Upside-Down Orange Cake

The upside-down orange cake is a delicious classic and an interesting variant of the better-known pineapple upside-down cake. Here is the recipe with an Italian touch:

Ingredients

• 3-4 untreated oranges
• 200 g soft butter (plus a little for greasing the pan)
• 200 g granulated sugar (plus extra for the base of the pan)
• 3 large eggs
• 200 g all-purpose flour
• 1 packet baking powder
• A pinch of salt
• Powdered sugar for garnish (optional)

Preparation

1. Preheat the oven to 180 °C and butter a round cake pan about 22-24 cm in diameter. Sprinkle granulated sugar on the base of the pan.
2. Wash the oranges well and slice 2 of them thinly, removing the seeds. Squeeze the juice from the third orange; you will need about 100 ml.
3. Arrange the orange slices on the bottom of the buttered and sugared pan, slightly overlapping them if necessary.
4. In a large bowl, beat the butter with the remaining sugar until light and fluffy.
5. Add the eggs one at a time, making sure to incorporate each one well before adding the next.
6. Mix in the sifted flour with the baking powder and the pinch of salt, then stir until you have a homogeneous batter. Add the orange juice and mix again.
7. Gently pour the batter into the pan over the orange slices, leveling it well.
8. Bake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Let cool slightly before turning the cake out onto a serving plate so that the oranges are on top.
10. Dust with powdered sugar before serving, if desired.

Trivia

The upside-down orange cake is a citrus version of the French dessert “Tarte Tatin”, usually made with apples. The use of oranges, in this case, offers a pleasantly tangy and fragrant taste that pairs perfectly with the sweetness of the caramel.

Enjoy!