How to make
Begin by preparing the oranges. Wash them thoroughly under running water and slice them into thin round pieces. The slices should be even so they caramelize uniformly during cooking.
In a frying pan melt the butter over medium heat. Add the sugar and allow the mixture to heat gently until it begins to caramelize and turn lightly golden.
Arrange the orange slices directly into the caramel. Let them cook for several minutes until they soften slightly and absorb some of the sweet syrup.
Grease a round baking pan about 24 cm (9.5 inches) in diameter with a little butter. Arrange the caramelized orange slices neatly across the bottom of the pan and pour some of the caramel syrup over them.
In a mixing bowl beat the eggs together with the sugar until the mixture becomes light, fluffy, and pale in color.
Add the melted and slightly cooled butter along with the vanilla extract. Mix until well combined.
In a separate bowl sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture while alternating with the milk. Stir gently until a smooth and lump-free batter forms.
Carefully pour the batter over the arranged orange slices in the pan.
Bake the orange upside-down cake in a preheated oven at 180°C (356°F) for about 40-45 minutes until the cake becomes golden and fully baked.
After baking, allow the cake to cool for about 10 minutes. Carefully invert it onto a serving plate so the caramelized oranges remain on top.
Lightly dust the cake with powdered sugar before serving.
The orange upside-down cake can be served slightly warm or completely cooled. It pairs wonderfully with tea, coffee, or a scoop of vanilla ice cream.
Store the cake in a sealed container in the refrigerator for up to 3 days.
Be sure to try our orange Charlotte dessert, the juicy Greek orange cake, or the delicious orange strudel.
