Sticky Orange Upside Down Cake Recipes

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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 AND VANILLA UPSIDE DOWN CAKE



Sticky Orange and Vanilla Upside Down Cake image

Donna Hay, The Times 19 February 2012

Provided by Alranson

Categories     Desserts

Time 1h15m

Yield 8

Number Of Ingredients 10

4 Eggs
220 g caster sugar
1 tsp Vanilla extract
150 g Self raising flour
150 g butter melted
120 g ground almonds
220 g caster sugar
125 ml Water
1 vanilla bean split and seeds scraped
2 oranges very thinly sliced

Steps:

  • 1. Preheat the oven to 160C/Gas 3 (320 F). To make the topping, place the sugar, water and vanilla in a 2.5 litre-capacity 20cm nonstick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange and simmer for 10-15 minutes or until the orange is soft. Remove from the heat and set aside. 2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and ground almonds. Pour the mixture over the orange and bake for 40-45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.

Nutrition Facts : Calories 541 calories, Fat 23.381615 g, Carbohydrate 79.0154125 g, Cholesterol 42.7625 mg, Fiber 3.1222500115633 g, Protein 7.53229 g, SaturatedFat 10.56064 g, ServingSize 1 1 Serving (210g), Sodium 410.869532911659 mg, Sugar 75.8931624884367 g, TransFat 1.580544 g

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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