Upside-Down Citrus Cake
A stunning upside-down citrus cake with a caramelized butter-sugar base topped with thinly sliced oranges, blood oranges, Cara Cara, or grapefruit, baked beneath a tender, vanilla-citrus buttermilk cake. Flip it, reveal the gorgeous jeweled top, and serve warm with whipped cream.
- Total Time1 hour 15 minutes
- Yield10 slices 1x
Ingredients
Citrus Layer
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 2-3 citrus fruits (oranges, blood oranges, Cara Cara, grapefruit, or a mix), thinly sliced
Cake
- 8 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons citrus zest
- 3 tablespoons citrus juice (from the sliced fruit)
- 2 large eggs
- 3/4 cup buttermilk or plain yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat and Prep Pan: Preheat the oven to 350°F. Line a round or square cake pan with parchment paper. For individual cakes, grease a muffin tin well.
- Prepare the Citrus: Slice the citrus fruits as thinly as possible. To reduce bitterness, either peel the fruit completely or briefly simmer the slices in water with a little sugar, then drain and cool before using.
- Build the Caramel Base: Stir together the melted butter and ½ cup sugar. Pour into the prepared pan and spread evenly. Arrange the citrus slices in a single layer over the butter-sugar mixture. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer with the paddle attachment or using a hand mixer, beat the room-temperature butter and ⅔ cup sugar until light and fluffy, about 3–4 minutes.
- Add Flavorings and Eggs: Add the vanilla extract, citrus zest, and citrus juice. Mix until combined. Add the eggs one at a time, mixing just until incorporated after each addition.
- Alternate Dry and Wet: With the mixer on low, alternate adding the flour mixture and buttermilk in three additions of dry and two of wet, starting and ending with dry ingredients. Mix just until combined after each addition. Do not overmix.
- Assemble and Bake: Spoon the batter gently over the citrus layer and smooth the top. Bake for 35–40 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
- Rest and Flip: Let the cake rest in the pan for 10–15 minutes. Place a serving plate face-down on the pan, flip confidently, and lift the pan straight up. Peel away the parchment paper.
- Serve: Serve warm or at room temperature with whipped cream or crème fraîche if desired.
Notes
Slice citrus as thinly as possible for even caramelization and a beautiful presentation. Blood oranges, Cara Cara oranges, and grapefruit can all be mixed for a stunning multicolored top. To reduce bitterness from the peel, either remove the peel entirely before slicing or simmer the slices briefly in sugared water. Butter must be at room temperature for the cake batter — cold butter will not cream properly and results in a dense crumb. Let the cake rest 10–15 minutes before flipping; too soon and the caramel slides, too long and it sticks. Parchment paper ensures a clean release.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 75
