This winter citrus upside-down cake highlights all the best things about the winter citrus season. The juicy citrus slices sit on top of a simple yellow cake to make a delectable flavor.
This winter citrus upside-down cake falls into the category of cakes that are almost too pretty to eat. The different citrus slices combine to make a true work of art that tastes just as good as it looks.
Winter Citrus Upside Down Cake Recipe
Oranges are prime ingredients when it comes to upside-down cakes. The citrus slices in this cake get a simple sugar glaze, so they come out of the pan looking almost glass-like. The key to keeping the citrus sweet and not tart is to make sure that all of the pith is gone when arranging the slices of citrus. The pith will make the cake bitter in an unenjoyable way.
The upside-down cake can be made with any type of citrus. This recipe uses a blend of what is in season during the winter months, but it can be customized to use just one fruit or to create a full world of color on top of the cake. Blood oranges, grapefruits, limes, and Cara Cara oranges make excellent choices of citrus for this cake because of their bright color and flavor.
While the true star of the winter citrus upside-down cake is the citrus topping, the cake itself is not something to shy away from. The simple cake is basically like a cross between a light pound cake and a plain yellow cake. It is simple in flavor, with notes of orange running through the batter, thanks to the addition of juice and zest.
Looking for more winter citrus desserts? Check out my brown sugar citrus cookies, blood orange citrus bars, or lemon rosemary bundt cake.
Why I Love This Winter Citrus Upside-Down Cake
- Beautiful Presentation - The sleek layout of the citrus makes this cake almost too pretty to eat.
- Seasonal Favorite - Citrus is at its peak flavor in the winter, making this cake extra tasty.
- Fun To Make - Cutting the citrus and arranging them in the pan is like a culinary puzzle.
Ingredients Needed To Make Winter Citrus Upside-Down Cake
See below for all the details on what you'll need to make the full recipe.
- Winter citrus - A mix of citrus will provide a beautiful colored cake.
- Granulated sugar - The sugar is in the cake and as a syrup to glaze the citrus.
- Sour cream - Keeps the cake nice and moist.
- Orange juice and zest - Adds a subtle orange flavor to the cake.
How To Make Winter Citrus Upside Down Cake
- Prepare
Preheat the oven to 350 and prepare a 9-inch springform pan with a sheet of parchment. Set the side.
- Prepare the citrus
Slice the orange in rounds, then cut off the pith and any remaining white surrounding the slice. Set the oranges to the side.
- Make the sugar water
In a measuring cup that can be placed in the microwave, combine the water and sugar. Microwave the sugar for 1 minute, until sugar has dissolved. Using a pastry brush, saturate the bottom of the springform pan. Set the mixture to the side.
- Arrange the orange
Arrange the oranges in the bottom of the springform pan in any design you'd like. Make sure they are all touching and gaps are filled in. Some oranges may need to be cut to fit and fill all of the gaps. Spread the remaining sugar syrup water on top of the arranged oranges.
- Make the cake
Combine the dry ingredients and set to the side. Then, cream the butter with the sugar until light and fluffy. Add in the eggs, orange juice, zest, and vanilla. Add in the dry ingredients, then the sour cream.
- Bake the cake
Pour the batter on top of the citrus, making sure the oranges are fully covered. Bake the cake in the oven for 55-65 minutes, or until puffy and golden brown.
- Cool and enjoy
Let the cake fully cool in the pan before turning it out. The bottom of the cake won't stick if the cake is fully cool.
Make Ahead and Storage
It is best to make this cake and serve it right away. When the cake is made ahead of time, the oranges will start to separate on the cake. The flavor will still be the same, but the presentation won't be as tasty.
The same goes for storing the cake. The cake will last for 3-5 days, but the presentation might be slightly off. The longer it sits, the more the oranges will slide around. Because of the citrus, the cake won't freeze well. It is best to eat this cake fresh.
Tips and Variations
- Squeeze the citrus in - Put a piece of citrus in every single space! If there is a gap when pouring in the batter, there will be an empty spot on the cake.
- Citrus variation - Want to play around with colors? Use all blood oranges, lemons, or just oranges to keep everything one color.
- Cool the cake - The trick to getting the cake out in one piece without the citrus sticking is to wait until the cake is fully cool before flipping it. Patience will be on your side if you wait!
FAQs
Yes! If you wait for the cake to cool, it won't crack, and the upside-down topping will be smooth and intact.
Yes! A round slice of parchment paper in the pan will keep the citrus slices from sticking.
Winter is the best season to indulge in citrus fruits. Blood oranges, Cara Cara oranges, key limes, and Meyer lemons are just some of the fruits that are at their peak in the winter.
Winter Citrus Upside-Down Cake
Ingredients
Upside Down Cake Topping
- 6-8 citrus fruits, sliced and pithed
- ¼ cup water
- ½ cup granulated sugar
Cake
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- zest of two oranges
- 5 tablespoon orange juice (use the zested oranges)
- 2 large eggs, plus 1 egg yolk
- 1 tbs vanilla extract
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅔ cup sour cream
Instructions
- Preheat the oven to 350 and prepare a 9-inch springform pan with a layer of parchment paper.
- Using a microwave-safe measuring cup, heat the sugar and the water for 1-2 minutes, until the sugar is dissolved. Using a pastry brush, brush a layer of the sugar syrup mixture on top of the parchment. Set to the side.
- Slice the oranges in rounds to fit in the bottom of the pan. It is easier to slice the citrus rounds and then cut off the peel and the pith using a pairing knife. When the citrus rounds are ready, arrange them in the bottom of the pan, leaving no gaps. Brush the remaining sugar syrup on top of the citrus. Set the pan to the side.
- Make the cake. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set to the side.
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter with the sugar, about 2-3 minutes or until light and fluffy. Add the eggs, zest, orange juice, and vanilla, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients to the butter mixture, scraping down the bowl as needed. Add in the sour cream, just mixing to combine.
- Pour the cake batter carefully over the citrus rounds and place the cake in the oven to bake for 55-65 minutes. The cake will be done when the edges start to pull away from the pan, and the cake is golden brown.
- Let the cake cool in the pan completely. When the cake is fully cool, turn the cake over on a plate or cake plate to see the finished product.
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