Upside Down Blood Orange Cake

This easy Upside Down Blood Orange Cake, packed with Citrus Fruits, is the perfect Winter dessert. The slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter cake or afternoon tea slice! Why we love this recipe There is something simply irresistible about Blood... The post Upside Down Blood Orange Cake appeared first on A Baking Journey.

Upside Down Blood Orange Cake

This easy Upside Down Blood Orange Cake, packed with Citrus Fruits, is the perfect Winter dessert. The slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter cake or afternoon tea slice!

Why we love this recipe

There is something simply irresistible about Blood Oranges and I can’t help myself when I see them on the supermarkets shelves. I always get so excited to slice them up and discover their beautiful intense red and purple colours!

The light and fresh taste of blood oranges is a delicious mix between sweet oranges and tangy lemons; a perfect flavour balance. Just like my Mini Semolina Blood Orange Cakes, this recipe is an easy, simple yet impressive-looking way to use Blood Oranges.

Plus, how fun is it to make upside down cakes!? Whether it is an Apple Upside Down Cake, an Upside-Down Plum Cake or a Blackberry Upside Down Cake, baking fruits under a light and cake batter it is really a great way to make fruits shine!

Ingredients

Recipe ingredients in a round wooden tray.

Only 7 ingredients are required to make this upside down blood orange cake, and nothing you shouldn’t already have in your pantry!

(Scroll down to recipe card for all quantities)

  • Butter: a simple Unsalted Butter that needs to be very soft and at room temperature. Try to use a good quality butter when you can to optimise the flavours of the cake!
  • Sugar: I used Caster Sugar (Fine White Sugar) but Brown Sugar could be a nice way to go to if you want to really play on those caramelised flavours.
  • Eggs: what will give the cake its deliciously light and spongy texture. They need to be at room temperature.
  • Blood Oranges: the star of the show! I used relatively small blood oranges here, so if the ones you find are larger, you might only need 3 instead of 4.
  • Cream: Heavy / Thickened Cream. As always, i do not recommend using a light cream to bake with.
  • Vanilla: always optional, but vanilla is an easy way to boost the flavours of the other ingredients. I used Vanilla Essence but you could also use Vanilla Paste for a stronger taste.
  • Self-Rising Flour: the easiest type of flour when it comes to baking, that does not require you to add any extra rising agent to the batter.
Blood Orange Cake on a white marble board over a grey napkin.

How to make a Blood Orange Upside Down Cake

There are three main steps to make this cake: prepare the blood orange layer that will be placed at the bottom of your pan, make the cake batter and pour it over the fruit slices.

Step 1 to 2

First, get your bottom fruit layer ready.

  • Preheat your oven on 180’C / 350’F. Line a 22 cm / 9 inch Springform Pan (or Round Pan) with some Baking Paper (you don’t want the fruits to stick to the bottom of the pan).
  • Sprinkle some Caster Sugar all over the bottom of the pan to get a thin, even layer of sugar. – photo 1
  • Cut your Blood Oranges into thin slices and arrange them over the layer of Sugar. Start from the centre of the pan, then go around in circle toward the edges of the pan, slightly overlapping each slice of blood orange. – photo 2
  • Set aside the pan.
Process Photo Collage: step 1 to 2.

Step 3 to 6

Now that the bottom layer is ready, it is time to prepare the cake batter.

  • In a large bowl, cream together the very soft Butter and caster Sugar for about 2 to 3 minutes, or until it has doubled in volume and looks pale. Use a stand or hand mixer for the best results – photo 3
  • Mix in the Eggs (at room temperature) one at the time on low speed until fully incorporated. – photo 4 and 5
  • Add the rest of the wet ingredients: Cream, Vanilla and the Juice and Zest of a Blood Orange. Mix until combined – photo 6 and 7 (below).

Make sure the Eggs are at room temperature and are mixed in very slowly, one at the time, or the mixture will curdle.

Process Photo Collage: step 3 to 6.

Step 7 to 10

Lastly, add the dry ingredients and pour over the fruits.

  • Add the Self-Rising Flour (preferably sifted) to the wet ingredients and mix in on low speed. Stop as soon as the flour is all incorporated as you do not want to over-mix the batter. – photo 8 and 9
  • Pour the batter over the Blood Orange Slices. If required, use the back of a spoon or a small offset spatula to evenly spread it over the fruits and push it all the way to the edges of the pan. – photo 10
  • Bake for 35 to 45 minutes (*), or until a skewer comes out clean.
  • Remove from the oven and leave to cool down completely before flipping the cake.

(*) Note that when it comes to baking time, it can always vary depend on your oven. So I always recommend keeping an eye on the cake and check on it about mid-way through the baking. Always check with a skewer or a knife if the batter is fully baked before removing it from the oven.

Process Photo Collage: step 7 to 10.

Tips to make this recipe

  • Caramelised fruits will tend to stick to a pan so don’t forget to line the baking pan with baking paper. It will make flipping the cake much easier and avoid having the fruit layer getting stuck at the bottom of the pan.
  • Make sure the Blood Oranges Slices aren’t too thick if you want them to caramelise nicely in the oven.
  • Add some spices: for a lightly spiced cake, you can also toss the Blood Orange Slices in a little bit of Sugar mixed with your choice of Spices (Ginger, Cinnamon,…) or add a little bit of ground spices into the cake batter.
  • Ingredient Temperature: the butter needs to be very soft and the Eggs are at room temperature. They ideally should both be at about the same temperature when you mix them together to avoid curdling.
  • If the batter splits (curdle) after you add the Eggs, you can rectify it by mixing in a little bit of Flour.
  • Do not over-mix the batter once you add the Flour to avoid getting a tough and chewy cake. As soon as you cannot see any flour, it is time to stop. Also don’t forget to sift your flour to avoid lumps.
  • Wait for the blood orange cake to have completely cooled down before flipping it. Remove the edges of your Springform Pan, then place your serving plate over the top of the cake. Flip it over in one quick movement, then remove the bottom springform pan plate and baking paper.
  • For an even more caramelised fruit, sprinkle with a little bit more sugar and use a Kitchen Torch to caramelise the fruits. This will give a crème brulée type of finish to the dessert!
One slice of cake on a white plate.

Recipe FAQs

Can I use Plain Flour instead of Self-Rising Flour?

Absolutely. Use the same quantity of Plain Flour than Self-Rising Flour, but add 1 1/2 teaspoon of Baking Powder and 1 pinch of salt. Make sure to mix these 3 ingredients together first before sifting them over the cake batter.

Should I remove the Blood Orange Peels?

I personally did not not, but if you don’t like the slightly bitter taste orange peels can have, you definitely can remove them first.

How to store this cake

This blood orange upside down cake can be stored at room temperature, well covered or in an air-tight container, for up to 2 days. It will last for 3 to 4 days if stored in the fridge (again, well covered to avoid absorbing any smells from the fridge) but this will tend to make the cake drier.

Can I freeze this cake?

I do not recommend freezing this cake if you want to maintain a nice caramelisation of the fruits.

What to serve with this upside-down cake?

This cake will be delicious on its own, with a scoop of Vanilla Ice Cream, Whipped Cream or even a Crème Anglaise (pouring custard). Or go full on Blood Orange with a dollop of Blood Orange Curd on each slice.

Half Sliced Cake on a white plate from above.

More Citrus Desserts:

  • French Orange Tart
  • Lemon Yogurt Cake
  • Orange and Poppy Seed Muffins
  • Lemon Meringue Cake
  • Lemon Ricotta Cheesecake
  • Semolina Orange Cake
  • Gluten Free Almond Orange Cake

Made this recipe? Leave a comment & rating below to let us know what you think and tag us on Instagram @abakingjourney to show us your creations!
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Flatlay photo of the cake on a round white board with 4 slices cut off.
Print

Upside Down Blood Orange Cake

This easy Upside Down Blood Orange Cake, packed with Citrus Fruits, is the perfect Winter dessert. The slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter dessert or afternoon tea cake!
Course afternoon tea, Dessert
Cuisine French
Diet Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 358kcal
Author A Baking Journey

Ingredients

Blood Orange Layer

  • 25 gr (2 tablesp.) Caster Sugar
  • 3 Blood Oranges

Butter Cake

  • 120 gr (1/2 cup) Unsalted Butter very soft
  • 75 gr (1/3 cup) Caster Sugar (*)
  • 3 Eggs at room temperature
  • 120 ml (1/2 cup) Heavy / Thickened Cream
  • 1 Blood Orange Zest + Juice
  • 1 1/2 teasp. Vanilla Extract
  • 225 gr (1 1/2 cup) Self-Rising Flour

Instructions

  • Preheat your oven on 180'C / 350'F. Line a 22 cm / 9 inch Springform Pan (or round pan) with Baking Paper.

Blood Orange Layer

  • Sprinkle the Caster Sugar into an even layer at the bottom of your pan.
  • Thinly slice the Blood Oranges and arrange them over the layer of Sugar (see note 1). Set aside.

Butter Cake

  • Cream the very soft Butter and Sugar for 2 to 3 minutes or until doubled in volume and pale, using a Stand or Hand Mixer.
  • On the lowest speed, mix in the Eggs one at the time (at room temperature) until all combined. (see note 2).
  • Add the Cream, Vanilla and Blood Orange Zest and Juice. Mix until combined.
  • Slowly mix in the sifted Self-Rising Flour. Stop as soon as combined to avoid over-mixing the batter.
  • Pour the cake batter over the slices of Blood Oranges, using the back of a spoon or small offset spatula to spread it if needed.
  • Bake for 35 to 45 minutes (see note 3) or until a skewer comes out clean. Remove from the oven and leave to cool down completely before removing the edges of the springform pan and flipping the cake over a serving plate.

Notes

(*) This recipe is relatively low in sugar. If you like your cakes to be on the sweeter side, feel free to increase the quantity of caster sugar.
  1. Start by placing one slice of blood orange at the centre of your pan, then arrange the slices in circle around it, each slice slightly overlapping on the next one.
  2. If the mixture curdles, it is usually because the butter and/or eggs weren’t at room temperature or the eggs were added too fast. You can rectify a curdling batter by adding a little bit of the flour.
  3. As always when it comes to baking, the recommended baking time is indicative only and might vary based on your oven. Always check on the cake about halfway through the baking and keep baking until a skewer or tip of a knife comes out clean. If the cake looks like it is starting to burn before it is fully baked, reduce the oven temperature and optionally cover the pan with aluminium foil.
 

Nutrition

Calories: 358kcal | Carbohydrates: 39g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 32mg | Potassium: 149mg | Fiber: 2g | Sugar: 17g | Vitamin A: 792IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg
 

The post Upside Down Blood Orange Cake appeared first on A Baking Journey.

Source : A Baking Journey More   

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Super Easy Sausage and Biscuit Casserole

Hearty, savory, and super satisfying, Sausage and Biscuit Casserole is the perfect morning meal. This is a quick favorite and when you see how effortless it is you’ll make it all the time. You can turn any breakfast into scrumptious dinner or hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake and Honey…

Super Easy Sausage and Biscuit Casserole

Hearty, savory, and super satisfying, Sausage and Biscuit Casserole is the perfect morning meal. This is a quick favorite and when you see how effortless it is you’ll make it all the time.

You can turn any breakfast into scrumptious dinner or hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake and Honey Lime Poppyseed Fruit Salad for the perfect meal.

Golden flakey biscuits with savory rich sausage gravy in a pan.

Super Easy Sausage and Biscuit Casserole

Stick to your ribs breakfasts that get you up and going are just the best. This is perfect for brunches, company or just when you want to serve something special for no reason at all.  It’s a wonderful spin on a southern classic. Original biscuits and gravy can take quite a bit of time and dishes. This dish comes together in a snap and being all in one dish the clean up is a breeze.

You will love how easy this is to serve and to eat. Being in a casserole everything stays nice and warm a lot longer than if they were seperated. Also because the biscuits are cooked with the cravy they are super moist and delicious. This will become a quick favorite for all occasions

Sausage and Biscuit Ingredients

Rich and meaty sauce with delicate flakey buttery biscuits is so delightful. Simple ingredients for amazing flavor!

  • Flour: Thickener for the gravy
  • Salt and Pepper: Add more or less to taste
  • Garlic and Onion Powder: Adds depth of texture
  • Breakfast Sausage: Sausage with the casings removed
  • Butter: I use unsalted butter so the casserole isn’t too salty
  • Milk: I love the richness whole milk adds.
  • Whipping Cream: Creates a luscious sauce
  • Pillsbury Grand Biscuits:Definitely want the big ones for this dish

Super Easy to Make Casserole

  • Whisk: In a small bowl whisk together the flour, salt, pepper, garlic and onion powder.
  • Cook: In a medium skillet add the sausage and cook and crumble till no longer pink. Add in the butter and flour mixture. Stir well.
  • Sauce: Slowly add the milk, and whipping cream. Let it simmer till thickened. Poor into the bottom of a greased 9×13 pan. Place the biscuits on top
  • Bake: Bake at 350 for 20-30 min ro till biscuits are golden brown.

Making sausage and gravy for biscuits and gravy casserole.

Tips For Homemade Casserole

  • Biscuits: Using pre-made biscuits makes this super fast and easy, but you can make your own biscuits and cook them with the sausage and gravy just the same
  • Cut it up: If you want more distribution you can cut up the biscuits into quarters and place on top the same way.
  • Sausage: You can use ground sausage, turkey or chicken breakfast sausage as well. You can even play with the flavors and use a sage or even spicy flavored sausage.

Can You Make the Casserole Ahead of Time?

If you plan ahead this Biscuits and gravy casserole can be assembled the night before and then refrigerated until the next morning. You will need to bake it 10-15 min longer to make sure it’s heated through since it will be starting out quite cold.

Storing Easy Biscuits and Gravy Casserole

  • Fridge: Store leftovers in the fridge for 3-4 days
  • Freezer: You can freeze leftovers in freezer safe container for up to 2 months. Pull it out for a quick hot breakfast any morning.

Golden flakey biscuits with savory rich sausage gravy on a plate.

More Amazing All In One Breakfasts

Have it all in one dish is super easy and delish!

  • The Best Breakfast Casserole
  • Sausage Mushroom Breakfast Bake
  • Slow Cooker Breakfast Casserole
  • Oven Baked Denver Omelet
  • Tater Tot Breakfast Casserole
Print

Sausage and Biscuit Casserole

Hearty, savory, and super satisfying, Super Easy Sausage and Biscuit Casserole is the perfect morning meal. This is a quick favorite and when you see how effortless it is you'll make it all the time.
Course Dinner
Cuisine American
Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings 6 People
Calories 185kcal
Author Alyssa Rivers

Ingredients

  • ¼ cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 12 ounces breakfast sausage casings removed
  • 2 tablespoons unsalted butter
  • 2 1/2 cups whole milk
  • 1/2 cup whipping cream
  • 1 container Pillsbury Grand Biscuits*

Instructions

  • Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray and set aside. In a small bowl whisk together flour, salt, garlic powder, onion powder, and black pepper.
  • In a medium sized skillet add the sausage and cook and crumble until no longer pink. Add the butter and flour mixture and stir until coated.
  • Slowly add the milk, and whipping cream. Let simmer until it has thickened. Pour it into the bottom of your prepared pan. Add the biscuits on top.
  • Bake for 20-30 minutes or until biscuits are golden brown.

Notes

  • Can make homemade biscuits with this recipe.

Nutrition

Calories: 185kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 246mg | Potassium: 149mg | Fiber: 1g | Sugar: 5g | Vitamin A: 573IU | Calcium: 128mg | Iron: 1mg
Source : The Recipe Critic More   

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