The Sticky Glazed Orange Upside-Down Cake is a truly delightful and visually stunning dessert that celebrates the bright, zesty essence of oranges in every bite. This cake is an absolute showstopper, making it perfect for special occasions, holiday gatherings, or simply when you want to impress with a homemade treat. Its signature appeal lies in the beautiful arrangement of caramelized orange slices that form a glistening, jewel-like topping once the cake is inverted. These translucent orange rounds, often radiating from the center, are not just for aesthetics; they are infused with a rich, buttery caramel glaze that drips down into the cake, creating an incredibly moist, tender, and subtly tangy crumb.
The cake itself is typically a light, airy, and buttery vanilla or citrus-flavored sponge that provides the perfect foundation for the vibrant orange topping. As it bakes, the cake absorbs the syrupy goodness from the fruit and caramel, resulting in an exceptionally moist texture that almost melts in your mouth. The combination of the sweet cake with the slightly bitter, caramelized edges of the orange slices and the sticky, buttery glaze creates a complex flavor profile that is both comforting and sophisticated. The aroma that fills your kitchen as this cake bakes is nothing short of intoxicating, a blend of warm butter, sweet sugar, and fresh citrus. Serving this cake warm allows the glaze to remain perfectly gooey, while a cooled cake offers cleaner slices and a firmer texture, equally delicious. It’s a dessert that invites a second slice, a testament to its balanced sweetness, delightful tang, and irresistible stickiness. This cake offers a wonderful contrast of textures, from the tender cake to the soft, slightly chewy orange slices, making it a truly memorable dessert experience that embodies warmth, brightness, and a touch of homemade elegance.
Ingredients:
- For the Caramelized Orange Topping:
- ½ cup (1 stick / 113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 2-3 large oranges (such as navel or cara cara), thinly sliced into ¼-inch rounds (about 12-15 slices), seeds removed
- For the Cake Batter:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 orange (about 1 tablespoon)
- ½ cup (120ml) fresh orange juice (from 1-2 oranges, or store-bought)
- ½ cup (120ml) milk (whole or 2%)
Instructions:
- Prepare the Orange Topping (Approx. 15-20 minutes):
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan (preferably one with higher sides, like a springform pan or a regular cake pan at least 2 inches deep), melt the ½ cup of unsalted butter directly in the pan over low heat on the stovetop, or in the oven briefly until just melted. Swirl to coat the bottom.
- Evenly sprinkle the 1 cup of light brown sugar over the melted butter in the pan. Use the back of a spoon to spread it out.
- Arrange the thin orange slices in a single layer over the brown sugar mixture. You can arrange them in a decorative pattern, such as overlapping circles starting from the outside and working your way in, or in a simple concentric pattern as shown in the image. Try to cover as much of the bottom of the pan as possible without too much overlap. Set the pan aside.
- Prepare the Cake Batter (Approx. 15-20 minutes):
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric mixer (handheld or stand mixer with a paddle attachment), cream together the ½ cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest until just combined.
- In a separate small bowl or measuring cup, combine the fresh orange juice and milk.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three alternating additions with the orange juice and milk mixture, beginning and ending with the dry ingredients. Mix until just combined and smooth after each addition, being careful not to overmix the batter. Overmixing can result in a tough cake.
- Assemble and Bake the Cake (Approx. 5 minutes assembly, 45-55 minutes bake):
- Carefully pour the prepared cake batter evenly over the orange slices and caramel mixture in the cake pan. Gently spread it to cover the entire surface, taking care not to disturb the orange slices too much.
- Place the cake pan on a baking sheet (to catch any potential drips from the caramel) and transfer it to the preheated oven.
- Bake for 45-55 minutes, or until the cake is golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake may pull away slightly from the sides of the pan.
- Crucial Step for Upside-Down Cakes: Once baked, remove the cake from the oven and place it on a wire rack. Let it cool in the pan for only 5-10 minutes. This brief cooling period allows the caramel to set slightly but remain liquid enough to release from the pan and soak into the cake. If you let it cool too long, the caramel will harden and stick.
- Invert and Serve (Approx. 5 minutes inversion, plus cooling):
- After the 5-10 minute cooling period, place your serving plate (one that is slightly larger than the cake pan) upside down over the cake pan.
- Carefully, but swiftly, invert the cake pan and serving plate together. The cake should release onto the plate, revealing the beautiful caramelized orange topping.
- Lift the cake pan off. If any orange slices stick to the pan, carefully use an offset spatula to remove them and place them back onto the cake.
- Allow the cake to cool for at least 30 minutes before slicing and serving warm. The glaze will continue to soak into the cake as it cools. For perfectly neat slices, you can let it cool completely to room temperature, but it’s particularly delightful when served slightly warm, allowing the sticky glaze to shine.
- Serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage:
- Store any leftover cake loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerated, let it come to room temperature for optimal flavor and texture before serving.
Enjoy your stunning and delicious Sticky Glazed Orange Upside-Down Cake!