Ingredients
For the topping:
- 2–3 medium oranges, thinly sliced (remove seeds)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the topping: In a small saucepan, melt 1/4 cup butter with the brown sugar over medium heat until smooth and bubbling. Pour this mixture into the bottom of your cake pan. Arrange the orange slices in a single layer over the sugar mixture.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract, orange zest, and orange juice.
- Mix in the yogurt (or sour cream), then gradually add the dry ingredients until just combined—don’t overmix.
- Assemble: Carefully spread the batter over the arranged oranges in the pan, smoothing the top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & flip: Let the cake cool in the pan for about 10–15 minutes. Run a knife around the edges, then invert it onto a serving plate. Let cool completely.
✨ Serving Tip:
Goes amazing with whipped cream or a scoop of vanilla ice cream!
Want a gluten-free version or more citrusy twist? I can help with that too!