Orange Salted Caramel Upside Down Cake
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.
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.
Video
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.
Nutrition
Serving: 1slice | Calories: 375kcal | Carbohydrates: 60g | Protein: 7g | Fiber: 3g