Drizzle with chocolate for the final touch!
Upside Down Caramelized Orange Cake
Rated 5.0 stars by 1 users
With a stunning layer of citrus slices and rich caramel glaze, this cake is perfect for a Sunday brunch centerpiece or a cozy afternoon tea.
Ingredients
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2 oranges, sliced and cut away the rind and white pith. Set aside.
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1/2 c sugar
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2 tbsp water
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2 tbsp butter, room temperature
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pinch of salt
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3/4 c butter, room temperature
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1 1/4 c sugar
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3 eggs
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2 c flour
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1/2 c almond meal (ground almonds)
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1 1/2 tbsp ground cardamom
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1 c buttermilk or plain yogurt
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zest from 2 oranges
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1/2 c chocolate chips
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1/2- 1 tsp coconut oil or a neutral oil (this will thin the chocolate)
Topping
Cake Batter
Drizzle
Directions
Topping
Combine in a small saucepan and stir well. Bring to a boil over medium heat and let it bubble gently until it is a light golden colour. Remove from the heat.
Add the butter and salt to the sugar mixture,
stir and pour into your cake pan. It may harden but that is okay. Arrange the orange slices over the topping.
Cake
Line a 9" cake pan with parchment paper. Preheat your oven to 350°.
Cream the butter and sugar for around 8 minutes.
Add the eggs, one at a time, mixing after each addition.
Add zest from 2 oranges. Stir.
Combine the dry ingredients. Add half of the dry ingredients and half of the buttermilk, mix until combined. Repeat with the remaining flour and buttermilk and mix until combined.
Spoon over top of the oranges and gently spread to cover.
Bake for around 1 hour. Cover with parchment paper and bake for another 10-15 minutes or until cooked through. Remove and let it cool for 15 minutes in the pan. Carefully turn onto a serving plate.
Drizzle
Melt in the microwave until melted. Drizzle over the cake.