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Blood Orange Upside Down Cake

Light and fluffy with a surprise crumb layer on the bottom, and a luscious layer of juicy blood oranges on top! Easy to make but it will completely wow anyone who lays eyes on it!
Course Dessert
Cuisine Dessert
Keyword Blood Orange Desserts, Blood Orange Recipes,, Easter Desserts, Easy Upside Down Cake
Prep Time 20 minutes
Cook Time 1 hour
Cake Cooling 20 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 490kcal
Author Stephanie Simmons

Ingredients

  • 4 blood oranges 3 for slices, the 4th for zest + juice
  • 2/3 cup granulated or cane sugar
  • 5 tbsp butter + additional for greasing the pan

For the Cake

  • 1 stick butter, softened
  • 1 cup + 3 tbsp cane or granulated sugar
  • 2 tbsp brown sugar
  • 2 eggs
  • zest of one blood orange
  • 2 tbsp orange juice
  • 1 tsp vanilla
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup full fat greek yogurt or full fat sour cream

For the Crumb Layer

  • 1/3 cup all-purpose flour
  • 3 tbsp white whole wheat flour can sub AP flour
  • 1/4 cup cane or granulated sugar
  • 4 tbsp melted butter
  • pinch of salt

Instructions

  • Prep: Preheat oven to 350 degrees F.
    Butter a 9 inch cake pan well. Cut the 5 tbsp butter into small chunks and scatter them in the bottom of the pan. Set aside. 
    Slice your blood oranges: cut each end off, then stand the orange on end and slice the outer skin off. Cut into thin slices. Set on a large plate and pour the 2/3 cup of sugar over them. Let sit for 5 minutes. 
    Lay oranges in an even layer in the bottom of the pan and set aside. 
  • Make the cake batter: Cream softened butter in a large mixing bowl until smooth and creamy. Then ad the sugar and mix until creamed together. Mix in one egg at a time. Add the orange zest, orange juice, and vanilla and mix until just combined.
    In a smaller bowl, whisk together the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, 1/3 of the mixture at a time, alternating with the greek yogurt. Scrape the bowl to make sure everything is combined. Pour batter over the oranges in the cake pan. 
  • Make the crumb topping: In a small bowl, stir together the flours, sugar and salt. Add the melted butter and stir until different size crumbs form. Sprinkle the crumbs over the cake batter. 
  • Bake: Bake for 50 minutes to 1 hour. When done, a toothpick inserted into the center of the cake will come out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack. Don't let it sit longer than this because the oranges can begin to stick in the bottom of the pan. If the cake seems to be sticking, gently but firmly tap on the bottom of the cake pan with the butt of a butter knife while the cake pan is flipped upside down on the cooling rack. If any stray oranges stuck to the pan, gently remove them and place them back on the cake. 
    Let cake cool for 20 minutes before cutting and serving. 
  • Store: Store at room temperature for up to 4 days, tightly covered with foil, plastic wrap, or in a large tupperware container. 

Notes

NOTE: You may notice that I left the orange peel on in the cake pictured here. I tried it again without the peels and liked that result better - the peels didn't lose their bitter taste in the oven so I recommend cutting them off. 

Nutrition

Calories: 490kcal