Orange Upside Down Cake -

Upside down orange cake with pistachios on a cake platter.

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Orange Upside Down Cake

This orange upside down cake is soft, tender, and moist. With caramelized oranges and a buttery crumb, this cake looks so impressive but is so easy to make! Perfect for afternoon tea and effortless entertaining.

Prep Time15

Cook Time40

Total Time55

Course: Cakes, Dessert

Cuisine: American, World

Servings: servings

Calories: 312kcal

Author: Natasha Minocha

Ingredients

2 tbsp Sugar
3 Oranges, thinly sliced
1 3/4 cup Wholewheat flour
1 1/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup + 2 tbsp Sugar
Zest of 1 orange
1 1/4 cup Plain yogurt You can also use Greek yogurt
1/3 cup Olive oil
1/3 cup Freshly squeezed orange juice

US Customary - Metric

Instructions

Preheat your oven to 180 C/ 350 F . Grease a loose-bottom 8" pan very well. Line the bottom of the pan with parchment paper and butter it well.
De-seed the orange slices and cut the peel off the slices carefully.
3 Oranges, thinly sliced
Sprinkle 2 tablespoons of sugar at the bottom of the pan. Arrange the orange slices on top of the sugar.
2 tbsp Sugar
Combine sugar and orange zest in a bowl. Mix well with your fingertips.
1/2 cup + 2 tbsp Sugar, Zest of 1 orange
Sift the wholewheat flour, baking soda, baking powder, and salt in a large bowl.
1 3/4 cup Wholewheat flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
Whisk in the orange-zested sugar.
In a separate small bowl, whisk together the olive oil, yogurt, and orange juice.
1 1/4 cup Plain yogurt, 1/3 cup Olive oil, 1/3 cup Freshly squeezed orange juice
Pour the wet ingredients into the dry ingredients. Mix well, but please don't overmix.
Pour the batter into the prepared pan, on top of the oranges, carefully.
Bake at 180 C / 350 F for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
Let the cake rest for 20-25 minutes before turning it out on a platter.
Sprinkle with chopped pistachios and serve. Enjoy!

Video

Notes

Slice the oranges with their skin on. Then use a sharp knife to cut off the peel. This helps keep the orange slices intact, and the fruit doesn't lose its juice when you slice it.
Make sure the pan is greased well, and also remember to generously butter the parchment paper lining at the bottom of the tin. This will help the cake slide right out easily.
Because orange slices are round, there are gaps in the topping. Fill it with small slices of the fruit.
Don’t rush the flip. Letting the cake rest for at least 20 minutes helps the caramelized sugar and tangy orange juices seep into the cake and settle down.

Nutrition