Irresistible Upside Down Orange Cake Recipe

My kitchen instantly feels warmer the moment the scent of sweet oranges hits the oven heat.

This Upside Down Orange Cake is my favorite way to capture that sunshine, turning simple pantry staples into a stunning centerpiece. It looks incredibly fancy with those caramelized rings, but I promise it comes together with zero fuss.

What Makes This Upside Down Orange Cake So Special

The best part about this recipe is that the decoration happens automatically while it bakes. You don’t need any frosting skills to create a dessert that looks like it came from a bakery.

I also love how the cake base soaks up the sweet, syrupy juices from the fruit topping. It creates a moist, tender crumb that stays soft for days.

This version is completely egg-free and dairy-free, making it a crowd-pleaser for everyone at the table. You get all that rich, buttery flavor without needing traditional ingredients.

If you enjoyed this fruity treat, I highly recommend trying my Cozy Chocolate Dipped Cranberry Cookies Recipe for another festive bite. For chocolate lovers, the Hearty Brownie Cookies Recipe is an absolute must-bake this season.

Everything You Need for Perfect Upside Down Orange Cake

Here are the simple pantry staples you will need to gather before baking:

• Oranges: Small to medium navel, cara cara, or blood oranges work best for the topping.
• Flour: Standard all-purpose flour provides the perfect structure for the cake base.
• Sugar: Cane sugar, raw sugar, or demerara sugar adds a lovely caramel note.
• Milk: Any dairy or plant-based milk (like almond or oat) works well at room temperature.
• Olive Oil: Extra virgin olive oil keeps the cake incredibly moist and tender.
• Butter: Melted vegan butter or regular butter creates the base for the caramelized fruit layer.
• Vinegar: Apple cider vinegar or white vinegar helps activate the leavening for a fluffy lift.
• Baking Powder: Essential for giving the cake its height and lightness.
• Vanilla Extract: A splash of vanilla enhances the sweet citrus flavor profile.
• Salt: Just a pinch balances the sweetness and rounds out the flavors.
• Orange Zest: Fresh zest inside the batter doubles the citrus impact.

My Method for Perfect Upside Down Orange Cake

First, preheat your oven to 350°F (175°C) so it is ready to go. Generously grease a 9-inch round cake pan with oil or butter. I strongly suggest lining the bottom of the pan with a circle of parchment paper; this small step ensures your fruit design stays intact when you flip the cake later. Pour the melted butter (or oil) evenly over the bottom of the pan, swirling it to coat the surface, and then sprinkle the sugar evenly over the liquid fat to create a sweet bed for the fruit.

Next, prepare your citrus layer. Peel the oranges if you prefer a softer bite, or leave the peel on for a decorative look (just slice them very thin). Arrange the orange slices over the sugar layer in a circular pattern, starting from the center and working your way out, slightly overlapping them to cover the entire bottom of the pan. This will be the top of your Upside Down Orange Cake, so take a moment to make it look nice. Set the prepared pan aside while you mix the batter.

In a large mixing bowl, whisk together the flour, baking powder, and salt until they are well combined. In a separate medium bowl, whisk together the room-temperature milk, olive oil, sugar, apple cider vinegar, vanilla extract, and fresh orange zest until the mixture is smooth and unified. Pour the wet mixture into the dry ingredients and whisk gently until just combined; be careful not to overwork the batter, or the cake may become dense.

Gently pour the batter over the arranged orange slices. Use a spatula to spread it out evenly to the edges, being very careful not to disturb your beautiful fruit arrangement underneath. Bake in the preheated oven for 30 to 40 minutes. You will know it is done when the top is golden and set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Finally, remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting period allows the structure to settle. Run a knife around the edge to loosen it, then place a serving plate upside down over the pan. confidentially flip the pan and plate over together to release the cake. Peel off the parchment paper to reveal the caramelized fruit, and allow it to cool slightly before slicing.

My Best Tips for Perfect Upside Down Orange Cake

To ensure your fruit doesn’t stick to the pan, I always recommend lining the bottom with a round of parchment paper. This guarantees a clean release every time so your Upside Down Orange Cake looks flawless.

Slice your citrus as thinly and evenly as possible to make sure the rind cooks through and becomes tender. Thicker slices can sometimes leave the peel a bit chewy, even after baking.

Be careful not to overmix the batter once you combine the wet and dry ingredients. Stir just until the flour streaks disappear to keep the texture fluffy rather than dense.

How to Serve This Upside Down Orange Cake

I prefer serving this cake slightly warm while the caramelized fruit is still jammy and soft. It pairs beautifully with a hot cup of herbal tea or strong coffee in the afternoon.

If you want to make it extra indulgent, add a dollop of coconut whipped cream or a scoop of vanilla bean ice cream on top. The cool creaminess balances the warm, zesty flavors of the Upside Down Orange Cake perfectly.

For more cozy baking inspiration and seasonal dessert ideas, come follow me on Pinterest.

Upside Down Orange Cake

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 10-12 servings
• Diet: Vegan

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Description

A vegan-friendly, moist vanilla cake topped with caramelized orange slices. This easy dessert requires basic pantry staples and is perfect for citrus season.

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Ingredients

• 1¾ cups all-purpose flour
• 1 cup cane sugar (for batter)
• 3½ tablespoons cane sugar or demerara sugar (for topping)
• 1 cup milk (dairy or almond/soy)
• 1½ tablespoons melted butter or olive oil (for pan)
• 4–6 small to medium oranges (navel, blood orange, or cara cara)
• ⅓ cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• ¼ tsp salt
• 1 teaspoon orange zest

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Pour the melted butter or oil into the bottom of the pan and sprinkle the 3½ tablespoons of sugar evenly over it.
2. Slice the oranges into thin rounds (⅛-¼ inch thick). You can peel them first for a softer texture or leave the peel on for visual appeal. Arrange the slices in a circular pattern over the sugar in the pan, overlapping slightly.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In a separate bowl, mix the milk, 1 cup sugar, olive oil, vinegar, vanilla extract, and orange zest until smooth.
5. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
6. Gently pour the batter over the orange slices, smoothing the top with a spatula without disturbing the fruit.
7. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes. Run a knife around the edges, place a plate on top, and carefully flip the cake out. Peel off the parchment paper and serve warm or at room temperature.

Notes

If you don’t have apple cider vinegar, white vinegar works perfectly fine. For a gluten-free version, use a high-quality 1-to-1 gluten-free flour blend.

• Prep Time: 20 min
• Cooling Time: 10 min
• Cook Time: 35 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 245
• Sugar: 22g
• Sodium: 110mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Upside Down Orange Cake, vegan orange cake, citrus dessert, easy baking, eggless cake