Time to share a refreshing fruity bake with you all. A much appreciated and often most requested recipe of mine, specially during winters; orange upside down cake.

It’s tangy, it’s moist, it’s a must try this winter with the very best oranges of the season.

Upside down cakes often appear a mystery to many, as to how does a caramelised pattern settle and bake so nicely on butter cakes. Well just as the name suggests, upside down cakes are meant to be served upside down. The fruits, nuts and bits are arranged in the bottom of cake pans with sugar and butter to be released upside down with the pattern they appeal to all. Sugar caramelised during baking adheres the fruits and nuts to the baking cake batter while butter works as a lubricant to help the prepared cake slide out of the pan with the adhered caramelised fruit/nut bottom.

Without much ado let’s begin.

For all upside down cakes you have to go through the same hassle of preparing the cake pan. Place your cake pan on very low flame over the stove and stir together butter and brown sugar till both melt and cover the entire base of the pan. Take if off the flame. Now take some extra butter on a pastry brush and stroke it generously on the sides of the pan. This is to ensure an easy release of the cake after baking. Now arrange your orange segments on the sugar-butter coasted base of the pan, in any pattern you may want to.

I use hung curd in this cake to have a moist cake . Just hang some full fat curd in a Muslin cloth for a few hours till most of it’s liquid drips away.

Once baked, this cake keeps good and moist in any air tight container at room temperature.

However, you may make it more heavenly by microwaving a slice and having it with a scoop of ice cream or a dollop of whipped cream.

Exclusive Recipe of the Week: Orange Upside Down Cake Recipe
Yields 8
Print
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. FOR THE BASE
  2. 50 grams butter
  3. 3 tablespoons brown sugar
  4. Orange segments as required
  5. FOR CAKE BATTER
  6. 1/2 cup hung curd
  7. 1/2 cup vegetable oil
  8. 1-1/2 cups all-purpose flour
  9. 1-1/2 teaspoons baking powder
  10. 1/8 teaspoon salt
  11. 3/4 cup castor sugar
  12. 1/4 cup freshly squeezed orange juice
  13. Few drops orange extract
  14. 1 tablespoon orange zest
  15. 3 Eggs
Instructions
  1. Preheat oven to 180 degrees.
  2. In a 9-inch round cake pan melt butter and brown sugar on low heat, stirring with a spatula till sugar and butter melts to coat the entire base of the pan
  3. Take it off the heat and brush its sides with melted butter as well. Arrange orange slices or segments on the base of the pan in any desired pattern.
  4. In a medium-sized bowl sift together flour, baking powder and salt.
  5. In another large bowl, with electric beater at medium to high speed mix together curd, castor sugar, oil, orange zest, orange extract and eggs until well combined.
  6. In batches add flour mixture to the liquid mix alternatively with orange juice.
  7. Use a spatula to mix all the ingredients together.
  8. Pour cake batter in the prepared pan and bake for about 40-45 minutes or till a tooth pick or skewer inserted in the centre comes out clean.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan https://mysecretbakes.com/