Orange Upside Down Cake

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Orange, yellow, brown leaves crunching under foot, mist in the air, the smell of bonfire smoke and the fizz bang of fireworks.

There’s no mistaking autumn has arrived, even if we’ve just had the mildest October in memory.

I’m gearing up for comfort baking, spiced flavours with a mug of hot chocolate under a blanket…. a furry cat on my feet would be nice but I’ll have to make do with my husband and a jumpy four year old.

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Orange spice upside down cake

Today’s cake is the first of two pieces I’ve written for I Feel Orange, you can pop over to the I Feel Orange blog to see my orange spice upside down cake.

…this is a swift, uncomplicated bake that looks more sophisticated than it’s pineapple predecessor; it would be equally at home served by the slice for afternoon tea or with whipped cream and orange liqueur for pudding after a casual dinner party. Sneak a glace cherry in for that retro effect…

Print Recipe

Orange Spice Upside Down Cake

Servings: 6

Equipment

• 6" round baking tin greased and lined with baking parchment paper

Ingredients

• 2 oranges large
• 125 g butter softened
• 125 g soft light brown sugar
• 2 large eggs
• 125 g self raising flour
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp Demerara sugar or more soft light brown sugar
• 2 tbsp orange juice from one of the oranges above
• 1 glacé cherry optional

Instructions

• Preheat the oven to 180c (Gas 4).
• Zest one of the oranges and set the zest aside in a small dish. Squeeze 2 tablespoons worth of juice from the zested orange (any more you can drink!). Slice the other orange, with zest still intact, into 4mm slices and cut these into half moon pieces.

For The Sponge Cake

• Beat the softened butter into the sugar then gradually beat in the eggs and orange zest. Stir the spices into the flour and beat into the batter one third at a time. Finally add the vanilla extract and orange juice and beat until just smooth.
• With the cake tin lined with paper, scatter over a tablespoon of demerara sugar. Next place the orange slices on the sugary paper adding the glacé cherry in the centre (if using) then spoon the batter evenly over the top.
• Bake for around 25 minutes. Cool in the tin slightly before turning out onto a wire rack. Peel off the paper whilst still warm.

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Post sponsored by I Feel Orange