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A close-up image of a delicious slice of upside-down orange cake.
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5 from 2 votes

Orange Upside Down Cake with Rosemary

This unusual upside-down cake recipe is surprisingly delicate and delicious. It isn't too sweet and allows the fresh flavors of the orange and the rosemary to come through. Rosemary and citrus are a match made in heaven, and they are the perfect pairing for this orange upside-down cake.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Baking, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 slices
Calories: 483kcal

Equipment

  • 1 round cake pan 9-inch
  • 1 saucepan
  • 1 stand mixer

Ingredients

For the Orange Sugar Syrup

  • 1 cup granulated sugar
  • 125 ml water
  • 2 oranges

For the Cake

  • 3/4 cup butter softened
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 4 eggs
  • 1 2/3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. rosemary dried
  • 1 tsp. orange zest
US Customary - Metric

Instructions

  • Preheat the oven to 356⁰F (180⁰C). Line a 9-inch (23cm) round cake pan with parchment paper.
  • Slice 2 oranges into thin slices around 1/2 cm each. In a saucepan, add the granulated sugar and water for the syrup and cook on low heat. Stir constantly until the sugar has dissolved, then add the orange slices and ensure they are evenly submerged. Bring to a gentle simmer and allow to cook for 15 minutes. Once the orange slices are softened, use tongs to transfer them to the cake pan and arrange them in a circle. Caution – they will be very hot so please take care.
  • In a stand mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs one at a time and mix thoroughly between each addition.
  • In a small bowl, combine the flour, baking powder, and dried rosemary.
  • With the mixer on a slow speed, add the flour in two additions to the wet ingredients, mixing only until the flour is combined and the mixture is smooth. Take care not to overmix. Add the orange zest and give it one last mix to distribute it evenly.
  • Spoon the mixture over the top of the orange slices and gently spread it out so it is flat on top. Bake for 35-45 minutes or until a cake tester inserted into the middle of the cake comes out clean.
  • Allow to cool in the cake pan on a cooling rack for 10 minutes, then turn the cake upside down and remove the parchment paper.

Notes

The cake is best served on the day it is made, but can be stored in an airtight container for up to 3-4 days.

Nutrition

Calories: 483kcal | Carbohydrates: 72g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 370mg | Potassium: 161mg | Fiber: 2g | Sugar: 50g | Vitamin A: 785IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 2mg