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Blood Orange Upside-Down Cake

Niky @ The House on Silverado
A simple upside-down cake with a beautiful presentation. It looks fancy, but is easy to make!
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Prep Time 30 mins
Course Dessert
Cuisine American
Servings 10


  • 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.
Keyword cake
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