Orange Upside Down Cake Baked Until the Center Springs Back

Set out oranges mix of blood orange and cara cara or navel, granulated sugar, and kosher salt before you start Orange Upside Down Cake Baked Until the Center Springs Back. The batch is written for 12 people.

Count on 1 hour of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 oranges mix of blood orange and cara cara or navel

For Caramel

• ¾ cup granulated sugar
• pinch kosher salt
• 3 tablespoons unsalted butter cubed
• 1 tablespoon lemon juice half a lemon

For the Batter

• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 9 ½ tablespoons unsalted butter room temperature
• 1 cup light brown sugar or dark
• 2 blood oranges zested, or 1 regular orange
• 2 whole eggs
• 1 ½ teaspoons vanilla extract
• 1 cup low fat buttermilk

How the cooking goes

1. Cut the oranges so that you slice off the rind and the thin skin exposing the pulp. Cut out sûpremes (slice out the pulp from the pith in wedges) or slice them into rounds. The second method uses fewer oranges and is much faster! Clearly you have regrets about the choices in the video!
2. Spray a 9 inch round pan with cooking spray and the line with parchment. Keep it to one side, and heat the oven to 325°F convection (with the fan) or 350°F conventional (no fan).
3. Make the caramel, which will be your first layer in the pan. To do this, melt butter in a pot. Add remaining ingredients then cook until boiling and sugar has dissolved and caramelized. Pour in prepared pan and spread out. Arrange orange slices on top artfully.
4. Sieve together cake flour, baking powder, baking soda and salt. Keep it to one side.
5. In the bowl of a electric mixer cream butter, sugar and zest until light and fluffy.
6. Whip in the eggs one at a time, scraping down between each addition. Add the vanilla with the last egg.
7. Reduce the mixer speed to low and alternately add the flour mixture with the buttermilk. it helps to do the last few folds with a spatula to make sure you don’t over mix the batter.
8. Tip into prepared pan on top of citrus and then spread out with an offset spatula.
9. Oven-bake in preheated oven for 35-40 minutes or until puffed, deep gold and a cake tester comes out with a few clinging crumbs in the center.
10. Release the cake from the sides of the pan while still warm by running a butter knife or offset spatula around the edges.
11. After 15 minutes, flip out the cake onto a rimmed sheet pan or cooling rack. The caramel will continue to drip, so make sure you have something to catch it! If you wait too long to flip, the caramel will begin to cool and set, and it won’t want to release from the pan. If you flip too soon, the caramel will be too runny and you will end up with a pool of sauce on the counter and not in your cake! Fortunately if this happens, just pour it into a jar or other vessel and pour it over the top when you serve it. Voilà! Problem solved.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Gooey Butter Cake Baked Until the Center Springs Back and Individual Strawberry Shortcake with a Soft Crumb.