Enjoy a variation of the classic upside down cake with this Blood Orange Upside Down Cake. Upside down cake includes a layer of fruit and syrup baked at the bottom of the cake pan, which becomes the decorative top of the cake when it is flipped for serving. While the traditional fruit of choice may be pineapple, the rich, ruby hues of blood oranges create an elegant and visually stunning dessert.
Beyond their deep red interior, blood oranges are less sweet and more bitter than other varieties. To complement the unique flavor of the oranges, this recipe features Campari, an Italian bitter orange liqueur. But don’t worry…this recipe has just the right level of sweetness to balance the bitter flavors.
Since upside down cakes are baked with a syrup, they can become too soggy. This recipe incorporates semolina flour into the cake sponge. Semolina is a coarser ground flour, which gives a little more bite and structure. Yogurt adds moisture without weighing the sponge down. Overall, this leads to a light and fluffy cake that supports the rich orange layer and almost melts in your mouth. Enjoy a slice of Blood Orange Upside Down Cake as an after dinner dessert or a delightful afternoon treat.
Blood Orange Upside Down Cake
Equipment
- 9-inch round cake pan
- Parchment paper
- Saucepan
- Large mixing bowl
- 2 Small mixing bowls
- Citrus juicer (optional)
- Microplane or zester
- Whisk
- Spatula
Ingredients
Orange Layer
- 1-2 Blood oranges cut into ⅛-inch slices
- 2 Tbs Blood orange juice
- ¼ cup Evaporated cane sugar
- 1 Tbs Campari (optional-replace with 1 Tbs blood orange juice if not using)
Sponge
- 1 cup All-purpose flour
- ½ cup Semolina
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
- 1 cup Vegan yogurt
- ½ cup Extra virgin olive oil
- 2 Tbs Blood orange zest
- 2 Tbs Blood orange juice
- Equivalent of 3 eggs (Bob's Red Mill Egg Replacer recommended)
- ½ cup Evaporated cane sugar
Instructions
- Preheat the oven to 350℉.
Orange Layer
- Cut parchment paper to fit the bottom of the cake pan. Arrange the orange slices so they cover the bottom as completely as possible.
- Add the orange juice, sugar, and Campari if using to the saucepan. Heat over medium until the sugar is dissolved.
- Carefully drizzle the syrup over the oranges. Tilt the cake pan slightly if needed so the syrup coats the bottom evenly.
Sponge
- Whisk together the all-purpose flour, semolina, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk together the yogurt, olive oil, orange zest, and orange juice in a small mixing bowl.
- Prepare the egg equivalent in a small bowl. Add the sugar and whisk to give it some volume.
- Whisk the yogurt mixture into the dry ingredients. Then add the egg mixture. Whisk just until you have a smooth batter.
- Carefully spoon the batter over the oranges and smooth using the spatula.
- Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely. Run a knife around the edge of the cake before carefully flipping it over.
