Upside Down Orange Cake
Embrace the essence of autumn with our latest irresistible suggestion for a baking project: the upside-down orange cake. As the fall air sets in, there's nothing quite like the sweet aroma of this citrus-infused delicacy wafting through your vacation rental kitchen. Offering a seamless baking experience, our fully equipped kitchens empower guests to immerse themselves in the culinary arts, creating memories that linger long after the last crumb is devoured. With its blend of caramelized orange slices atop a moist, fragrant sponge, this cake encapsulates the warmth and comfort of the season, making it an ideal treat for cozy gatherings or intimate moments. Whether you're a seasoned baker seeking a new challenge or a novice looking to embark on a culinary adventure, our well-appointed kitchens provide the perfect haven to bring this fall-inspired creation to life. Enjoy the process of crafting this masterpiece and savor the joy of indulging in a slice of pure autumnal bliss.
Directions
Peel oranges and slice into ⅛-¼ inch rounds (peeling is optional- makes it easier to eat but not as decorative)
Preheat oven to 350°F. Grease 9 inch cake pan generously (line bottom with parchment paper -optional for easier removal)
Add melted butter to pan and swirl to coat bottom
Sprinkle sugar evenly over the bottom then place the orange slices over the sugar overlapping them in a circular pattern covering the whole pan, set aside.
Whisk together the flour, baking powder and salt together in a large bowl
In a medium bowl whisk together the milk, oil, vanilla, sugar, vinegar, and orange zest until well combined
Pour wet ingredients into the dry and mix until combined
Pour batter gently over oranges - using a spatula to gently spread it evenly without moving the slices around too much
Bake 25-35 min or until cake is set and golden
Allow cake to cool in pan 5-10 min (use a knife to loosen edges around cake if needed) then place plate over top of cake pan and carefully invert cake onto plate. Peel off parchment paper if you lined the bottom of pan.
Allow to cool, slice and enjoy!
Ingredients
4-6 small - medium oranges any type (zest one of them before slicing)
1½ tablespoons butter,melted (or extra-virgin olive oil or vegan butter)
3½ tablespoons cane sugar (or raw sugar or demerara sugar)
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ tsp salt
1 cup milk (dairy or non dairy)
⅓ cup extra-virgin olive oil
1 cup cane sugar
1 tablespoon apple cider vinegar or white vinegar
2 teaspoons vanilla extract
