Orange Upside Down Cake Recipes

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UPSIDE-DOWN BLOOD ORANGE CAKE

In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Provided by Melissa Clark

Categories     sauces and gravies, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12



Upside-Down Blood Orange Cake image

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan.
  • In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
  • Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
  • In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
  • Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream
2 teaspoons vanilla extract

ORANGE UPSIDE-DOWN CAKE

Provided by Sam Worley

Yield Makes 1 cake

Number Of Ingredients 18



Orange Upside-Down Cake image

Steps:

  • Make the caramel:
  • Preheat the oven to 350°F.
  • Lightly butter the cake pan. 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.
  • Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
  • 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). Set pan aside.
  • Make the cake:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
  • Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
  • 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. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

For the caramel topping:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
Special equipment:
10-inch round cake pan

UPSIDE-DOWN CRANBERRY-ORANGE CAKE

This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 16



Upside-Down Cranberry-Orange Cake image

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

3/4 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 cups fresh cranberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
Pinch ground cloves
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 large eggs
3/4 cup milk
1/4 cup sour cream

UPSIDE-DOWN ORANGE-ALMOND CAKE (GLUTEN-FREE)

This is my very favorite gluten-free cake base. I use it all the time. I've made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfectly tender, buttery crumb is almond flour, my secret weapon for gluten-free baking.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h35m

Yield 10 servings

Number Of Ingredients 13



Upside-Down Orange-Almond Cake (Gluten-Free) image

Steps:

  • For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
  • In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
  • Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
  • For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
  • In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature.

3 tablespoons unsalted butter, plus more for the pan
1/4 cup sugar
3 tablespoons honey
Pinch kosher salt
3 oranges, such as navel or Cara Cara
1 1/2 cups almond flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup sugar
4 large eggs, separated
1 teaspoon pure vanilla extract

STICKY ORANGE UPSIDE-DOWN CAKE

Wonderful, wonderful, wonderful.

Provided by jordangenevieve

Time 1h20m

Yield Serves 8

Number Of Ingredients 10



Sticky Orange Upside-down Cake image

Steps:

  • Preheat the oven to 160C.
  • For the sticky orange topping:
  • Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
  • For the cake:
  • Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
  • Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
  • Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
  • Turn out on a platter to serve.

220g castor sugar
125ml water
1 vanilla pod, split
2 oranges, very thinly sliced
4 large eggs
220g castor sugar
5ml vanilla extract
150g self-raising flour
150g butter, melted
110f ground almonds

ORANGE UPSIDE-DOWN CAKE

Provided by Bonnie Sanders Polin, Ph.D,

Categories     Cake     Egg     Dessert     Bake     Low Fat     Low Sodium     Orange     Cornmeal     Vanilla     Healthy     Low Cholesterol     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Orange Upside-Down Cake image

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Wash the orange. Cut off and discard the ends. Cut the orange crosswise into slices about 1/4 inch thick. Remove any seeds. Put in the skillet, add 1/4 cup water,and sprinkle with sugar. Bring the mixture to a boil over high heat, gently stirring to keep the fruit from sticking. Cook until the liquid is almost gone and the orange slices are caramelized. With a fork, move the orange slices into an attractive pattern in the bottom of the skillet.
  • 3. In a small saucepan, heat the milk until warm but not hot. Remove from heat and add 1 teaspoon of the sugar and the yeast. Stir until the yeast is dissolved.
  • Set aside.
  • 4. In a large bowl, beat together the 2 egg yolks, the remaining sugar, and the margarine until pale yellow and thick. Add the orange zest and vanilla; mix well. Sift the cornmeal into the egg mixture, stirring constantly. Stir in the yeast mixture,which should now be frothy.
  • 5. In a clean bowl, beat all 4 egg whites until they form stiff peaks. Stir a third of the beaten whites into the cornmeal mixture. Carefully fold in the remaining whites. Spoon the batter in dollops over the orange slices in the skillet. Smooth the top.
  • 6. Bake for 25 to 30 minutes, until a cake tester inserted in the middle comes out clean. Run a knife between the sides of the skillet and the cake. Cool on a rack for 10 minutes. Hold a flat serving plate over the skillet and invert the cake. Serve while still warm.

Orange Layer:
1 large thin-skinned orange, such as Valencia
1/4 cup sugar
Polenta Cake Layer:
2 tablespoons skim milk
1/3 cup sugar
1/2-ounce package active dry yeast
2 large eggs, separated, plus 2 additional large egg whites
2 tablespoons trans-free margarine
2 teaspoons finely grated orange zest
2 teaspoons pure vanilla extract
2/3 cup stone-ground yellow cornmeal

UPSIDE-DOWN APPLE CAKE WITH WHISKEY-SOAKED FRUIT

Full of seasonal fruit, almonds and spiked with whiskey, this cake is a new (and delicious) take on a holiday fruit cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 16



Upside-Down Apple Cake with Whiskey-Soaked Fruit image

Steps:

  • In medium bowl, mix dried cranberries, apricots, orange peel and bourbon. Let stand at room temperature 1 hour or overnight.
  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of two 8-inch round cake pans with shortening. Line bottom of each pan with cooking parchment paper. Grease parchment paper with shortening.
  • Line bottom and side of each pan with overlapping apple slices, cutting slices as necessary to line side of each pan.
  • In large bowl, beat cake mix, water, ground almonds, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in soaked dried fruit and ginger. Gently pour into pans over apple slices.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pans upside down to release cakes onto cooling racks.
  • In small microwavable bowl, microwave apple jelly uncovered on High 15 to 30 seconds, stirring every 15 seconds, until hot. Brush over apples on top and side of each cake to make shiny. Cool completely, about 1 hour.
  • Meanwhile, in medium bowl, beat mascarpone cheese, whipping cream and sugar with electric mixer on high speed until stiff peaks form. On serving plate, place one cake, apple side up. Top with whipped cream mixture. Gently place remaining cake layer on top of cream, apple side up. Garnish with fresh cranberries and orange slices. Cut into slices with serrated knife. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 11 g, TransFat 0 g

1/2 cup sweetened dried cranberries
1/2 cup chopped dried apricots
2 teaspoons grated orange peel
3 tablespoons whiskey or bourbon
3 red apples, unpeeled, quartered, cored, very thinly (1/4 inch) sliced
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
3/4 cup slivered almonds, finely ground
1/3 cup vegetable oil
4 eggs
3 tablespoons chopped crystallized ginger
1/4 cup apple jelly
2 oz (from 8-oz container) mascarpone cheese, softened
1/2 cup whipping cream
1 tablespoon sugar
Fresh cranberries and orange slices, if desired

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