Orange Upside Down Cake Recipes

Steps:

• Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
• Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
• Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
• Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.

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.

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.

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.

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.

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.

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.