Upside Down Orange Cake
Looking for an easy citrus dessert? This Upside Down Orange Cake is made right in a cast iron skillet, where Valencia oranges caramelize into a golden, sticky topping. Moist, lightly sweet, and full of fresh orange flavor—it’s the perfect winter-meets-spring treat.
Servings 10
Calories 297kcal
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon light brown sugar packed
- 2 Valencia oranges
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ½ cup thick plain Greek yogurt
- ¼ cup freshly squeezed orange juice
- 2 tablespoon orange zest
- ½ cup extra virgin olive oil
- 3 large eggs
Instructions
- Preheat oven to 350ºF.
- Using a 9-inch cast iron skillet, heat over medium-high heat and melt butter. When butter is bubbling and just starts to brown, stir in brown sugar.
- 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.
- Remove pan from heat.
- Thinly slice oranges and arrange orange slices over the brown sugar into desired pattern and set aside.
- In a medium-sized bowl whisk together flour, baking powder and salt.
- In a large bowl, mix together sugar, yogurt, orange juice, orange zest, olive oil and eggs until combined.
- In batches, mix flour mixture into yogurt mixture and stir until combined.
- Pour cake batter evenly over the orange slices in your cast iron pan.
- Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 10 minutes in the pan.
- Run a knife blade along the sides of the cake to insure a clean removal.
- 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.
- Remove skillet and allow cake to cool to room temperature, about 1 hour before serving.
Notes
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.
TO STORE: Because the cake has fruit in it, I prefer to cover it and store it in the refrigerator for up to 5 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 297kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 128mg | Fiber: 1g | Sugar: 20g
