Upside-down orange cake

I love oranges, mandarins… all kinds of citrus fruits. I would take any chance to bake something with oranges, as this beautiful upside down cake, which filled my home with aroma of citrus fruits and melted brown sugar.
Orange cake (1 of 1)-10
50 grams butter
4-5 table spoons brown sugar
3 oranges, peeled and sliced
350 grams all-purpose flour
1 tea spoon baking powder
A pinch of salt
200 grams granulated sugar
200 grams sour cream
200 ml. buttermilk
Juice from one orange
Zest from one orange
100 ml. vegetable oil
1 tea spoon vanilla extract
4 eggs
1 tea spoon cinnamon
1 tea spoon nutmeg
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Preheat your oven to 170 C (330ºF).
In a small skillet heat the butter, until it starts bubbling, but be careful not to burn it. Add the sugar and stir until it dissolves.
Oil a non stick cake tin/other baking dish (11 inch/28 sm.) all the way from the bottom to the sides.
Spread the sugar mixture over the bottom of your baking pan.
Arrange the orange slices over the brown sugar and set aside.
In a large bowl mix together all dry ingredients: flour, baking powder, salt, sugar, nutmeg, cinnamon.
In another bowl mix together all wet ingredients: sour cream, eggs, oil, orange zest, juice and  vanilla extract and buttermilk.
Add the wet ingredients to the dry and mix until combined.Pour the dough mixture over the oranges.
Bake about 40-45 minutes, or until toothpick inserted in the center of your cake comes out clean.

Let it cool before you take it out of the baking pan.
Once cooled, place your serving platter/plate over the baking dish. Then quickly invert the cake, tap the bottom of the pan if necessary.
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Serve warm/room temperature with ice-cream, whipped cream or caramel with Himalayan salt.

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