There is nothing like the aroma of a freshly baked Upside Down Caramelized Orange Cake in your kitchen. Baking is all about measuring ingredients, combining the ingredients and baking at the right temperature. Keep an eye while its baking and take it out before its overdone. Happiness on the plate.
- 2 medium ripe oranges thinly sliced in rounds. Pick out the seeds
- 3/4th cup sugar
- 4 tablespoons unsalted butter
- 1/4th tsp kosher salt.
- Water- 6 tablespoons
Note: If using salted butter then omit salt.
For Cake Batter:
- 2 cups Maida/all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter at room temperature
- 1 cup powdered sugar
- 1 cup of orange juice
- 3 large eggs at room temperature
- 1 tsp vanilla extracts/essence
- 1 tsp orange zest
- ½ cup chopped roasted walnuts or rum-soaked walnuts
Preheat oven to 200 degrees Celsius.
Lightly butter the cake pan, preferably round shaped.
In a pan take sugar and water. Bring to boil.
Cook it in medium flame till the mixture turns light brown.
Switch off the burner and keep swirling the pan.
It will become darker until the pan is hot.
Then add butter and salt and cook for a second or till it is browned but not burnt.
Pour this in the buttered cake pan.
Arrange the orange slices on top of the caramel, overlapping one another.
Always start from the center.
Now place cherries in the middle of the orange slices from where the seeds have been picked.
Set it aside.
Work on cake batter
Sieve together flour, baking powder, and baking soda.
In a bowl, whisk the sugar and butter preferably with an electric mixer till it is creamed and fluffy approx 3 mins.
Add eggs one by one and whisking well.
Add orange zest, vanilla extract and blend again.
Now add the flour mixture 4 tablespoons at a time alternatively little orange juice and beat it till its combined.
Add walnuts and use a spatula to combine everything in the cut and fold method.
Spoon the batter in the cake pan over the oranges.
Smoothen the top with a spatula.
Bake it in 160 degrees Celsius for 35 to 40 mins. in the middle rack in the oven.
Check with a knife till it comes out clean.
Take out the pan let it rest for 10 mins.
Due to caramelization sometimes the cake sticks to the sides of the pan.
In that case, a butter knife loosens the cake from the pan.
Invert the cake onto a plate while the cake is still hot.
Your Upside Down Caramelized Orange Cake is ready to serve.
Prepared, tried and tested Reena Mukherjee
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