Orange Upside-Down Cake
A beautifully moist and fragrant orange upside-down cake, perfect for afternoon tea or a simple dessert. Fresh orange slices caramelise on top as the cake bakes, creating a glossy, citrusy finish that pairs wonderfully with a cup of tea or a dollop of cream.
How long will it take?
1 hours
What’s the serving size?
8
What do I need?
- 100 g unsalted butter (for the topping)
- 100 g brown sugar
- 2 medium oranges, thinly sliced
- 150 g unsalted butter, softened (for the batter)
- 150 g caster sugar
- 2 large eggs
- Zest of 1 orange
- 200 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 150 ml Greek yoghurt (or plain yoghurt)
How do I make it?
- Preheat oven to 180C.
- Grease and line the base of a 22-centimetre round cake tin.
- In a small saucepan stir 100 g butter and 100 g brown sugar over medium heat until melted and smooth. Pour mixture into the base of the prepared cake tin. Arrange orange slices neatly over the caramel layer.
- Make the cake batter by beating 150 g softened butter with caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange zest.
- In a separate bowl, whisk together flour, baking powder, and bicarbonate of soda.
- Add half the dry ingredients to the butter mixture, then mix in half the yoghurt. Repeat with remaining dry ingredients and yoghurt. Mix gently until just combined.
- Spoon batter over the oranges and smooth the surface.
- Bake for 25-50 minutes or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then carefully invert onto a serving plate.
