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Blood Orange Upside Down Cake

Prep Time:

45 minutes

Bake Time:

30 minutes

Total Time:

1.5 hours

Yields:

10-12 servings

Level:

Intermediate

Ingredients

For the topping:

  • 4-6 Cara-Cara or blood oranges

  • 6 tablespoons unsalted butter, melted

  • ¾ cup light brown sugar


For the cake:

  • 1½ cups cake flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ⅔ cup whole milk

  • 2 tablespoons orange zest

  • ¼ cup plain full-fat Greek yogurt, unsweetened

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

Tools Needed

Box Grater

Bundt Pan

Stand Mixer


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Preparation

  1. Preheat oven to 350℉. Lightly grease a 10-cup bundt pan with cooking spray and set aside.

  2. Make the topping: Zest 2 tablespoons of the orange rinds and set aside. Peel off the remaining rinds and pith. 

  3. Slice the oranges ½-inch thick and remove seeds. Pat dry with paper towel.

  4. Pour melted butter into the bottom of the bundt pan. Sprinkle with brown sugar. Use a basting brush to evenly spread the mixture.

  5. Arrange orange slices along the bottom of the pan, pressing down to submerge the slices in the butter mixture. Set aside.

  6. Make the cake: In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.

  7. In a medium mixing bowl, combine milk, orange zest, and yogurt. Mix well and set aside.

  8. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed until light and fluffy. Scrape down the bowl.

  9. Add eggs one at a time then vanilla, mixing well in between. Scrape down the bowl.

  10. Alternating between the dry and wet mixtures, add ⅓ dry mixture and ½ wet mixture to the stand mixer. Mix until combined. Continue alternating until both mixtures have been added and the batter is fully mixed and smooth.

  11. Pour batter over the orange slices in the bundt pan, filling it ⅔ to ¾ of the way full. Use a silicone spatula to evenly spread the batter.

  12. Bake in the oven for 30-45 minutes, or until a cake tester inserted into the center comes out clean.

  13. Allow the cake to cool in the pan for 15-20 minutes, then gently run a sharp knife around the edge of the pan to loosen the cake. 

  14. Carefully invert the cake onto a plate or cakestand and remove the bundt pan. Allow to cool completely before serving. Enjoy!

Tags

Dessert, Cake

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