Easy Blood Orange Upside Down Cake
A moist, citrusy upside down cake made with fresh blood oranges, olive oil, and Greek yogurt. Simple enough for a weeknight, stunning enough for a dinner party.
Servings: 8
Calories: 288kcal
Equipment
- 9-inch (23 cm) round cake pan — light or dark both work
- Hand mixer, stand mixer or a balloon whisk
- Zester or fine grater
Ingredients
For the pan:
- 2 whole blood oranges thinly sliced
- 3 tablespoon honey or 1½ tablespoon stevia, see substitutes
For the batter:
- 3 large eggs
- ⅓ cup + 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- ½ cup fresh blood orange juice (from 2 oranges — zest first, then juice)
- ½ cup plain Greek yogurt
- 4 tablespoon honey OR 2 tablespoon stevia
- 1½ cups all-purpose flour
- ⅓ cup fine cornmeal (or polenta)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 unwaxed organic orange
Instructions
- Prep the pan and preheat: Preheat your oven to 350°F (190°C). Grease your cake pan well with butter or a neutral oil spray. Drizzle 3 tablespoon of honey evenly across the bottom of the pan. Slice your blood oranges into thin rounds — around ¼ inch thick — and arrange them over the honey in a single layer. Set the pan aside.2 whole blood oranges, 3 tablespoon honey
- Beat the eggs: In a large bowl, beat the 3 eggs with the honey or stevia sugar, depending on what you are using, and a pinch of salt for 5 minutes using a hand or stand mixer on medium-high, until the mixture has roughly doubled in volume and looks pale and slightly foamy. This step matters — it gives the cake lift.3 large eggs, 4 tablespoon honey OR 2 tablespoon stevia, ½ teaspoon salt
- Add the wet ingredients: With the mixer running on low, slowly pour in the olive oil, then add the vanilla extract and orange zest. Mix until just combined. In a small bowl or jug, whisk together the orange juice, yogurt, and honey (or stevia). Pour this into the egg mixture and whisk for another 30 seconds.⅓ cup + 1 tablespoon olive oil, 1 teaspoon vanilla extract, ½ cup fresh blood orange juice (from 2 oranges — zest first, then juice), Zest of 1 unwaxed organic orange, ½ cup plain Greek yogurt
- Mix the dry ingredients: In a separate bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until evenly combined.1½ cups all-purpose flour, ⅓ cup fine cornmeal (or polenta), 1 teaspoon baking powder, ½ teaspoon baking soda
- Bring it together: Slowly add the dry ingredients into the wet mixture and fold gently until just combined. Don't overmix — stop as soon as you can't see dry flour. Overmixing makes cakes tough, and we don't want that.
- Pour and bake: Pour the batter over the blood orange slices in the prepared pan. Smooth the top gently with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and flip: Leave the cake to cool in the pan for 10 minutes — not longer. Run a knife around the edge, place your serving plate face-down over the pan, and flip in one confident move. Lift the pan off slowly. That's your moment.
Video
Notes
- Blood oranges are in season January through March in the US. Outside of season, Cara Cara or navel oranges work as a substitute.
- For a gluten free blood orange upside down cake, substitute with a 1:1 gluten-free flour blend containing xanthan gum.
- Do not refrigerate — this cake stores best at room temperature.
Nutrition
Calories: 288kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 297mg | Potassium: 134mg | Fiber: 1g | Sugar: 17g | Vitamin A: 128IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg
