Recipe
With its eye-catching presentation and simple preparation, this cake balances sweet and tart flavors in a way that feels both refined and comforting. The olive oil lends depth and moisture, while the citrus topping adds a vibrant contrast to the tender vanilla cake. It’s dairy-optional, easy to prepare with pantry staples, and perfect for winter citrus season or any time you’re craving a fresh, elegant dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Oranges, thinly sliced
- Orange zest
- All-purpose flour
- Baking powder
- Salt
- Milk (dairy or plant-based)
- Apple cider vinegar (or white vinegar)
- Extra virgin olive oil
- Vanilla extract
- Cane sugar
- Butter
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small saucepan, melt the butter and stir in 1 ½ tablespoons of cane sugar. Pour into the prepared pan and tilt to coat the base evenly.
- Arrange the orange slices in a circular pattern over the sugar mixture. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, and orange zest.
- In a separate bowl, combine the milk and vinegar. Let sit for 5 minutes to curdle slightly. Then whisk in the olive oil, vanilla extract, and 18 tablespoons of cane sugar until well blended.
- Add the wet ingredients to the dry ingredients and stir until just combined—avoid overmixing.
- Gently pour the batter over the arranged orange slices, spreading it evenly with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
- Serve warm or at room temperature, optionally topped with whipped cream or yogurt.
Servings and timing
Servings: 8 slices
Prep Time: 20 minutes
Baking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 290 kcal per slice
Variations
- Citrus swap: Try blood oranges, cara cara, or tangerines for a colorful twist.
- Spiced version: Add a pinch of ground cardamom or ginger to the batter for warming undertones.
- Nut topping: Sprinkle chopped pistachios or almonds on top after baking for added texture.
- Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Make it vegan: Use plant-based milk and a dairy-free butter substitute to suit vegan preferences.
Storage/reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds or enjoy at room temperature. For best texture, avoid freezing as citrus slices may become watery upon thawing.
FAQs
What type of oranges work best for this cake?
Any small to medium oranges with thin skin, such as navel, cara cara, or mandarin oranges, work well. Choose firm, juicy oranges for the best result.
Can I use brown sugar instead of cane sugar?
Yes, brown sugar can add a deeper caramel flavor to the topping. Use it in place of the 1 ½ tablespoons for the base.
How do I prevent the cake from sticking when flipping?
Ensure the pan is properly greased and lined with parchment, and allow the cake to cool for 10 minutes before inverting to help release it cleanly.
Is olive oil necessary?
Olive oil adds flavor and moisture, but you can substitute with a neutral oil like canola or melted butter if preferred.
Can I make this cake in advance?
Yes, it can be made a day ahead and stored at room temperature. The flavors develop even more after resting.
Do I need to peel the oranges?
No, thin slices with the peel on create a beautiful pattern and caramelize nicely. Just be sure to wash them thoroughly before slicing.
How do I get evenly thin orange slices?
Use a sharp knife or mandoline for consistent, thin slices that bake evenly and look attractive when flipped.
Can I reduce the sugar in the batter?
You can reduce it slightly, but keep in mind that the sugar also contributes to the cake’s structure and moisture.
What pairs well with this cake?
Whipped cream, Greek yogurt, or a dollop of mascarpone adds a creamy counterbalance to the citrus and makes for a more indulgent serving.
Can I make this recipe gluten-free?
Yes, substitute a gluten-free all-purpose flour blend for a gluten-free version. Be sure to check for leavening compatibility.
Conclusion
Upside Down Orange Cake offers a fresh, seasonal take on classic upside-down desserts, combining the brightness of citrus with the comforting softness of a moist vanilla cake. Simple yet elegant, it’s perfect for entertaining or everyday enjoyment and sure to impress with both its looks and flavor. Serve it warm for a cozy treat, or chilled for a refreshing finish.
PrintUpside Down Orange Cake
Bright, zesty, and irresistibly moist—this Upside Down Orange Cake features vibrant citrus slices caramelized to perfection atop a fluffy, lightly sweetened vanilla cake base, making it a stunning dessert for any season or gathering.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 4–6 small to medium oranges, thinly sliced
- Zest of 1 orange
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (dairy or plant-based)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1/3 cup extra virgin olive oil
- 2 tsp vanilla extract
- 18 tbsp cane sugar (for batter)
- 1 1/2 tbsp butter
- 1 1/2 tbsp cane sugar (for caramelizing pan)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the base with parchment paper.
- In a small saucepan, melt butter and stir in 1 ½ tbsp cane sugar. Pour this into the base of the cake pan and swirl to coat evenly.
- Arrange the thinly sliced oranges over the sugar mixture in a decorative circular pattern. Set aside.
- In a mixing bowl, whisk together flour, baking powder, salt, and orange zest.
- In a separate bowl, combine the milk and vinegar. Let sit for 5 minutes to curdle slightly.
- To the milk mixture, add olive oil, vanilla extract, and 18 tbsp cane sugar. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until smooth. Do not overmix.
- Gently pour the batter over the arranged orange slices and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- Serve warm or at room temperature with whipped cream or yogurt, if desired.
Notes
- Use seedless oranges or remove seeds for easier slicing and cleaner presentation.
- Substitute part of the milk with orange juice for extra citrus flavor.
- Best served the same day for peak freshness and visual appeal.
- Pairs well with vanilla ice cream or crème fraîche for a decadent finish.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg