Honey Orange Upside Down Cake Recipes

HONEY-ORANGE UPSIDE-DOWN CAKE

Steps:

• In a 9- to 10-inch nonstick, ovenproof frying pan (with sloping sides) over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230° (carefully tilt pan so mixture is deep enough to register on thermometer), 2 to 4 minutes. Chill until thickened, about 15 minutes. Slightly overlap orange slices in concentric circles over syrup.
• In a large bowl, with a mixer on high speed, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
• In another bowl, mix flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture, just until incorporated. Carefully scrape batter over orange slices in pan and spread level.
• Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes for regular, 25 to 30 minutes for convection. Let cool for 5 minutes.
• Invert a flat plate over pan. Invert cake onto plate and lift pan off, being careful with hot syrup. Let cool completely, then cut into wedges.

HONEY ORANGE UPSIDE-DOWN CAKE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
• For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time. Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.
• In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.
• Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.
• Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.
• For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.
• Keep cake well-covered and refrigerated if not serving the same day.

UPSIDE-DOWN BLOOD ORANGE CAKE

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.

ORANGE AND PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Place butter in a 10-in. cast-iron or other ovenproof skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter. Sprinkle with brown sugar and 1 tablespoon orange zest. Arrange pears in a single layer over sugar., In a large bowl, beat sugar, coconut oil, egg and remaining 1 tablespoon orange zest until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture alternately with cream., Spoon over pears. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

ORANGE UPSIDE-DOWN CAKE

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.

HONEY-ORANGE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• In a nonstick- oven proof frying pan (9 or 10 inch) heat honey and juice over med heat until boiling. (this is the pan you will bake in so it must not have a plastic handle!).
• Cook without stiring until mixture is foamy, slightly thickened and reaches 230 degrees- about 2-4 minutes.
• Chill until thickened (in pan), about 15 minutes. Arrange orange slices in pan on top.
• In a large bowl, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
• In another bowl, mix flour, baking powder and salt. Stir half the flour mixture into the batter. Stir in milk, then remaining flour mixture. Stir just until mixed. Carefully pour the batter over the orange slices in the frying pan and level.
• Bake at 350 until toothpick comes out clean- 35 to 40 minutes. Let cool 5 minutes.
• Place a flat plate, good side towards cake, over the frying pan. Flip frying pan to release the cake being careful of any hot syrup. Let cool then slice.