Salted Caramel Orange Upside Down Cake Recipes

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ORANGE SALTED CARAMEL UPSIDE DOWN CAKE



Orange Salted Caramel Upside Down Cake image

A fluffy orange cake is baked and topped with salted caramel and fresh orange segments.

Provided by Janette

Categories     Dessert

Time 1h

Number Of Ingredients 15

1 tablespoon unsalted butter (plus 1 more tablespoon for greasing the pan)
2-3 oranges (depending on the size)
3/4 cup (170 grams) granulated sugar
1/3 cup (43 grams) water
1/2 teaspoon salt
1 1/2 cups (192 grams) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces/1/2 cup (113 grams) unsalted butter, softened to room temperature (see note)
2/3 cup (135 grams) granulated sugar
2 large eggs, room temperature
1 tablespoon orange zest
1/2 cup (32 grams) orange juice, room temperature
1/2 cup (125 ml) milk

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 389 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CHOCOLATE-ORANGE CAKE WITH SALTED CARAMEL



Chocolate-Orange Cake With Salted Caramel image

Provided by Food Network Kitchen

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 22

2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
Pinch of salt
1/4 cup orange marmalade
Basic Chocolate Cake, recipe follows, baked and cooled
1 tablespoon orange marmalade
1/2 cup sugar
1 tablespoon light corn syrup
1/4 cup heavy cream
1 tablespoon unsalted butter
Flaky sea salt, for topping
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes.
  • Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve.
  • Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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.

SALTED CARAMEL ORANGE UPSIDE DOWN CAKE



Salted Caramel Orange Upside Down Cake image

Make and share this Salted Caramel Orange Upside Down Cake recipe from Food.com.

Provided by Cccc GG

Categories     Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 15

2/3 cup fine sugar
1/2 cup water
1/4 teaspoon salt
1 tablespoon salted butter
4 -5 oranges
1/2 cup almonds (whole or sliced)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup salted butter, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon orange zest
1/2 cup sour cream

Steps:

  • For the caramel.
  • In a medium saucepan over medium heat, add the sugar, water and salt.
  • Stir until the sugar dissolves.

Nutrition Facts : Calories 442.8, Fat 21.7, SaturatedFat 10.6, Cholesterol 88.3, Sodium 616.4, Carbohydrate 58.5, Fiber 3.1, Sugar 40.4, Protein 6.5

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