Orange Salted Caramel Upside Down Cake Recipes

ORANGE SALTED CARAMEL UPSIDE DOWN CAKE

Steps:

• Grease a 9-inch (23 cm) round cake pan with 1 tablespoon unsalted butter.
• Zest the oranges before cutting them, set aside.
• Slice the top and bottom off the oranges. Set the orange on a cutting board with the cut-side down and use a small paring knife to cut from the top down, following the curve of the orange the white pith and peel until it they are completely peeled going around the orange.Hold the orange in one hand and cut out orange segments by cutting either side of the white membranes. Work your way around until the whole orange is segmented. Set the segments aside.
• To a saucepan over medium heat, add the sugar and water . Swirl the pan gently, don't stir, until the sugar dissolves. Allow to bubble and as soon as you start to see it turn amber yellow, remove from the heat and stir in the remaining 1 tablespoon butter and salt (it will bubble). Stir until it stops bubbling. Immediately pour into the cake pan and swirl it into an even layer. Set aside, to harden.
• Preheat oven to 350°F/180°C.
• To a bowl add the flour, baking soda, baking powder and salt. Stir to mix well.
• To a stand mixer or a bowl using a hand mixer beat the room temperature butter and sugar on medium high speed until fluffy and light in color, about 5 minutes. Beat in the eggs one at a time, then add the orange zest until mixed.
• Reduce the mixer to low speed and add 1/3 of the flour and mix. Add 1/3 of the liquids (orange juice and milk) and mix. Continue this, ending with the flour until all is well incorporated and smooth.
• Arrange the orange segments on top of the caramel in the cake pan in a fan pattern. Pour the batter over the orange segments and smooth carefully as to not move the orange segments. Tap the pan on the counter so the batter settles between the oranges.
• Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a rack and cool for 10 minutes.After 10 minutes, run a knife around the edge of the cake and turn out onto the baking rack or a plate and and allow to cool completely.

SALTED CARAMEL-ORANGE UPSIDE-DOWN CAKE

Steps:

• Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
• Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
• Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
• Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.

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.