Upside-Down Orange Cake

A cast iron skillet makes this Upside-Down Orange Cake super easy to whip together and caramelizes the valencia orange slices, peel and all!

Upside-Down Orange Cake by

I know, I know. Isn’t it horrible of me to post a dessert recipe? Especially after professing about my own resolution to stay away from this stuff??? But, seriously, we had family visiting this weekend and not everyone is on a diet! I love taking advantage of sharing the calories with family and friends so I don’t stuff my face with my own baked goodies. Especially when I make an Upside-Down Orange Cake!

I admit that I have a weakness for desserts, especially cakes and cookies. YUM!

I totally go ga-ga for fruity desserts (although chocolate isn’t too far behind).

I am still plowing through my endless supply of Valencia oranges, and knew an Upside-Down Orange Cake was needed to share for a family party.

Upside-Down Orange Cake by

This cake is really, REALLY simple. It’s easy to mix together and assemble. By using thin-skinned Valencia oranges, you don’t have to peel the oranges that are cooking and caramelizing on the bottom of the cast-iron skillet. This was super important to me. The fewer the steps, the better!

Upside-Down Orange Cake by

The cake is light and fluffy and really bursting with orange flavor, from freshly squeezed orange juice (WITH pulp, thank you) and lots and lots of orange zest. The marmalade-like orange slices on top really finish that orange-love going around. No bitter taste, whatsoever.

Upside-Down Orange Cake by

I can’t seem to get enough of this stuff!

Orange Upside Down Cake

By using thin-skinned Valencia oranges, you don't need to remove the peel on your orange slices. They will soften and sweeten as they cook, almost like marmalade. Recipe by Laura Bashar of Family Spice


  • 2 TBS butter, unsalted
  • 2 TBS brown sugar, light, packed
  • 2 Valencia oranges
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup thick yogurt, plain Greek, *
  • 1/4 cup freshly squeezed orange juice
  • 2 TBS orange zest
  • 1/2 cup vegetable oil
  • 3 eggs, large


  1. Preheat oven to 350ºF.
  2. Using a 9-inch cast iron skillet, heat over medium-high heat and melt:
    • 2 TBS butter, unsalted
  3. When butter is bubbling and just starts to brown, stir in:
    • 2 TBS brown sugar, light , packed
  4. Cook until sugar has dissolved into the butter and starts to melt, then remove from heat. Spread sugar mixture evenly across the bottom of the pan.
  5. Thinly slice:
    • 2 Valencia oranges
  6. Arrange orange slices over the brown sugar into desired pattern and set aside.
  7. In a medium-sized bowl whisk together:
    • 1 1/2 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/8 tsp salt
  8. In a large bowl, mix together until combined:
    • 3/4 cup granulated sugar
    • 1/2 cup thick yogurt, plain Greek , *
    • 1/4 cup freshly squeezed orange juice
    • 2 TBS orange zest
    • 1/2 cup vegetable oil
    • 3 eggs, large
  9. In batches, mix flour mixture into yogurt mixture and stir until combined.
  10. Pour cake batter evenly over the orange slices in your cast iron pan.
  11. Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Allow cake to cool for 10 minutes in the pan.
  13. Run a knife blade along the sides of the cake to insure a clean removal.
  14. Place serving plate over the cast iron skillet and carefully invert the cake. Keep the skillet on the plate until the cake falls into the plate.
  15. Remove skillet and allow cake to cool to room temperature, about 30 more minutes before serving.


Cooking Tips: * Thick Greek yogurt, like the Fage brand, is used in this recipe. If you do can not find thick yogurt, drain your regular yogurt with a cheese cloth or coffee filter until it becomes thick like sour cream.

Prep Time:

Yield: 8 servings

Cook Time:

Orange Upside Down Cake Detail

, ,

16 Responses to Upside-Down Orange Cake

  1. PolaM at #

    What a beautiful cake. That orange is perfectly caramelized and I'm sure taste more than great!

  2. redkatny at #

    Omg this cake looks fabulous! I love the orange idea. Will have to try your recipe soon.

  3. I love extracting the juice of Valencia oranges, among all varieties because I believe they are the juiciest. I am sure the exquisite citrus flavor will be shared with this cake after caramelization. Lovely recipe! Great post!

  4. Oh wow, this looks amazing…gorgeous cake!

  5. What a pretty upside down! Amazing clicks.

  6. Looks delicious! 🙂

  7. Ann at #

    Stunning cake! I LOVE orange in baked goods!

  8. What a lovely cake! I think I'll have to try this one. Thanks for sharing

  9. Beautiful cake, and beautiful photography!

  10. Anonymous at #

    Since we live ib central Florida, and it's the peak of orange season, it's nice to know that they aren't just for juice anymore.

  11. Absolutely stunning – your photos are incredible!

  12. Lizzy at #

    Both your cake and photos are amazing!!! YUM!

  13. Now this is my kind of cake! I wouldn't be able to resist eating the whole thing. Thanks for participating in the YBR 🙂

  14. Neetz at #

    awesome!!! i simply cant take my eyes off the pic!! the cake must have been delicious!.. glad i dropped in your blog.. Such beuatiful space you have :)..

    please do drop in at my small world of cooking space too and would be glad if you add yourself to my friend list 🙂


  1. Com preparar un Pastís de Taronja, bo de debò! | Sophia Blasco. Coaching personal -

    […] tombat) coent-lo sobre una base de caramel i rodanxes de taronja, i li dóna el tomb per servir-lo. Caramel·litza, en una paella antiadherent o al mateix motlle, 2 cullerades de sucre morè amb 2 cullerades de […]

  2. cake 18 orange upside down cake eleganza* « Radical Muffin -

    […] 4 tablespoons of butter with ¾ cup of light brown sugar in a cast iron skillet and bubble away for about 3 minutes. If you have them, a few crushed […]

Leave a Reply