Triple Orange Upside-Down Cake

Finish your meal on a colorful note with this beautiful Triple Orange Upside-Down Cake. Made using three varieties of oranges, this citrus-packed cake is a bright and bold way to highlight the flavors of the season. While we used cara cara, navel and blood oranges, you can certainly use whatever variety is available to you. Serve this cake with a large dollop of whipped cream for a lovely treat your guests will love.

Skill LevelIntermediate

AmountAbout 8-10 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350°F. Prepare 9 in. round cake pan with vegetable pan spray.
Prepare topping: in small bowl, combine sugars, melted butter and water and mix until well-combined. Spread into an even layer in bottom of prepared pan.
Zest blood orange, cara cara orange, and navel orange into small bowl. Measure 2 tablespoons zest; set aside. Peel oranges and slice into 1/2 in. slices. Begin arranging oranges in a single layer on top of sugar mixture, leaving as little space as possible between them. Slices may be cut into half moons or triangles to fill any spaces between the circles. When finished, pat oranges dry with paper towel to absorb any excess liquid.
Place any leftover orange slices in small bowl and press to release juices. Strain to get 1/4 cup juice and set aside.
Prepare cake batter: in small bowl, whisk together flour, baking powder, ground cardamom, salt, baking soda and cinnamon.
In medium bowl, combine sugar and zest. Rub reserved 2 tablespoons zest into sugar until sugar is orange. Add egg, sour cream, olive oil and reserved 1/4 cup juice to orange sugar and whisk until smooth. Add flour mixture to sugar mixture and stir until just combined.
Pour batter into prepared pan and gently spread batter over orange slices into an even layer. Bake 25-27 minutes or until a toothpick inserted in middle comes out clean. Cool 10 minutes in pan, then turn cake out onto serving plate. Serve warm.