I’m making the most of orange season with this citrus cake, made even better by a drizzle of salted caramel sauce. This Orange Salted Caramel Upside Down Cake stands on its own—no toppings or sides needed. It’s all packed into one slice, with orange in the cake batter, fresh orange segments, and salted caramel sauce on top.

A whole orange salted caramel upside down cake on a square plate with a slice cut out

It’s orange season, and some amazing varieties are out there. Have you tried the Sumo orange? You can use any type of orange for this cake, including mandarin and blood orange. I actually turned blood oranges into a Blood Orange Galette, which tastes delicious served with vanilla ice cream.

A slice of cake on a white plate showing the inside

This is not your typical caramel sauce. It’s made a little differently because this does not have cream. When you add cream to caramel sauce, it prevents the sauce hardening and keeps it pourable. For this cake, we don’t want that. We want it to harden in the pan, then as it bakes, it will soften with the heat and soak into the cake.

When you’re making caramel sauce, the sugar can crystalize on the side of the pan. You don’t want this when you are making a caramel sauce because those crystals can make the sauce gritty. For this recipe, it doesn’t matter because the sauce will melt into the cake.

The cake viewed from overhead showing the orange segments on top

When you turn the cake out, the caramel will sit on top of the cake and set and keep the orange segments in place instead of running all over if contained cream, then it would be a sticky orange cake. Not a bad thing, but I like how this turns out better.

How to cut orange segments

To get the perfect pieces for the top of the cake, you first have to remove the peel and the pithe (white part). Don’t forget to zest the oranges first because it is impossible to do after.

Slicing the top and bottom off an orange

Cut the top and the bottom of the orange. Stand the orange up and start cutting from the top down following the curve of the orange. Do this all the way around until all the white and peel is gone.

Cutting the peel off an orange

Holding the orange in your hand, use a small, sharp paring knife to cut between the membranes of the orange to cut out the segments.

Cutting segments from an orange
Orange salted caramel upside down cake ready for slicing
5 from 4 reviews

Orange Salted Caramel Upside Down Cake

Janette
Salted caramel and fresh orange segments are layered in a cake pan, then topped with an easy orange-infused batter. Once baked and inverted, you get a stunning citrus-topped cake with a rich, caramel finish.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
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Ingredients
 

  • 1 tablespoon unsalted butter
  • 2-3 oranges, (depending on the size you may need more)
  • 1 tablespoon orange zest

For the caramel:

  • ¾ cup (170 grams) granulated sugar
  • ⅓ cup (43 grams) water
  • ½ teaspoon salt

For the cake (dry ingredients):

  • 1 ½ cups (192 grams) all-purpose/plain flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the cake (wet ingredients):

  • ½ cup (4 ounces/113 grams) unsalted butter, room temperature , see note
  • ⅔ cup  (135 grams)  granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon orange zest
  • ½ cup (125 ml) orange juice, room temperature
  • ½ cup (125 ml) milk, room temperature

Instructions
 

  • Grease a 9-inch (23 cm) round cake pan with 1 tablespoon unsalted butter. Preheat the oven to 350°F (177°C) with the shelf in the center of the oven.
  • Zest the oranges before cutting them. Set the zest aside.
  • Slice the top and bottom off each orange. Stand the orange upright on a cutting board and, using a small paring knife, cut downward following the curve of the fruit to remove the peel and white pith. Continue around the orange until completely peeled.
  • Hold the peeled orange in one hand and cut between the white membranes to release the segments. Work your way around until fully segmented. Set aside.

Make the caramel:

  • In a saucepan over medium heat, add the sugar and water. Swirl the pan gently (do not stir) until the sugar dissolves. Let it bubble, and as soon as it turns amber, remove from the heat. Carefully stir in the butter and salt (it will bubble). Stir until the bubbling subsides. Immediately pour the caramel into the prepared cake pan and swirl to coat the bottom evenly. Set aside to harden.

Make the cake (mix the dry ingredients).

  • In a bowl, whisk together the flour, baking soda, baking powder, and salt.

Mix the wet ingredients:

  • In a stand mixer fitted with the paddle attachment – or using a hand mixer – beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then mix in the orange zest.
  • Reduce the mixer to low speed. Add one-third of the flour mixture and mix. Add one-third of the orange juice and milk mixture and mix again. Continue alternating, ending with the flour, until the batter is smooth.
  • Arrange the orange segments over the caramel in a fan pattern. Carefully spoon the batter over the oranges, smoothing gently so the segments don’t shift. Tap the pan lightly on the counter to help the batter settle.
  • Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes.
  • Run a knife around the edge of the cake, then carefully invert onto a rack or serving plate. Let cool completely.

Notes

Note: To quickly soften butter, place the butter still wrapped in paper (no foil) in the microwave on 50% power for 10 seconds, turn over and repeat until it feels softened. Or, Fill a heatproof bowl with hot water. Let it sit 1–2 minutes, then dump the water out.Place the warm bowl upside down over the butter.
Serving: 1slice, Calories: 375kcal, Carbohydrates: 60g, Protein: 7g, Fiber: 3g
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