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Blood Orange Upside Down Cake Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

This Blood Orange Upside Down Cake is a vibrant and moist dessert featuring a caramelized blood orange topping with warm cinnamon undertones. The fluffy vanilla cake base pairs beautifully with a tangy blood orange syrup and smooth vanilla whipped cream, creating a delightful balance of flavors perfect for any special occasion or a sophisticated treat.

Ingredients

Topping

  • 4 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 blood oranges, thinly sliced and rind removed

Cake Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 12 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 vanilla bean, seeds scraped out

Blood Orange Syrup

  • 1/3 cup blood orange juice
  • 1/3 cup sugar

Vanilla Whipped Cream

  • 2 cups cold heavy cream
  • 3 teaspoons vanilla extract
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan with nonstick spray to ensure easy removal later.
  2. Make the Topping: Melt the 4 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in the brown sugar and 1/2 teaspoon cinnamon until the mixture begins to bubble. Remove from heat and pour this caramelized mixture into the bottom of the prepared cake pan. Arrange the thin blood orange slices evenly over the caramel mixture to cover the entire bottom of the pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and 1/4 teaspoon cinnamon until well combined.
  4. Prepare Cake Batter: In the bowl of an electric mixer fitted with a paddle attachment, beat the 12 tablespoons room temperature butter on medium speed until creamy. Add the sugar and increase the speed to high, beating until the mixture is light and fluffy, about 2 to 3 minutes, scraping down the sides as needed. Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract and scraped vanilla bean seeds.
  5. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture and stir just until combined to form a smooth batter.
  6. Assemble and Bake: Drop dollops of batter evenly over the blood orange slices in the cake pan. Gently spread the batter to cover the oranges completely. Bake for 35 to 40 minutes until the top is golden brown and set. Remove from the oven and let cool in the pan for about 5 minutes to allow the fruit to settle and stop bubbling.
  7. Invert the Cake: After 5 minutes, run a knife around the edges to loosen, then place a plate over the pan and gently invert to release the cake. Adjust any fruit pieces that may have shifted. Allow the cake to cool completely before serving.
  8. Prepare Blood Orange Syrup: In a small saucepan over medium heat, combine the blood orange juice and sugar. Whisk until the sugar dissolves and the mixture begins to bubble. Remove from heat and let cool completely to room temperature.
  9. Make Vanilla Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the cold heavy cream and vanilla extract on high speed until soft peaks form. Gradually beat in powdered sugar until firm peaks develop. Keep chilled until serving.
  10. Serve: Drizzle the cooled blood orange syrup over slices of the cake and serve with generous dollops of vanilla whipped cream for a perfect finish.

Notes

  • Ensure the cake is inverted only after it has cooled for 5 minutes to prevent sticking and to allow the fruit to set.
  • Remove the rind from the blood orange slices carefully to avoid bitterness, keeping only the flesh for the topping.
  • This cake is best served the same day to enjoy the fresh citrus flavors and whipped cream. Store any leftovers covered in the refrigerator for up to 2 days.
  • Use room temperature ingredients for the batter to achieve a smooth and fluffy texture.
  • If blood oranges are unavailable, navel oranges can be used but will alter the flavor and color profile.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blood-orange-upside-down-cake-recipe/