There’s something irresistible about a citrusy dessert — that bright, sunny burst of orange that instantly lifts your mood. The first time I tried an orange upside-down cake, I fell in love with the contrast: juicy caramelized orange slices on top and a soft, buttery sponge beneath. It tasted like spring in cake form.
In this version, oranges take center stage. Thin slices caramelize in a buttery brown sugar topping, creating a glossy, jewel-like layer, while the cake underneath stays tender, lightly scented with orange zest and juice. The result is a dessert that’s sweet, fresh, and beautifully balanced.
Ready to bake? Let’s begin.
Prep: 20 mins | Bake: 40–45 mins | Total: ~1 hour
Yield: 1 (9-inch / 23 cm) cake | Serves: 8–10 slices
INGREDIENTS
Topping
¼ cup unsalted butter
1 cup brown sugar
2 medium oranges, thinly sliced
¼ cup orange juice
Orange Cake
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla
½ cup whole milk
Zest of 1 orange
2 tbsp fresh orange juice
INSTRUCTIONS
1. Wash oranges, thinly slice, and remove seeds.
2. Melt butter with brown sugar, oranges, and orange juice until syrupy. Pour into a greased 9-inch pan and arrange slices neatly.
3. Whisk dry ingredients. Cream butter and sugar until fluffy, then beat in eggs, vanilla, zest, and orange juice.
4. Fold dry ingredients into wet, alternating with milk, until smooth.
5. Spread batter over oranges. Bake at 175°C (350°F) for 40–45 minutes, until a toothpick comes out clean.
6. Rest 10 minutes, invert onto a serving plate, and lift the pan.
7. Serve.
Tender, buttery, and bursting with citrus, this cake balances rich caramel with refreshing orange in every slice — indulgent yet light, bright, and unforgettable. Best enjoyed slightly warm while the caramel is soft and glossy.
