Ingredients
For the topping:
- 2–3 medium oranges, thinly sliced (seeds removed)
- 1/3 cup unsalted butter
- 1/2 cup brown sugar
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 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
- 1 tbsp orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier release.
- Make the topping: In a small saucepan, melt the butter and brown sugar over medium heat until bubbly and smooth. Pour into the prepared pan, spreading evenly. Arrange the orange slices in a single layer over the sugar mixture.
- Prepare the cake batter:
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla, orange zest, and orange juice. - Combine wet and dry:
Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined. - Assemble and bake:
Gently pour the batter over the orange slices in the pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. - Cool and invert:
Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a serving plate. Remove the parchment paper. - Serve:
Enjoy warm or at room temp—delicious with whipped cream or vanilla ice cream!
Want to dress it up with spices like cinnamon or cardamom? Or maybe a boozy orange glaze? Let me know and we can elevate it even more!