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Orange upside down cake sliced on spatula.
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Orange Upside Down Cake

This orange upside down cake is a soft, citrus-forward dessert topped with caramelized orange slices that create a beautiful, glossy finish.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 451kcal
Author: Jessica Burgess

Ingredients

Orange Topping:

  • 5 tablespoons unsalted butter melted
  • ¼ cup sugar
  • 16-20 orange slices about ⅛ to ¼ inch thick

Orange Cake:

  • 1 ½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup oil
  • 2 large eggs room temperature
  • 2 tablespoons fresh-squeezed orange juice
  • 1 tablespoon orange zest
  • ¼ cup sour cream
  • ¾ cup milk

Instructions

  • Preheat oven to 350°F. Pour the melted butter into a 9-inch round cake pan. Sprinkle the sugar over the butter, then layer the orange slices so that they overlap a little bit. Set the pan aside.
    Oranges and sugar in bottom of round cake pan.
  • Whisk the flour, baking powder, baking soda, and salt together in a small bowl.
    Flour and dry ingredients in mixing bowl.
  • In a separate large bowl, use an electric mixer to beat the sugar and oil together. Add the eggs, orange juice, and zest, and mix until combined.
    Eggs, sugar and oil in mixing bowl.
  • Mix in the sour cream.
  • Add the dry ingredients and mix until the batter becomes thick and dry. Then pour in the milk and mix until well combined.
  • Carefully pour the batter into the cake pan over the orange slices.
    Orange upside down cake poured in to round cake pan.
  • Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
    Baked orange upside down cake.
  • Let the cake cool in the pan for 30 minutes before inverting it onto a cake stand or platter to finish colling.
  • Slice and serve at room temperature.

Notes

  • Slice the oranges thin for best texture
  • Remove excess pith to reduce bitterness
  • Let the cake rest before flipping so topping stays intact
  • Use room temperature ingredients for even baking
  • Bake until the center is fully set to avoid sogginess

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 54g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 363mg | Potassium: 144mg | Fiber: 1g | Sugar: 35g | Vitamin A: 431IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 1mg
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