Blood Orange Upside Down Cake-The Little Shop of Olive Oils

Blood Orange Upside Down Cake


For the Caramelized Blood Oranges:

  • 3-4 blood oranges, peeled and sliced into thin rounds, seeds removed
  • 1/2 cup granulated sugar
  • 1/4 cup water

For the Cake Batter:


  • In a skillet, combine the granulated sugar and water over medium-high heat. Stir until the sugar dissolves.
  • Add the blood orange slices to the skillet and simmer for about 10-15 minutes, or until the slices are caramelized and the syrup has thickened.
  • Remove the caramelized blood orange slices from the skillet and set them aside.
  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • Arrange the caramelized blood orange slices in a single layer on the bottom of the greased cake pan. Overlapping them slightly is fine; they'll look beautiful when you flip the cake.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a separate large mixing bowl, beat together the extra virgin olive oil (EVOO) and granulated sugar until well combined.
  • Add the eggs, vanilla extract, blood orange zest, and blood orange juice, and continue to beat until the mixture is smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Carefully pour the cake batter over the caramelized blood orange slices in the cake pan.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes. Then, invert it onto a serving plate while it's still warm. Be cautious when flipping to avoid any hot caramel.
  • Slice and serve your Blood Orange Upside-Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
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