• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Desserts » Blood Orange Upside Down Cake

Blood Orange Upside Down Cake

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 13, 2018
4.92 from 12 votes


Last Updated February 18, 2022 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

308 shares
jump to recipe

Quite possibly the easiest cake you will ever make, this Blood Orange Upside Down Cake takes only 10 minutes to prepare, giving you the perfect excuse to make a cake (and eat it too!) whenever, whereever!

Blood Orange Upside Down Cake

Baking is not really my thing. I mean I love to eat all the baked things, but I don’t usually love to make them. I don’t know, maybe it has something to do with the fact that, when I make cupcakes or cake, I can see with my own two eyes all the butter and sugar that go into each of those beautiful baked goodies. In the case of baking, sometimes ignorance is bliss. But, really, if I’m being honest, I think it’s because-

  • Baking takes forever (or seems to take forever)
  • Demands too many measuring tools. I’m more of a fly by the seat of your pants type.
  • I’m usually pretty bad at it.

Blood Orange Upside Down Cake

That said, this isn’t always the case. Sometimes I find a totally amazing recipe that will be made on repeat forever and ever. So, when I was in the mood for cake the other day and stumbled upon this beauty from Bon Appetit, I knew it had to be made. Now, usually, I make up my own recipes, but when it comes to baking, not gonna happen. Baking is a science and I haven’t mastered that one yet. I may have my Bachelor’s in Science, but sadly, it’s not in baking.

Blood oranges are everywhere right now and I literally can’t get enough. They’re probably one of my favorite fruits to work with because they are just so dang beautiful. And this magical citrus fruit in this cake? Total perfection.

Blood Orange Upside Down Cake

If you love this Blood Orange Upside Down Cake, you may also enjoy-

Wild Rice Salad with Beets, Oranges and Whipped Lemon Ricotta

Sweet Chili Miso Salmon Salad with Freekeh, Beets, and Oranges

Blood Orange Upside Down Cake

Blood Orange Upside Down Cake

Blood Orange Upside Down Cake

4.92 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Quite possibly the easiest cake you will ever make, this Blood Orange Upside Down Cake takes only 10 minutes to prepare, giving you the perfect excuse to make a cake (and eat it too!) whenever, whereever!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 304 kcal

Ingredients
 
 

  • Nonstick Vegetable Oil Spray
  • ⅓ cup raw sugar
  • 2 blood oranges - sliced thin with seeds removed
  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ cups buttermilk
  • ¾ cup (1 1/2 sticks) unsalted butter - melted and cooled
  • 1 (heaping) tsp blood orange zest (approx. 1 blood orange)
  • 2 tablespoon fresh blood orange juice
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 350 degrees F and coat a 10” cake pan with nonstick cooking spray.
  • Evenly scatter the raw sugar over the bottom of the cake pan and place the orange slices on top.
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the eggs, buttermilk, melted butter, orange zest and orange juice.
  • Pour the wet ingredients in with the dry ingredients and mix with a rubber spatula until nearly combined. Some dry spots OK as you do not want to overmix the batter.
  • Pour the batter over the oranges and bake for approximately 35 minutes, or until the sides start pulling away from the pan and a toothpick inserted in the middle comes out clean.
  • Transfer make to a wire rack to cook for 5 minutes before inverting over a large plate and gently releasing from the pan.

Jessica's Notes

If you are not a fan of orange peels, feel free to peel the oranges prior to slicing.
Recipe inspired by Bon Appetit. 

Nutritional Information

Calories: 304kcal | Carbohydrates: 60g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 443mg | Potassium: 197mg | Fiber: 1g | Sugar: 30g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Blood Orange Upside Down Cake, Orange Upside Down Cake, Upside Down Cake, upsidedown cake
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

308 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure