Orange Upside Down Cake Recipes

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ORANGE UPSIDE-DOWN CAKE RECIPE



Orange Upside-down Cake Recipe image

Delight your family and friends with this Orange upside-down cake. It is a French dessert with a sponge Genoise soaked in orange syrup with a hint of Grand Marnier, diplomat cream, and a luscious layer of candied oranges. It is orange intense!

Provided by Irina

Categories     Cakes

Time 2h45m

Yield 8

Number Of Ingredients 14

3 medium-sized oranges
2/3 cup (150 g) granulated sugar
2 1/2 large eggs
1/2 cup + 1 1/2 tablespoons (75 g) powdered (icing) sugar
1/2 tablespoon vanilla sugar
1.3 oz (35 g) butter
1/2 cup (62 g) flour
1 cup + 1 tablespoon (250 ml) milk
3 egg yolks
1/3 cup (75 g) granulated sugar
6 1/2 teaspoons (17 g) flour
1/2 tablespoon Grand Marnier
1/3 cup (75 g) whipping cream
1/2 teaspoon vanilla extract

Steps:

  • cut oranges into thin slices. Place them in a saucepan and add granulated sugar. Bring it over low heat, cover the pan, and cook for 1.5 - to 2 hours. Drain the candied oranges through a fine-mesh sieve to get the orange syrup. Add one tablespoon of Grand Marnier to the syrup and set aside. Cool the orange slices down.
  • , preheat oven to 392 F/200 C. Using an electric mixer, whisk eggs and powdered (icing) sugar in a bowl, add the vanilla sugar. Bring the mix on a warm (not hot) bain-marie/ water bath to warm up the preparation and continue to whisk. Once the temperature of the eggs/sugar mixture reaches 113 F/45 C (warm to touch), remove the saucepan from the bain-marie/water bath and beat until the mixture doubles in size and cools down.
  • Pour about three tablespoons of the cream-like mixture in a separate bowl with the melted butter in and mix. Add the sifted flour to the main mix and gently mix with a rubber spatula. Add the buttered mixture to the main preparation and combine, using the spatula.
  • Butter and flour a cake pan 7 inches/18 cm in diameter. Pour the batter in the pan and bake for 20 minutes. Check the readiness of the biscuit with a knife: if it comes out dry, the biscuit is ready. Let cool on a wire rack.
  • , bring milk to a boil. In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes whitish. Add the sifted flour and mix. Pour the boiling milk into the eggs' mixture and stir. Bring it back in the saucepan and cook for 1 to 2 minutes, continually whisking until the cream thickens. Transfer the ready pastry cream in another bowl and beat with a hand whisk to cool down. Add the liquor Grand Marnier and vanilla extract.
  • Butter a round cake pan 8 inches/20 cm in diameter. Sprinkle the bottom and sides of the pan with granulated sugar. Line the pan with orange slices, going in a circle and overlapping them in half. Refrigerate.
  • Cut the rest of the candied oranges in small pieces and add them to the cooled pastry cream and mix with the spatula. Cover the cream with a plastic film in contact and refrigerate.
  • Whisk whipping cream to get whipped cream. Add whipped cream to the cooled pastry cream and gently mix with the spatula. The diplomat cream is ready.
  • fill an 8 inches/20 cm pan layered with the orange slices with half of the diplomat cream. Cut Genoise sponge in half in the direction of the thickness, using a serrated knife. Place a biscuit disk on top of the cream and soak with the orange syrup. Cover with the rest of the diplomat cream. Soak another biscuit disk with the orange syrup and cover the cream with the soaked surface down. Refrigerate the cake for at least two hours.
  • To unmold, place the pan with the cake over medium heat for a few minutes. Place a serving plate on top of the cake and flip it over with the fast movement. Serve immediately or enjoy within the next 48 hours.

Nutrition Facts : ServingSize 1 slice, Calories 322 calories, Sugar 43.5 g, Sodium 69 mg, Fat 10.5 g, SaturatedFat 5.6 g, Carbohydrate 53.9 g, Fiber 1.4 g, Protein 5.8 g, Cholesterol 159 mg

ORANGE UPSIDE DOWN CAKE



Orange Upside Down Cake image

Impress your guests with this easy citrus cake! It's an orange upside cake using 3 different oranges for 3 different colors!

Provided by Katherine | Love In My Oven

Categories     cakes

Time 1h

Number Of Ingredients 14

3 tbsp unsalted butter, melted
3 tbsp brown sugar
3-4 oranges*, sliced into 1/2″ slices, peel removed
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated white sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup milk**
1/4 cup orange juice

Steps:

  • Preheat the oven to 350 F and line an 8″x8″ standard baking pan with parchment paper, allowing the ends of the paper to overhang on the sides. Whisk together the melted butter with the brown sugar, and then pour this mixture all over the bottom of the prepared pan.
  • Place the peeled orange slices, side by side, into the bottom of the pan, on top of the glaze. Fill in all of the gaps with small pieces of orange (see blog post above for photos and directions).
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter with both sugars, on medium-high, until light and fluffy, about 1 minute. Add the egg and vanilla and mix again. Add half of the dry ingredients, and mix together on low, slowly, for about 30 seconds. Add the milk, and the remaining dry ingredients, and mix again on low for 15-20 seconds. Add the orange juice, and mix again, on low until all ingredients are incorporated. Pour the cake batter on top of the pan with the prepared oranges, spreading it with a spatula to make it even. Place the pan in the preheated oven, and bake for 40-45 minutes. Check the cake after 40 minutes by inserting a toothpick in the center; if the toothpick comes out clean, the cake is done. If there is batter on the stick, bake for another 5 minutes. Remove the cake, and allow it to cool for 10-15 minutes before inverting the cake on to a cake stand or plate.***
  • Allow the cake to cool completely, before slicing and serving. Enjoy!

UPSIDE-DOWN BLOOD ORANGE CAKE



Upside-Down Blood Orange Cake image

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

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

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

ORANGE UPSIDE DOWN CAKE



Orange Upside Down Cake image

A delicious and easy orange upside down cake featuring beautiful candied blood orange slices.

Provided by John Kanell

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

1 blood orange
1 navel orange
2 cups water
1 ½ cups granulated sugar
4 tsps grated orange zest from about 2 large oranges
1 cup strained fresh orange juice (you can add the juice of a lemon if you'd like some more zing)
2 1/4 cups all-purpose flour
2 1/2 tsps baking powder
1 tsp kosher salt
1 1/2 cups granulated sugar
1/3 cup unsalted butter
1/3 cup sour cream
3 large eggs

Steps:

  • Cut both blood and navel oranges into slices.
  • In a medium saucepan, over medium heat add 1 cup of water and ¾ cup sugar. Stir until the sugar has dissolved in pan. Layer in the blood orange slices. Bring down to a simmer and cook for about 10-12 minutes.
  • Repeat this process for the navel orange slices.
  • Preheat the oven to 350° degrees F. Liberally butter a 9 inch cake pan.
  • Sift together the flour, baking powder, and salt.
  • Cream together the butter, sour cream, and orange zest.
  • Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
  • Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.
  • Add of layer of alternating orange slices at the bottom of the pan.
  • Pour batter about half way up in the pan.
  • Bake until a toothpick inserted in the middle comes out clean, about 35 min.
  • Cool the cake layer in the pans for 10 min. Loosen the layers by running a knife between the cake and the edge of the pan. Invert onto a rack to cool.

Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 30 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3.5 mg, Sodium 190 mg, Fiber 3 g, Sugar 10 g

SALTED CARAMEL-ORANGE UPSIDE-DOWN CAKE



Salted Caramel-Orange Upside-Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

For the caramel:
2/3 cup sugar
1/4 teaspoon kosher salt
1 tablespoon salted butter
4 to 5 oranges
For the cake:
1/2 cup sliced almonds
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 stick salted butter, at room temperature
2 large eggs
1 teaspoon grated orange zest
1/2 cup sour cream
Sea salt, for sprinkling

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



Orange Upside Down Cake image

Forget pineapple upside down cake, this orange upside down cake is the new star on the scene. Made with a tangy and tart orange topping and a tender olive oil cake, this orange upside down cake looks and tastes gourmet but comes together super easily!

Provided by Sofi | Broma Bakery

Categories     dessert

Time 1h

Number Of Ingredients 12

3 navel oranges
1/2 cup granulated sugar
1/4 cup water
1 cup granulated sugar
2 large eggs, room temperature
pinch of orange zest
3/4 cup high-quality extra virgin olive oil
2 teaspoons vanilla extract
1 cup + 2 Tablespoons all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¾ teaspoon salt

Steps:

  • Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Spray with non-stick spray.
  • With the skin still on, slice the oranges in 1/4 inch slices. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it.
  • Microwave the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared oranges fruits. Once arranged, pour the remaining sugar-water over the oranges. Set aside.
  • In a stand mixer on medium speed, beat the sugar, orange zest, and eggs together until pale yellow, about 1 minute. If you don't have a stand mixer, you can also do this by hand with a whisk!
  • Keeping the mixer going at a medium low speed, slowly streaming in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and mix well.
  • Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix.
  • Pour the batter over the oranges into your prepared pan and bake for 45 minutes or until the cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean.
  • Allow the cake to cool completely. When ready to serve, flip upside down to turn out the cake onto a large plate. Peel the parchment paper away from the oranges and serve your cake!

ORANGE AND PEAR UPSIDE-DOWN CAKE



Orange and Pear Upside-Down Cake image

I love cooking with my cast-iron skillet, whether it's to make a main dish or dessert. This upside-down cake is a fall version of a typical summer favorite. - Linda Persall, Cullman, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup butter, cubed
1/2 cup packed brown sugar
2 tablespoons grated orange zest, divided
2 medium ripe pears, peeled and quartered
2/3 cup sugar
1/3 cup coconut oil
1 large egg, room temperature
1-1/3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup half-and-half cream

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.

Nutrition Facts : Calories 352 calories, Fat 19g fat (14g saturated fat), Cholesterol 52mg cholesterol, Sodium 283mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

ORANGE UPSIDE-DOWN CAKE



Orange Upside-Down Cake image

Provided by Sam Worley

Yield Makes 1 cake

Number Of Ingredients 18

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

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.

STICKY ORANGE UPSIDE-DOWN CAKE



Sticky Orange Upside-down Cake image

Wonderful, wonderful, wonderful.

Provided by jordangenevieve

Time 1h20m

Yield Serves 8

Number Of Ingredients 10

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

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.

ORANGE UPSIDE-DOWN CAKE



Orange Upside-Down Cake image

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 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

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.

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MANDARIN ORANGE UPSIDE DOWN CAKE - COPYKAT RECIPES
2009-02-04 Preheat oven to 350 degrees. Heat butter in rectangular 9"x13" pan, until melted. Sprinkle brown sugar in pan and then arrange orange slices. Sprinkle the sugar and oranges with coconut. Prepare cake mix, add the flour to the cake mix, and prepare it as directed, stirring in chopped pecans. Pour into pan and bake 45 to 55 minutes.
From copykat.com
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ORANGE DRIZZLE CAKE - EASY ORANGE UPSIDE DOWN CAKE RECIPE
2019-12-31 Take thin slices of orange and place at the bottom of a prepared cake tin (make sure there is greaseproof paper on the bottom). Then add the cake mix over the top. Give the tin a tap on the work top to remove air bubbles and bake. Leave the cake in the tin until cool. Turn out and add the drizzle over the top.
From sewwhite.com
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UPSIDE DOWN ORANGE CAKE RECIPE - YUMMY TUMMY
2018-12-18 Take a nonstick spring form pan and pour the sauce in the base. Top with orange slices. . Take butter in a bowl. Add sugar, vanilla, eggs and mix till creamy. . Add in orange zest, juice and yogurt and mix well. . Add in flour, baking powder, baking soda and fold gently.
From yummytummyaarthi.com
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ORANGE UPSIDE DOWN CAKE - NADINEALI.COM
2021-03-01 I love a good orange flavored cake and when it is upside down it makes it even more special. I used blood oranges and navel oranges for a two tone effect. The oranges are beautiful and this cake is so yummy and moist. This pretty little thing is the perfect accompaniment with tea or a yummy dessert any time! Total Time: Prep time 30 mins Baking …
From nadineali.com
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ORANGE UPSIDE-DOWN CAKE - CHEF LINDSEY FARR
Pour in prepared pan and spread out. Arrange orange slices on top artfully. Sift together cake flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer cream butter, sugar and zest until light and fluffy. Beat in the eggs one at a time, scraping down between each addition. Add the vanilla with the last egg.
From cheflindseyfarr.com
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ORANGE UPSIDE DOWN CAKE - BAKE WITH SHIVESH
2018-02-01 Pre-heat the oven to 180C. Generously brush an 8″ spring form cake pan with butter. Evenly spread a thin layer of soft brown sugar at the bottom of the cake pan. Arrange the orange slices on top of the brown sugar. In a bowl, combine flour, baking powder, baking soda and orange zest.
From bakewithshivesh.com
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ORANGE UPSIDE DOWN CAKE - SAVOR AND SAGE
2021-11-22 Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper and butter that as well.; In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and reserved juice.
From savorandsage.com
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ORANGE UPSIDE-DOWN SKILLET CAKE - CRAFTYBAKING
2014-02-28 2. In a medium bowl, sift together the flour, baking powder, cardamom, and salt. Set aside. 3. In a small bowl, combine the milk, vanilla extract, and orange zest. Set aside. 3. On the stove, under medium-low heat, in a 10-inch cast iron …
From craftybaking.com
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ORANGE UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Rinse 4 oranges (each about 3 in. wide). Cut off and discard ends from 1 orange, then cut fruit crosswise into slices about 1/4 inch thick. Put in a 10-inch …
From myrecipes.com
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ORANGE UPSIDE DOWN CAKE - SWEET SIMPLE MASALA
2022-03-07 Combine the dry ingredients: flour, baking powder, salt. Combine wet ingredients: butter, sugar, sour cream, orange extract, zest, eggs, salt. Add the dry ingredients and orange juice to the wet ingredients. Arrange the orange slices in the bottom of the cake pan, then pour the cake batter over the orange slices.
From sweetsimplemasala.com
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UPSIDE DOWN ORANGE CAKE - FAMILY SPICE
2021-02-19 3. In a medium-sized bowl whisk together flour, baking powder and salt. 4. In a large bowl, mix together sugar, yogurt, orange juice, orange zest, olive oil and eggs until combined. 5. In batches, mix flour mixture into yogurt mixture and stir until combined. 6. Pour cake batter evenly over the orange slices in your cast iron pan.
From familyspice.com
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EASY ORANGE UPSIDE DOWN CAKE RECIPE (PALEO, GLUTEN FREE)
2022-03-03 How to Make Upside Down Orange Cake. Preheat oven to 350 degrees F, then line the bottom of a 9-inch springform pan with parchment paper. Brush ghee or coconut oil all over the bottom and sides of the pan. Brush honey evenly over the bottom of the pan, on top of the ghee layer. Use a sharp knife to cut oranges into 1/8-1/4 inch slices.
From whatgreatgrandmaate.com
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MANDARIN ORANGE UPSIDE DOWN CAKE - SOUTHERN MADE SIMPLE
2016-04-07 Preheat oven to 350 degrees F. In a 9x13 baking dish, slice butter into squares and spread throughout pan. Melt butter until entire bottom of baking dish is covered. Pour brown sugar into bottom of pan and spread around. Spread mandarin oranges into bottom of pan. Toss in coconut and 1 handful of chopped pecans.
From southernmadesimple.com
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ORANGE UPSIDE DOWN CAKE - LIVE TO SWEET
2021-02-24 Preheat the oven to 400° F. In a medium bowl, combine the cake and semolina flours (see note), baking powder, and salt. Set aside. In a small bowl, combine the orange liqueur and orange zest. Set aside. In the bowl of a stand mixer, combine the eggs and sugar.
From livetosweet.com
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ORANGE UPSIDE DOWN CAKE - DANIELLE M ALVAREZ COOKS
2021-07-21 Equipment needed: 22-25cm cake tin, sides greased and a round of baking paper on the bottom. Serves 8-10. Topping: 25g butter. 80g brown sugar. 3-4 oranges or mandarins, peeled and sliced into rounds. Cake batter: 225g room temperature butter. 200g sugar. 4 eggs, separated. 1 tsp. vanilla extract. 100ml milk. 2 Tbls. cointreau or other orange ...
From daniellemalvarezcooks.me
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EASY ORANGE UPSIDE-DOWN CAKE [RECIPE] – FOODS BY MARTA
2020-09-24 Preheat the oven to 160°C (320F) without fan. Wash oranges thoroughly and blanch with boiling hot water. Zest and juice 1 orange, cut the 2nd orange into slices and set aside. Fit stand mixer with paddle attachment. Mix butter with sugar until soft and fluffy (approx. 5 …
From foodsbymarta.com
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HONEY-ORANGE UPSIDE-DOWN CAKE RECIPE | MYRECIPES
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.
From myrecipes.com
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25 EASY UPSIDE-DOWN CAKES WITH A RETRO TWIST - INSANELY GOOD …
2022-03-16 2. Cinnamon Spice Upside Down Apple Cake. Fall flavors are a love language of their own. And this beautiful apple upside-down cake is perfect for the flannel-wearing, cinnamon-loving guys and gals in the crowd. Enjoy warm, spiced apples with a wonderfully tender sponge for breakfast, brunch, or dessert. 3.
From insanelygoodrecipes.com
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BANANA & CHOCOLATE UPSIDE-DOWN CAKE | FOODTALK
Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mix in the mashed bananas, vanilla extract, chocolate chips, yoghurt, and milk. Fold until mixed well. Add the cake batter into the prepared cake tin and smooth the top with a spatula. Bake in the oven for 45-50 minutes or until ...
From foodtalkdaily.com
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ORANGE UPSIDE-DOWN CAKE | HOMEMADE RECIPE. - MYCOOKINGPLACE
Melt the margarine and add it in the mixture as well as the orange zest. Preheat the oven at 175 degrees Celsius. Cover a baking form with removable edges with a baking paper. Cover the bottom with the orange slices. Add the cake batter on top of the oranges. Place in the middle of the oven for 30 minutes.
From mycookingplace.com
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Top Asked Questions

How to make Blood Orange upside down cake?
A delicious and easy orange upside down cake featuring beautiful candied blood orange slices. Cut both blood and navel oranges into slices. In a medium saucepan, over medium heat add 1 cup of water and ¾ cup sugar. Stir until the sugar has dissolved in pan.
How do you make the best orange cake?
Add sugar, vanilla, eggs and mix till creamy. Add in orange zest, juice and yogurt and mix well. Add in flour, baking powder, baking soda and fold gently. Spoon this into the baking pan over the oranges. Spread evenly.
What is the best upside down cake to make?
Forget pineapple upside down cake, this orange upside down cake is the new star on the scene. Made with a tangy and tart orange topping and a tender olive oil cake, this orange upside down cake looks and tastes gourmet but comes together super easily!
How to bake oranges in a pan?
Take butter in a bowl. Add sugar, vanilla, eggs and mix till creamy. Add in orange zest, juice and yogurt and mix well. Add in flour, baking powder, baking soda and fold gently. Spoon this into the baking pan over the oranges. Spread evenly. Bake for 40 to 45 mins.

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