STOP Making Dry Cakes! How to make Moist and Delicious Orange Upside-Down Cake Recipe

Orange Upside-Down Cake is a delightful dessert that combines zesty citrus flavors with a buttery, tender cake. Vibrant slices of caramelized oranges beautifully decorate the top, offering a glossy and slightly sweet finish. The cake itself is infused with fresh orange zest and juice, creating a moist and fragrant base that pairs perfectly with the sticky citrus topping. Perfect for any occasion, this cake is as stunning to look at as it is delicious to eat. ------------------------------------------------------ Subscribe for detailed recipes with clear instructions and accessible ingredients to create artistic, elegant designs that showcase your talent!❤️❤️ ------------------------------------------------------ 💡Ingredients and Instructions 🍊 Prepare the Oranges Zest one orange and set aside for the cake batter. Squeeze the juice from the same orange for later use. Slice another orange into 2–3 mm thick rounds. 🍊 Caramelized Orange 2 orange 50g (3½ tbsp) sugar 50g (3½ tbsp) water ➡️ Add sugar and water in a 1:1 ratio Place the orange slices in a pan Simmer over medium-low heat, flipping the slices occasionally for even cooking. Cook until the white parts of the peel turn translucent, and the slices become shiny. Cool the caramelized oranges on a tray, ensuring they don’t overlap. 🍊 Orange Syrup 50g (3½ tbsp) orange juice 50g (3½ tbsp) sugar ➡️ Combine the reserved orange juice and sugar in a 1:1 ratio. Boil until slightly thickened, swirling the pan occasionally instead of stirring. Transfer to a bowl and let it cool. 🍊Orange Cake Batter 90g (6 tbsp) butter 100g (½ cup) sugar A pinch of salt 70g (1⅓ large eggs) eggs A little vanilla essence (~¼ tsp) Zest of 2 orange 130g (1 cup) cake flour 4g (1 tsp) baking powder 35g (2½ tbsp) milk 15g (1 tbsp) orange juice ➡️ Grease the inside of a 6x6’’(15 x 15 cm) square mousse ring with butter. Line it with parchment paper, placing the sheets in an intersecting direction Arrange the caramelized orange slices at the bottom of the mold, ensuring no gaps to prevent batter leakage. Place the mold on the double baking tray to prevent too hot in the bottom Preheat oven at 340F(171C). Cream softened butter with half the sugar until pale and fluffy. Scrape down the bowl and whip again. Add the remaining sugar and a pinch of salt, then whip until fully combined. Gradually add room-temperature eggs in four portions, whipping after each addition until creamy. Add vanilla essence with the final portion. Alternate adding flour, milk, orange juice, and orange zest, mixing well after each addition. Finish with the remaining flour and zest. Pour the batter into the prepared mold, filling it evenly. Tap the mold lightly to release air bubbles. Bake at 340F(171C) for 35-40 minutes until a skewer inserted in the center comes out clean Remove the mold and allow the cake to cool. Trim the top to flatten if needed before flipping. Brush the top of the cake with orange syrup for a glossy finish. Enjoy the moist orange cake topped with sweet caramelized oranges and a fresh citrus aroma! Perfect for a sweet and refreshing treat.