Best 3 Sticky Orange Upside Down Cake Recipes

Indulge in the tantalizing Sticky Orange Upside-Down Cake, a culinary masterpiece that combines the vibrant flavors of citrus and the alluring gooeyness of caramel. This delectable cake is characterized by its moist and fluffy texture, topped with a layer of caramelized oranges that create a burst of tangy sweetness with each bite. As you delve into this recipe, you'll discover the perfect balance of flavors and textures, making it an ideal dessert for any occasion.

This article presents a collection of three Sticky Orange Upside-Down Cake recipes, each offering unique variations to cater to different preferences and dietary needs. The classic recipe serves as the foundation, featuring a blend of all-purpose flour, sugar, baking powder, baking soda, salt, eggs, butter, and milk. The orange-infused caramel sauce, made with fresh orange juice, sugar, and butter, adds a vibrant citrus flavor to the cake.

For those seeking a gluten-free alternative, the gluten-free Sticky Orange Upside-Down Cake recipe provides a delightful option. This variation utilizes a combination of gluten-free flour, baking powder, baking soda, salt, eggs, butter, and milk, ensuring a tender and flavorful cake. The caramel sauce remains the same as in the classic recipe, offering that irresistible sticky and sweet topping.

Lastly, the vegan Sticky Orange Upside-Down Cake recipe caters to those with vegan dietary preferences. This version replaces butter and eggs with plant-based alternatives such as vegan butter and flax eggs, creating a moist and flavorful cake that is equally satisfying. The caramel sauce is also made vegan, using coconut milk and maple syrup instead of butter and sugar.

With these three recipes, you'll have a variety of options to choose from, whether you're seeking a classic indulgence, a gluten-free alternative, or a vegan delight. Each recipe is accompanied by step-by-step instructions, ensuring a hassle-free baking experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds tantalized and your loved ones craving more.

Let's cook with our recipes!

STICKY ORANGE AND VANILLA UPSIDE DOWN CAKE

Sticky Orange and Vanilla Upside Down Cake image

Donna Hay, The Times 19 February 2012

Provided by Alranson

Categories Desserts

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

4 Eggs
220 g caster sugar
1 tsp Vanilla extract
150 g Self raising flour
150 g butter melted
120 g ground almonds
220 g caster sugar
125 ml Water
1 vanilla bean split and seeds scraped
2 oranges very thinly sliced

Steps:

1. Preheat the oven to 160C/Gas 3 (320 F). To make the topping, place the sugar, water and vanilla in a 2.5 litre-capacity 20cm nonstick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange and simmer for 10-15 minutes or until the orange is soft. Remove from the heat and set aside. 2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and ground almonds. Pour the mixture over the orange and bake for 40-45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.

Nutrition Facts : Calories 541 calories, Fat 23.381615 g, Carbohydrate 79.0154125 g, Cholesterol 42.7625 mg, Fiber 3.1222500115633 g, Protein 7.53229 g, SaturatedFat 10.56064 g, ServingSize 1 1 Serving (210g), Sodium 410.869532911659 mg, Sugar 75.8931624884367 g, TransFat 1.580544 g

STICKY ORANGE UPSIDE-DOWN CAKE

Sticky Orange Upside-down Cake image

Wonderful, wonderful, wonderful.

Provided by jordangenevieve

Time 1h20m

Yield Serves 8

Number Of Ingredients 10

Ingredients

220g castor sugar
125ml water
1 vanilla pod, split
2 oranges, very thinly sliced
4 large eggs
220g castor sugar
5ml vanilla extract
150g self-raising flour
150g butter, melted
110f ground almonds

Steps:

Preheat the oven to 160C.
For the sticky orange topping:
Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
For the cake:
Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
Turn out on a platter to serve.

ORANGE UPSIDE-DOWN CAKE

Orange Upside-Down Cake image

Provided by Sam Worley

Yield Makes 1 cake

Number Of Ingredients 18

Ingredients

For the caramel topping:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
Special equipment:
10-inch round cake pan

Steps:

Make the caramel:
Preheat the oven to 350°F.
Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
Make the cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

Tips:

For a more intense orange flavor, use freshly squeezed orange juice and zest.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool for at least 15 minutes before inverting it onto a serving plate. This will help to prevent the cake from breaking.
Serve the cake warm or at room temperature with a dollop of whipped cream or ice cream.

Conclusion:

This sticky orange upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet oranges, moist cake, and sticky glaze is sure to please everyone. So next time you're looking for a special treat, give this recipe a try.