Ingredients
For the topping:
- 2–3 oranges (thinly sliced, seeds removed)
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 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 milk
- Zest of 1 orange
- 2 tbsp fresh orange juice
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Make the topping: Pour melted butter into the bottom of the pan, then sprinkle evenly with brown sugar. Arrange the orange slices over the sugar in a single layer, slightly overlapping.
- Make the cake batter: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla, orange zest, and juice.
- Combine and mix: Add dry ingredients to the wet mixture in batches, alternating with milk. Stir until just combined.
- Assemble and bake: Pour the batter gently over the orange slices in the pan and spread evenly. Bake for 35–45 minutes, or until a toothpick comes out clean.
- Cool and flip: Let cake cool in the pan for about 10 minutes. Run a knife around the edges, place a plate on top, and carefully flip to release the cake. Peel off parchment if needed.
- Serve: Let it cool a bit more before slicing. Serve warm or room temp. Optional: top with whipped cream or a dusting of powdered sugar.
Want to add a glaze or switch it up with blood oranges or a spiced version? Let me know and we can customize it! 🍊✨