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

Course Dessert

Cuisine American

Keyword Blood Orange Cake, Blood Orange Upside-Down Cake

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 8 slices

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:

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