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5 from 1 vote

Blood Orange Upside Down Cake

This Blood Orange Upside-Down Cake is moist, tender, and loaded with spiced citrus flavors - a perfect winter-time treat!
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: blood orange, cake
Servings: 10
Calories: 308kcal

Ingredients

  • 2 tbsp. unsalted butter melted
  • 1 tbsp. brown sugar
  • 2 medium-sized blood oranges sliced

Cake Batter

  • 250 g flour cake or AP (2 cups)
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon optional
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground cloves optional
  • 113 g unsalted butter softened (½ cup)
  • 100 g granulated sugar (½ cup) see notes
  • 100 g brown sugar or cane sugar (½ cup) see notes
  • 2 medium-sized eggs
  • ½ tsp. vanilla extract
  • 3 tbsp. blood orange juice
  • zest of one blood orange
  • 160 mL buttermilk (⅔ cup)

Topping (optional)

  • 2 tsp. powdered sugar for dusting

Instructions

  • Preheat oven to 175°C (350F) and line the bottom of a 9" cake pan with parchment paper.
  • Brush the surface of the parchment paper and sides of the cake pan with melted butter. Sprinkle brown sugar over bottom of cake pan (on brushed parchment paper).
  • Arrange sliced blood orange in a circular motion on cake pan bottom.
  • Sift and mix flour, baking powder, baking soda, salt, cinnamon, and ground cloves in a bowl and set aside.
  • Place softened butter, brown sugar, and granulated sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until creamy. Use a spatula to scrape any ingredients from the side of the bowl.
  • Add vanilla extract and eggs, one by one, mixing well after each addition. Add blood orange juice and zest and mix until combined.
  • Add the dry ingredients, alternating with buttermilk in two additions and mix until just combined. Do not overmix.
  • Pour batter in cake pan over sliced oranges. Bake for 40-50 minutes or until a skewer inserted into the center comes out clean.
  • Let the cake cool for 5 minutes in the cake pan, then run a knife along the edge of the pan. Place a large serving plate on top of the cake pan and carefully invert it to bring out the cake in an upside down manner. Let cool for 20-30 minutes before serving.
  • Dust with powdered sugar, as desired, slice, and serve.

Notes

You can use a mixture of brown and granulated sugars or a full cup of either one or the other.

Nutrition

Calories: 308kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 303mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 447IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg