Blood Orange Upside-Down Cake is a stunning dessert that turns simple ingredients into a showstopper. Caramelized slices of ruby-red blood oranges sit beautifully atop a moist, buttery cake, creating a citrusy treat that’s both sweet and tangy with an eye-catching presentation.
This Blood Orange Upside-Down Cake is a stunning showstopper! Juicy citrus, almond, and olive oil come together in every vibrant, buttery slice
Why This Blood Orange Upside-Down Cake Is the Best
- Gorgeous Presentation: The vibrant blood orange slices make a bold, elegant statement.
- Sweet & Tangy Flavor: The caramelized citrus pairs perfectly with the soft vanilla cake.
- Perfectly Moist Texture: The cake is buttery, tender, and infused with fresh juice.
- No Frosting Needed: The fruit topping naturally decorates the cake—easy and beautiful.
- Ideal for Winter Citrus Season: A great way to highlight blood oranges when they’re in peak season.
It’s wholesome, satisfying, and makes the perfect cozy dessert or brunch centerpiece—perfect for winter gatherings, afternoon tea, or impressing guests with something unique and seasonal.
Ingredient Notes
- Unsalted Butter: Melts into a rich, golden base for the caramelized blood orange topping, giving the cake a glossy finish and buttery depth.
- Brown Sugar: Caramelizes beautifully with the butter to create a sweet, slightly molasses-toned syrup that enhances the citrus slices.
- Blood Oranges: Offer a bold citrus flavor and striking pink-red color, adding both a visual wow-factor and a tangy-sweet contrast.
- All-Purpose Flour: Provides the structure needed to hold the moist cake together.
- Almond Flour: Adds a nutty richness and tenderness that complements the citrus and gives a delicate crumb.
- Baking Powder: Helps the cake rise, creating a light and fluffy texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Granulated Sugar: Sweetens the batter while keeping it soft and moist.
- Blood Orange Zest: Infuses the cake with vibrant citrus oils for an aromatic boost.
- Extra Virgin Olive Oil: Creates a uniquely fruity, moist texture and adds depth to the cake’s flavor profile.
- Plain Greek Yogurt: Adds tang and creaminess, making the cake soft and tender.
- Eggs: Bind the ingredients and contribute to the cake’s rise and rich texture.
- Almond Extract: Lends a sweet, nutty flavor that pairs beautifully with citrus and almonds.
This Blood Orange Upside-Down Cake is a stunning showstopper! Juicy citrus, almond, and olive oil come together in every vibrant, buttery slice
Tips for Making the Best Blood Orange Upside-Down Cake
- Slice Oranges Thinly: Thin slices allow the citrus to soften and caramelize beautifully.
- Use Parchment Paper: Line the bottom of your pan to prevent sticking.
- Don’t Overmix the Batter: Mix just until combined for a tender crumb.
- Let It Cool Before Flipping: Cooling for 10 minutes helps the topping set and release cleanly.
- Drizzle with Syrup: Add a spoonful of blood orange syrup for extra moisture and flavor.
Serving Suggestions
- With Whipped Cream: Lightly sweetened cream complements the citrus tang.
- With Greek Yogurt: Adds creaminess and a slight tang for brunch servings.
- With Powdered Sugar Dusting: A light dusting adds an elegant finish.
- Warm or Room Temperature: Delicious both ways—try it slightly warmed for extra indulgence.
- With Coffee or Tea: The bright citrus balances beautifully with a hot drink.
A Must Try
This Blood Orange Upside-Down Cake is an absolute gem—bursting with citrus flavor, glowing with natural color, and buttery soft in every slice. Whether you’re baking it for a weekend treat or showing off your winter baking skills, this cake is sure to impress and delight. Slice in and let the vibrant flavors shine!
This Blood Orange Upside-Down Cake is a stunning showstopper! Juicy citrus, almond, and olive oil come together in every vibrant, buttery slice
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Blood Orange Upside-Down Cake
This Blood Orange Upside-Down Cake is a stunning showstopper! Juicy citrus, almond, and olive oil come together in every vibrant, buttery slice
Ingredients
Blood Orange Topping:
- 1/4 cup 55g unsalted butter
- 1/3 cup 65g brown sugar
- 2 blood oranges
Cake:
- 1 cup 125g all-purpose flour
- 1/2 cup 48g almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup 150g granulated sugar
- Zest of the 2 blood oranges 2 tbsp
- 1/2 cup 120 ml extra virgin olive oil
- 1/2 cup 115g plain Greek yogurt
- 3 large eggs
- 1/2 tsp almond extract
Instructions
Start with the Blood Orange Topping (do this part first!):
- First, zest your blood oranges and set that aside. Now let’s "supreme" them: slice off both ends of each orange, then carefully cut away the peel from top to bottom to reveal the segments. Once peeled, slice them into thin rounds, about 1/4 inch thick, and set them aside.
- In a medium bowl (microwave-safe) or a small saucepan on the stove, melt the butter. Once it’s melted, whisk in the brown sugar until it’s smooth and melty.
- Grease an 8-inch or 9-inch round cake pan, and if you want to be extra safe, line the bottom with parchment paper. Pour your buttery brown sugar mixture into the pan and spread it out.
- Now for the fun part—arrange your orange slices on top of the sugar mixture in a spiral pattern. Let them overlap slightly for that wow factor. You might not need every slice, depending on how big your oranges are… so go ahead, eat the extras—you’ve earned it! 🍊
Now let’s make the Cake:
- Preheat your oven to 350°F and get your ingredients ready to go! In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set that aside for now.
- In a large bowl, add the sugar and blood orange zest. Rub them together with your fingers until it smells amazing—like sunshine in a bowl! This helps release all that lovely citrus oil into the sugar and gives the cake its bright flavor.
- Next, add the olive oil, yogurt, eggs, and almond extract to the orange-scented sugar. Whisk everything together really well until the mixture is smooth and fully combined.
- Pour in your dry ingredients and gently fold them in using a rubber spatula. Keep going until the batter is nice and smooth—it should be thick and luscious!
- Carefully pour the batter over the orange slices you already arranged in the pan. Smooth the top, then bake for 35–40 minutes if you're using a 9-inch pan, or 40–45 minutes for an 8-inch one. The cake is done when it’s golden brown, pulling slightly from the sides, and a toothpick or knife poked in the center comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes. Then run a knife or thin spatula around the edges to loosen it up. Grab a large plate, place it over the pan, and flip everything over so the cake lands upside-down on the plate. Carefully peel off the parchment if you used one.
- Let it cool completely to room temperature… then slice and enjoy! It’s perfect on its own, but extra dreamy with a dollop of whipped cream. 🍰🍊
Notes
Storage:
Keeps 1–2 days at room temp in a tall airtight container (don’t press on the topping). Lasts up to a week in the fridge—microwave slices for 15–20 seconds to reheat. Freezing:
Wrap well and freeze for up to 3 months. Let it sit at room temp for 2 hours before serving. Swaps:
Keeps 1–2 days at room temp in a tall airtight container (don’t press on the topping). Lasts up to a week in the fridge—microwave slices for 15–20 seconds to reheat. Freezing:
Wrap well and freeze for up to 3 months. Let it sit at room temp for 2 hours before serving. Swaps:
- Blood oranges: Any orange or even grapefruit
- Greek yogurt: Use sour cream or plant-based Greek-style yogurt
- Almond flour: Sub with almond meal or 31g all-purpose or oat flour
- Almond extract: Vanilla works too
- Gluten-free: Use 125g gluten-free oat flour or 1:1 GF flour
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This Blood Orange Upside-Down Cake is a stunning showstopper! Juicy citrus, almond, and olive oil come together in every vibrant, buttery slice