Ladies, today I’m bringing you one of those recipes that smell like home, winter, and slow breakfasts: the orange upside-down cake, soft, bright, and with that slightly caramelized touch that captivates with the first bite. It’s a simple, wholesome cake, perfect when you have a juicy orange to use and want to make a dessert that stands out without complicating your life. And I assure you, once baked, it becomes impossible to resist.
The base is a soft and light batter, flavored with orange zest and juice, which pairs wonderfully with chocolate chips: a combination that never disappoints.
On the bottom of the cake pan, orange slices are arranged, which become soft and lightly caramelized during baking, creating that “upside-down” effect that is truly spectacular when you flip the cake over.
It’s a clever recipe, ideal even for those who want a lighter dessert, as you can use erythritol instead of sugar without losing softness.
The thing I love most about this cake is that it is quick, fragrant, and impressive, perfect for breakfast, a snack, or tea with friends. And then, let’s be honest, orange cakes always have that slightly retro charm that immediately puts you in a good mood.
If you’re looking for a soft orange cake, easy and irresistible, this is the right recipe for you.😀
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn, All seasons
Ingredients
ORANGE UPSIDE-DOWN CAKE
- 3 eggs
- 4.6 oz erythritol or sugar
- 1.75 cups all-purpose flour
- 6 tbsps vegetable oil
- 0.5 cup orange juice
- zest and slices of one orange
- 1 oz chocolate chips
- 1 packet of baking powder
Tools
ORANGE UPSIDE-DOWN CAKE
- 1 Oven oven electrolux
- 1 Mixer mixer
- 1 Cake Pan cake pans
Steps
Line a cake pan with parchment paper and arrange the orange slices on the bottom.
Grate the orange zest and squeeze the juice.
Beat the eggs with erythritol (or sugar) until you get a light and fluffy mixture.
Add the sifted flour and baking powder, stirring gently.
Add the oil, orange zest, and juice.
Add the chocolate chips and mix.
Pour the batter into the cake pan over the orange slices.
Bake at 356°F (180°C) for about 45 minutes.
Let it cool slightly and flip the cake to achieve the “upside-down” effect.
✨Variations
✨Variations
Orange and Almond Upside-Down Cake
If you love slightly more rustic desserts, try replacing 50 g of flour with almond flour. The batter becomes even softer and more fragrant and pairs beautifully with the citrusy taste of the orange. A perfect variation for those looking for an orange cake without butter but rich in flavor.
With Yogurt for Extra Softness
Add 2 tablespoons of plain yogurt to the batter and slightly reduce the oil. You’ll get an even softer cake, perfect for breakfast. This version is great if you want a moist and tall orange cake.
Orange and Dark Chocolate Upside-Down Cake
If you want a more pronounced contrast, replace the chocolate chips with pieces of 70% dark chocolate. The flavor becomes more intense, and the cake takes on a more “adult” character, ideal for a special snack.
Gluten-Free Version
You can use a gluten-free cake flour mix, keeping the same quantity. The batter remains soft, and the cake turns out perfectly. A useful variation for those looking for a gluten-free orange upside-down cake that’s simple and reliable.
With Blood Oranges
When in season, try using blood oranges: the color becomes spectacular, and the taste more aromatic. Perfect for super appealing photos and for a scenic upside-down cake.
❓FAQ (Questions and Answers)
Can I replace erythritol with sugar?
Absolutely yes. The recipe works perfectly with both. If you use sugar, keep the same quantity indicated.
Are chocolate chips necessary?
No, but they add a delicious contrast with the orange. If you prefer a simpler, more citrusy cake, you can certainly omit them.
Does the orange upside-down cake keep well?
Yes, it stays soft for 2–3 days. Store it under a cake cover or in an airtight container. The day after it tastes even better because the flavors blend.
Can I use a different flour?
You can replace all-purpose flour with type 1 or 2 flour for a more rustic result. I would avoid flours that are too whole grain as they might weigh down the batter.
Can it be made ahead of time?
Sure. In fact, making it the night before is a great idea: the orange aroma intensifies, and the cake becomes even more moist and delicious.
