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  • nadineali18

Orange Upside down cake

Updated: Jun 24, 2021

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 time 35 mins

  • Total time 1hr 5 mins


  • Stand or handheld mixer

  • Ring pan or 9 inch round pan


  • 3 oranges ( I used blood oranges and navel) plus 1 for rind and juice

  • 1 1/2 cup sugar

  • 1 cup water

  • 2 tbsp butter for greasing pan


  • 1 3/4 cup all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup butter (2 sticks) 226 g (8 oz)

  • 1 1/4 cup sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1/3 cup sour cream

  • 1/4 cup fresh squeezed orange juice ( about 1 large orange like navel)

  • 1 tsp orange zest


  • Preheat oven to 350 F

  • Grease pan with softened butter well

  • Slice the oranges like fairly thin round slices

  • Make a sugar syrup with the 1 1/2 cup sugar and 1 cup water. Heat it till the sugar dissolves and add the orange slices. Let it simmer for 10 mins and set aside

  • If using 2 kinds of oranges candy them in two separate pans and half the syrup recipe for each pan, that way they will retain their color

  • save the left over syrup

  • Arrange the orange slices in the buttered pan and set aside

  • For the cake batter, sift the flour, baking powder, baking soda and salt and set aside

  • Beat the softened butter and sugar till fluffy

  • gradually add the eggs and vanilla and mix

  • add the sour cream

  • alternate the juice and flour twice till everything is mixed

  • add the orange rind

  • spoon the cake mixture into the prepared pan

  • Bake at 350 F for about 35 minutes. It is ready when it starts to turn golden brown and a skewer inserted in the cake comes out clean.

  • when cake is baked and still in the pan poke some holes with a toothpick or skewer and brush it with the reserved sugar syrup

  • put your serving platter on the cake tin and flip it , to take cake out.

  • Do this while it is hot and out of the oven so it does not stick to the pan.


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