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Orange Upside-down Cake





Yields
Makes 8 to 10 servings

 4 oranges
 1/4 cup water
 1/4 cup sugar
 1 1/2 teaspoons orange peel
 3/4 cup butter or margarine
 1 cup sugar
 2 cups all-purpose flour
 2 teaspoons baking powder
 2 large eggs
 1 teaspoon vanilla
Step 1
1

Rinse 4 oranges (each about 3 in. wide). Cut off and discard ends from 1 orange, then cut fruit crosswise into slices about 1/4 inch thick. Put in a 10-inch ovenproof nonstick frying pan (with curved sides).

Step 2
2

To frying pan, add 1/4 cup water and 1/4 cup sugar and boil over high heat, shaking to mix fruit, until liquid is almost gone and oranges are slightly caramelized, 6 to 8 minutes. With a fork, push slices into a neat pattern in bottom of pan.

Step 3
3

Meanwhile, grate 1 1/2 teaspoons peel from another orange. In a food processor, combine grated peel, 3/4 cup (3/8 lb.) butter or margarine, 1 cup sugar, 2 cups all-purpose flour, and 2 teaspoons baking powder. Whirl to mix, then add 2 large eggs and 1 teaspoon vanilla. Whirl until smoothly blended. Spoon thick batter in dollops over orange slices in pan.

Step 4
4

Bake in a 350° oven until top is well browned and cake begins to pull away from pan sides, about 45 minutes (about 30 minutes in a convection oven). Remove from oven and let stand about 10 minutes.

Step 5
5

As cake bakes, cut peel and white membrane from all 3 of the remaining oranges and slice fruit crosswise; put fruit in a bowl.

Step 6
6

Run a thin knife between pan sides and cake. Hold a flat plate over pan and invert to release cake. Serve warm or cool in wedges with reserved peeled orange slices.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 356Calories from Fat 38
% Daily Value *
Total Fat 15g24%

Saturated Fat 9.1g46%
Cholesterol 80mg27%
Sodium 254mg11%
Total Carbohydrate 52g18%

Dietary Fiber 2.1g9%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.