UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
UPSIDE-DOWN CRANBERRY-ORANGE CAKE
This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.
ORANGE UPSIDE DOWN CAKE
A delicious and easy orange upside down cake featuring beautiful candied blood orange slices.
Provided by John Kanell
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Cut both blood and navel oranges into slices.
- In a medium saucepan, over medium heat add 1 cup of water and ¾ cup sugar. Stir until the sugar has dissolved in pan. Layer in the blood orange slices. Bring down to a simmer and cook for about 10-12 minutes.
- Repeat this process for the navel orange slices.
- Preheat the oven to 350° degrees F. Liberally butter a 9 inch cake pan.
- Sift together the flour, baking powder, and salt.
- Cream together the butter, sour cream, and orange zest.
- Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
- Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition.
- Add of layer of alternating orange slices at the bottom of the pan.
- Pour batter about half way up in the pan.
- Bake until a toothpick inserted in the middle comes out clean, about 35 min.
- Cool the cake layer in the pans for 10 min. Loosen the layers by running a knife between the cake and the edge of the pan. Invert onto a rack to cool.
Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 30 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3.5 mg, Sodium 190 mg, Fiber 3 g, Sugar 10 g
HONEY ORANGE UPSIDE-DOWN CAKE (VIDEO)
Easy orange upside down cake recipe sweetened with honey and frosted with a simple whipped cream!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time. Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.
- In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.
- Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.
- Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.
- For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.
- Keep cake well-covered and refrigerated if not serving the same day.
Nutrition Facts : Calories 403 kcal, Carbohydrate 48 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 230 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 7 g, ServingSize 1 serving
ORANGE UPSIDE-DOWN CAKE
Provided by Sam Worley
Yield Makes 1 cake
Number Of Ingredients 18
Steps:
- Make the caramel:
- Preheat the oven to 350°F.
- Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
- Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
- Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
- Make the cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
- Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
- With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.
BLOOD ORANGE UPSIDE-DOWN CAKE
Why do pineapple lovers always get the upside-down cake fun? We're dedicating this glorious cake recipe to blood orange fans everywhere. Enjoy!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Spread 1/4 cup butter onto bottom of foil-lined 13x9-inch pan. Combine dry gelatin mix and 3/4 cup sugar in medium bowl. Add orange slices, in batches; toss to evenly coat oranges with gelatin mixture. Arrange on bottom of prepared pan, overlapping if necessary to form even layer.
- Beat cream cheese, vanilla, remaining butter and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour; pour over oranges. Place filled pan on baking sheet.
- Bake 1-1/4 hours or until toothpick inserted in center comes out clean. Cool 15 min. Invert cake onto platter; remove pan and foil. Cool cake completely.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.9459 g, Sugar 0 g, Protein 4 g
ORANGE UPSIDE DOWN CAKE
Impress your guests with this easy citrus cake! It's an orange upside cake using 3 different oranges for 3 different colors!
Provided by Katherine | Love In My Oven
Categories cakes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F and line an 8″x8″ standard baking pan with parchment paper, allowing the ends of the paper to overhang on the sides. Whisk together the melted butter with the brown sugar, and then pour this mixture all over the bottom of the prepared pan.
- Place the peeled orange slices, side by side, into the bottom of the pan, on top of the glaze. Fill in all of the gaps with small pieces of orange (see blog post above for photos and directions).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter with both sugars, on medium-high, until light and fluffy, about 1 minute. Add the egg and vanilla and mix again. Add half of the dry ingredients, and mix together on low, slowly, for about 30 seconds. Add the milk, and the remaining dry ingredients, and mix again on low for 15-20 seconds. Add the orange juice, and mix again, on low until all ingredients are incorporated. Pour the cake batter on top of the pan with the prepared oranges, spreading it with a spatula to make it even. Place the pan in the preheated oven, and bake for 40-45 minutes. Check the cake after 40 minutes by inserting a toothpick in the center; if the toothpick comes out clean, the cake is done. If there is batter on the stick, bake for another 5 minutes. Remove the cake, and allow it to cool for 10-15 minutes before inverting the cake on to a cake stand or plate.***
- Allow the cake to cool completely, before slicing and serving. Enjoy!
STICKY ORANGE UPSIDE-DOWN CAKE
Wonderful, wonderful, wonderful.
Provided by jordangenevieve
Time 1h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 160C.
- For the sticky orange topping:
- Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
- For the cake:
- Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
- Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
- Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
- Turn out on a platter to serve.
PINEAPPLE ORANGE UPSIDE-DOWN CAKE
Make and share this Pineapple Orange Upside-Down Cake recipe from Food.com.
Provided by silky
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 3 T butter in a 9 inch round cake pan.
- Place pan in oven until butter is melted.
- Drain oranges and pineapple slices on paper towels.
- Arrange in bottom of pan.
- Sprinkle with brown sugar.
- In medium bowl, beat remaining ½ cup butter and sugar until creamy.
- Add eggs and vanilla.
- Stir in flour, baking powder and salt.
- Stir in buttermilk.
- Spread batter over fruit.
- Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
- Let stand 5 minutes.
- Run a knife around edge of cake.
- Place a plate over cake and pan and invert.
- Remove pan.
Nutrition Facts : Calories 375.8, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.2, Sodium 338, Carbohydrate 52.2, Fiber 1.2, Sugar 34.8, Protein 4.6
ORANGE UPSIDE-DOWN CAKE
Provided by Bonnie Sanders Polin, Ph.D,
Categories Cake Egg Dessert Bake Low Fat Low Sodium Orange Cornmeal Vanilla Healthy Low Cholesterol Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F.
- 2. Wash the orange. Cut off and discard the ends. Cut the orange crosswise into slices about 1/4 inch thick. Remove any seeds. Put in the skillet, add 1/4 cup water,and sprinkle with sugar. Bring the mixture to a boil over high heat, gently stirring to keep the fruit from sticking. Cook until the liquid is almost gone and the orange slices are caramelized. With a fork, move the orange slices into an attractive pattern in the bottom of the skillet.
- 3. In a small saucepan, heat the milk until warm but not hot. Remove from heat and add 1 teaspoon of the sugar and the yeast. Stir until the yeast is dissolved.
- Set aside.
- 4. In a large bowl, beat together the 2 egg yolks, the remaining sugar, and the margarine until pale yellow and thick. Add the orange zest and vanilla; mix well. Sift the cornmeal into the egg mixture, stirring constantly. Stir in the yeast mixture,which should now be frothy.
- 5. In a clean bowl, beat all 4 egg whites until they form stiff peaks. Stir a third of the beaten whites into the cornmeal mixture. Carefully fold in the remaining whites. Spoon the batter in dollops over the orange slices in the skillet. Smooth the top.
- 6. Bake for 25 to 30 minutes, until a cake tester inserted in the middle comes out clean. Run a knife between the sides of the skillet and the cake. Cool on a rack for 10 minutes. Hold a flat serving plate over the skillet and invert the cake. Serve while still warm.
HONEY-ORANGE UPSIDE DOWN CAKE
Make and share this Honey-Orange Upside Down Cake recipe from Food.com.
Provided by kda949
Categories Dessert
Time 55m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a nonstick- oven proof frying pan (9 or 10 inch) heat honey and juice over med heat until boiling. (this is the pan you will bake in so it must not have a plastic handle!).
- Cook without stiring until mixture is foamy, slightly thickened and reaches 230 degrees- about 2-4 minutes.
- Chill until thickened (in pan), about 15 minutes. Arrange orange slices in pan on top.
- In a large bowl, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
- In another bowl, mix flour, baking powder and salt. Stir half the flour mixture into the batter. Stir in milk, then remaining flour mixture. Stir just until mixed. Carefully pour the batter over the orange slices in the frying pan and level.
- Bake at 350 until toothpick comes out clean- 35 to 40 minutes. Let cool 5 minutes.
- Place a flat plate, good side towards cake, over the frying pan. Flip frying pan to release the cake being careful of any hot syrup. Let cool then slice.
Nutrition Facts : Calories 580.6, Fat 25.5, SaturatedFat 15.4, Cholesterol 132.9, Sodium 500.7, Carbohydrate 85.1, Fiber 1.6, Sugar 60.4, Protein 6.4
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- Preheat the oven to 350°. Using a knife, peel the oranges; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
- In a 10-inch cast-iron skillet, melt the butter with the brown sugar and cardamom until moistened. Remove from the heat and let stand for 10 minutes.
- Arrange the orange sections in the skillet in 2 concentric circles with all of the oranges facing the same direction. Pack the oranges tightly together and place 1 orange section in the center to fill the empty space.
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- Preheat oven to 350 degrees F. In bottom of 10-inch cast iron or heavy skillet with ovenproof handle, spread butter.
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- To make the topping, place the whole orange in a saucepan of cold water over medium heat and bring to the boil. Reduce the heat to a simmer, place a lid on the saucepan and cook for an hour. Check the water level occasionally so the saucepan doesn't run dry. When soft, transfer the orange to a bowl of iced water to cool it quickly. When cool, slice the orange in half and then across into 5mm slices, discarding any seeds as you go. You will need 12 slices.
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- Place the orange slices in a nice pattern in the base of the tin. Sprinkle the orange slices with the brown sugar. Combine the whisky and marmalade in a small bowl and spoon over and between the orange slices.
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- In a large bowl mix together the almond flour, corn meal, all-purpose flour and baking powder until combined and set aside.
- Cream together the butter and sugar in a standing mixer on high speed with the paddle attachment until light and fluffy, about 6 minutes.
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- Place the pan on a wire rack and cool for 10 minutes. Run a knife around the inside of the pan to loosen the cake, and invert the cake onto a plate. Let cool for another 10 to 12 minutes, then gently tap the bottom of the pan to unmold the cake. Peel off the parchment paper and cool completely. To serve, cut the cake with a sharp, serrated knife.
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