Description
A delicious and visually stunning blood orange upside down cake, perfect for any occasion!
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 2 blood oranges
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 tbsp zest of blood oranges
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
- 3 large eggs
- 1/2 tsp almond extract
Instructions
- First, zest your blood oranges and set that aside. Now let’s ‘supreme’ them: slice off both ends of each orange, then carefully cut away the peel from top to bottom to reveal the segments. Once peeled, slice them into thin rounds, about 1/4 inch thick, and set them aside.
- In a medium bowl (microwave-safe) or a small saucepan on the stove, melt the butter. Once it’s melted, whisk in the brown sugar until it’s smooth and melty.
- Grease an 8-inch or 9-inch round cake pan, and if you want to be extra safe, line the bottom with parchment paper. Pour your buttery brown sugar mixture into the pan and spread it out.
- Now for the fun part—arrange your orange slices on top of the sugar mixture in a spiral pattern. Let them overlap slightly for that wow factor.
- Preheat your oven to 350°F and get your ingredients ready to go! In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set that aside for now.
- In a large bowl, add the sugar and blood orange zest. Rub them together with your fingers until it smells amazing—like sunshine in a bowl!
- Next, add the olive oil, yogurt, eggs, and almond extract to the orange-scented sugar. Whisk everything together really well until the mixture is smooth and fully combined.
- Pour in your dry ingredients and gently fold them in using a rubber spatula. Keep going until the batter is nice and smooth—it should be thick and luscious!
- Carefully pour the batter over the orange slices you already arranged in the pan. Smooth the top, then bake for 35–40 minutes if you’re using a 9-inch pan, or 40–45 minutes for an 8-inch one. The cake is done when it’s golden brown, pulling slightly from the sides, and a toothpick or knife poked in the center comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes. Then run a knife or thin spatula around the edges to loosen it up. Grab a large plate, place it over the pan, and flip everything over.
- Let it cool completely to room temperature… then slice and enjoy! It’s perfect on its own, but extra dreamy with a dollop of whipped cream.
Notes
- To zest an orange, use a microplane or a fine grater to avoid the white pith.
- This cake can be served warm or at room temperature.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg