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+ servings
Blood Orange Upside Down Cake on a White Cake Plate with Blood Orange Slices for Garnish

Blood Orange Upside Down Cake

Course Cakes, Cupcakes & Cheesecake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 - 10 Servings
Author Creative Culinary


For the Topping:

  • ½ cup unsalted butter melted
  • ¾ cup light brown sugar packed
  • 2-3 medium size blood oranges sliced thin

For the Cake:

  • cups all-purpose flour
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • cups buttermilk
  • ¾ cup 1½ sticks unsalted butter melted, slightly cooled
  • 1 teaspoon finely grated blood orange zest
  • 2 tablespoons fresh blood orange juice

Candied Blood Orange Slices For Garnish: (optional)

  • 1 ½ cups water
  • ½ cup granulated sugar
  • 1 blood orange sliced crosswise 1/4 inch thick

To Finish:

  • Whipped cream add 1/2 tsp orange zest


  • Preheat oven to 350F.
  • Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it's well-greased.
  • Evenly sprinkle the brown sugar over the butter.
  • Arrange the orange slices in the pan to cover the bottom.
  • To Make the Cake
  • Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, egg yolk, buttermilk, butter, and blood orange zest and juice; mix until no dry spots remain (a few lumps are okay; do not overmix). Pour batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of pan, 35–40 minutes.
  • Place pan on a wire rack and allow cake to cool for at least 10 minutes before inverting, slicing, and serving.
  • To Make the Blood Orange Slices for Garnish
  • In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
  • Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
  • Once cooled; top the cake with the additional orange slices.
  • Serve with a dollop of orange zest whipped cream if desired.
  • Make Ahead - The candied orange slices can be refrigerated for up to 2 weeks.


Serving: 1grams