Are you looking for a quick and easy cake recipe?! If so, then you’ve got to try my Blood Orange Upside-Down Cake! This cake is the epitome of a no-fuss dessert. You won’t find icing or frosting here! Rather, vibrant ruby-red Blood Oranges line the baking pan and are topped with an aromatic, sweet and flavourful cake batter. The cake is baked until light and fluffy and is quickly inverted or flipped upside-down onto a serving platter or plate. The result - a delicious, flavourful, striking and beautiful cake that is almost too pretty to eat! Serve it warm or at room temperature, you really can’t go wrong!
Enjoy it for breakfast, brunch, dessert or as a snack. This cake is perfect for any occasion! Indulge on your own or make it for guests. It’s a slice of cake that you and your guests are not likely to forget! So, let me show you how it’s done. Grab a spoon and come and cook with me! Happy Baking!
For more fun and exciting dessert ideas, try my Basque Cheesecake, Apple Fritter Bread, Lemon Poppyseed Muffins and Peach Crisp recipes!
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 75 minutes
Serves: 8 - 12
Ingredients:
Orange Cake
1 1/4 cups gluten-free flour (such as Cup4Cup's Multipurpose Gluten-Free Flour)
1/4 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 cup full fat sour cream
1/4 cup 2% milk
1 Tbsp blood orange juice
1 1/2 tsp vanilla extract
3/4 tsp fresh thyme leaves
1/2 Tbsp unsalted butter, for greasing the pan
4 thyme sprigs, as garnish
Fruit Topping
3 Tbsp granulated sugar
3 Tbsp unsalted butter, melted
2 - 3 medium blood oranges, cut into 1/4 inch slices (See Notes below)
Instructions:
Preheat the oven to 350F and line the base of a 9” springform baking pan with parchment paper. Grease the sides of the baking pan with 1/2 Tbsp butter.
Creating the Fruit Topping: Sprinkle 3 Tbsp of granulated sugar over the base of the springform pan and drizzle 3 Tbsp melted butter over top. Arrange the blood orange slices in a circular fashion, overlapping them slightly.
Combining the Dry Ingredients: To a medium-sized mixing bowl, add the gluten-free flour, cornmeal, baking powder and salt and whisk until fully incorporated.
Preparing the Cake Batter: To a large mixing bowl, add the sugar and butter. Using a handheld mixer, beat the sugar and butter on high speed for 2 minutes or until the mixture is pale in colour and light and fluffy. Then, add the eggs and mix for an additional minute until fully incorporated.
Add the sour cream, milk, blood orange juice, vanilla, thyme leaves and the flour mixture and mix on low speed until just combined. Be careful not to over mix the batter.
Making the Cake: Pour the cake batter over top of the blood orange slices. Using an offset spatula, spread the cake batter evenly over top of the fruit.
Bake for 65 minutes or until a tooth pick inserted comes out clean.
Remove the cake from the oven and let it cool for 5 minutes.
Plating the Cake: To release the cake, simply run a knife or spatula around the inside of the pan. Using silicone oven mitts, release the springform pan and place a heat-safe plate over top.
Carefully invert the cake onto the plate, being mindful that resulting caramelized fruit juices will be hot and sticky.
Let the cake slightly cool and garnish it with thyme sprigs.
This Blood Orange Upside-Down Cake can be enjoyed warm or at room temperature. Cut it into desired slices and enjoy!
Notes:
Prepping the Blood Oranges: Wash and pat the oranges dry. Cut off the ends, both the top and bottom, or just enough to expose the flesh of the fruit, and discard.
Orange You Glad You Made This Cake: I love using blood oranges in this recipe given their vibrant colour and tart and sweet taste. But, if you can’t find them at your local grocer, simply substitute them on a 1:1 basis with medium navel oranges.
Keep it Clean: Everyone loves a clean oven, so let’s keep it that way! As the cake bakes, the oranges release their juices and, in combination with the sugar and butter, these juices may seep out of the pan. That’s where a 11” x 13” rimmed baking sheet comes in handy! Simply place the springform pan on top of the baking sheet and into the oven it goes! The baking sheet will collect any resulting juices, eliminating the need for unwanted scrubbing post-bake.
