Honey Orange Upside Down Cake Recipes

UPSIDE-DOWN ORANGE-ALMOND CAKE (GLUTEN-FREE)

Steps:

• For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
• In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
• Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
• For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
• In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature.

HONEY ORANGE UPSIDE-DOWN CAKE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
• For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time. Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.
• In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.
• Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.
• Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.
• For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.
• Keep cake well-covered and refrigerated if not serving the same day.

ORANGE AND PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Place butter in a 10-in. cast-iron or other ovenproof skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter. Sprinkle with brown sugar and 1 tablespoon orange zest. Arrange pears in a single layer over sugar., In a large bowl, beat sugar, coconut oil, egg and remaining 1 tablespoon orange zest until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture alternately with cream., Spoon over pears. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

HONEY CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
• Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
• In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

HONEY-ORANGE UPSIDE-DOWN CAKE

Steps:

• In a 9- to 10-inch nonstick, ovenproof frying pan (with sloping sides) over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230° (carefully tilt pan so mixture is deep enough to register on thermometer), 2 to 4 minutes. Chill until thickened, about 15 minutes. Slightly overlap orange slices in concentric circles over syrup.
• In a large bowl, with a mixer on high speed, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
• In another bowl, mix flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture, just until incorporated. Carefully scrape batter over orange slices in pan and spread level.
• Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes for regular, 25 to 30 minutes for convection. Let cool for 5 minutes.
• Invert a flat plate over pan. Invert cake onto plate and lift pan off, being careful with hot syrup. Let cool completely, then cut into wedges.

HONEY-ORANGE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• In a nonstick- oven proof frying pan (9 or 10 inch) heat honey and juice over med heat until boiling. (this is the pan you will bake in so it must not have a plastic handle!).
• Cook without stiring until mixture is foamy, slightly thickened and reaches 230 degrees- about 2-4 minutes.
• Chill until thickened (in pan), about 15 minutes. Arrange orange slices in pan on top.
• In a large bowl, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
• In another bowl, mix flour, baking powder and salt. Stir half the flour mixture into the batter. Stir in milk, then remaining flour mixture. Stir just until mixed. Carefully pour the batter over the orange slices in the frying pan and level.
• Bake at 350 until toothpick comes out clean- 35 to 40 minutes. Let cool 5 minutes.
• Place a flat plate, good side towards cake, over the frying pan. Flip frying pan to release the cake being careful of any hot syrup. Let cool then slice.