Description
This delightful Orange Upside Down Cake combines the sweet, tangy flavor of mandarin oranges with a moist, tender cake topped with a citrus glaze. Baked to a golden brown perfection, it offers a beautiful presentation with caramelized orange slices on top, making it perfect for a refreshing dessert or an elegant occasion.
Ingredients
Cake Batter
- 8 tablespoons salted butter, room temperature (divided: 6 tbsp for batter, 2 tbsp for greasing)
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar (divided: 1 cup for batter, 1/4 cup for topping)
- 1 cup whole milk
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
Topping and Glaze
- 7 mandarin oranges, sliced into 1/4-inch rounds
- 2 cups powdered sugar
- 1/2 cup freshly squeezed orange juice
Instructions
- Cream Butter and Sugar: Preheat your oven to 350°F. In a large mixing bowl, cream together 1/2 cup (8 tablespoons) of softened butter and 1 cup of granulated sugar using an electric mixer until the mixture is smooth and light.
- Add Wet Ingredients: Incorporate the eggs one at a time along with the milk and vanilla extract. Mix on low speed until the batter is smooth and egg yolks are fully combined without any lumps.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder until evenly mixed.
- Fold Dry Ingredients: Gradually add the flour mixture into the wet batter, folding gently with a spatula until fully incorporated without overmixing.
- Prepare Pan and Arrange Oranges: Grease a 9-inch round cake pan thoroughly with the remaining 2 tablespoons of butter, ensuring the sides are coated. Evenly sprinkle the remaining 1/4 cup granulated sugar on the bottom of the pan. Arrange the mandarin orange slices in a single layer over the sugared butter base.
- Pour Batter and Bake: Carefully pour the cake batter over the arranged orange slices. Place the pan in the preheated oven and bake for approximately 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare Glaze: While the cake is baking, whisk together the powdered sugar and freshly squeezed orange juice in a bowl until smooth and well combined to create the citrus glaze.
- Cool and Invert Cake: Once baked, allow the cake to cool slightly in the pan for a few minutes. Then, place a wire rack or serving platter inverted over the cake pan. Holding the platter and pan firmly, quickly flip them over so the cake releases onto the rack with the orange slices now on top.
- Drizzle Glaze and Serve: Drizzle the citrus glaze evenly over the inverted cake. Let the cake cool completely before slicing and serving to enhance the flavors and texture.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a smoother batter.
- Slicing the oranges thinly (1/4 inch) helps them caramelize beautifully while baking.
- Use freshly squeezed orange juice for the glaze to maximize fresh citrus flavor.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For extra moisture, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
