One of my dad’s favorite cakes was a pineapple upside-down cake.
I made it many times for him over the years. These past few months I had been doing a lot of his grocery shopping for him, and one item that showed up regularly on his list was oranges. So a few weeks ago, when I saw this unique version of an upside-down cake made with oranges, my first thought was, I should make that for Dad.
I bought all the ingredients to make it, but then…. he passed away last week before I had the chance to bake it for him.
Last night was his visitation service. All the kids are still in town, so this morning, with an aching heart, while everyone is still asleep, I’m making the cake that was meant for him.
I’ll serve it to the family, and I’ll think about how much he might have enjoyed it.
Love you, Dad.
Blood Orange Upside-Down Cake
The blood orange slices on the bottom caramelize with the brown sugar, to make a delicious and beautiful topping when you flip it upside-down.
Because of the Greek yogurt and orange zest in the batter, the cake turns out moist and citrus-y.
This Blood Orange Upside-Down Cake has such a pretty presentation with the glistening oranges on the top. I like the color of the blood oranges, but you could also use regular oranges.
This cake is wonderful with a cup of coffee or tea to serve as a breakfast or brunch pastry. A dollop of whipped cream on top would be excellent for dessert.
Blood Orange Upside-Down Cake
- 3 blood oranges
- 1/4 cup brown sugar packed
- 2 tbsp butter
- 1 1/2 cups all purpose flour
- 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup white sugar
- 1/2 plain low-fat Greek yogurt
- 1/2 cup olive oil
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- Heat oven to 350 degrees. Line the bottom of 9-inch round cake pan and spray with cooking spray.
- In a small saucepan over medium heat, melt 3 tablespoons butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Pour mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Place the slices on paper towels and blot to remove excess juice. Arrange orange wheels on top of brown sugar mixture in a single, without overlapping.
- In a large bowl, whisk together orange zest, almond flour, all-purpose flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks of butter with white sugar. Beat in eggs, one a time, then beat in yogurt and vanilla and almond extracts. Fold in the dry mixture by hand.
- Pour the batter into pan over oranges and carefully spread around. Bake until cake is golden brown and a toothpick inserted in the center emerges clean, 30 to 40 minutes. Cool cake in pan 15 minutes, then run a knife along pan’s edges to loosen it; carefully invert onto a platter. Serve cake warm.
Let’s stay in touch! You can subscribe to The House on Silverado by using the box on this page, and follow on social media, so you won’t miss a thing!
You might also like my Upside-Down Pumpkin Cake…