Can I make this cake ahead of time?

Yes. Bake completely, cool in the pan for 10 minutes, then invert onto a serving plate. Cover loosely at room temperature for up to 2 days. Do not refrigerate, as this can soften the caramelized topping.

What if I can't find blood oranges?

Substitute regular oranges or cara cara oranges. Use the same volume of slices and juice. The cake will be less visually striking but the flavor and technique remain identical.

How do I know when the cake is done?

A toothpick inserted into the center should come out with a few moist crumbs. The cake should spring back lightly when pressed. Typical baking time is 30–35 minutes at 350°F.

Why is my upside-down topping sliding off when I invert?

The caramel layer may be too hot or not set enough. Let the cake cool in the pan for 10 minutes—no longer—so the caramel is tacky but still warm enough to adhere. Invert onto a plate with a slight lip or rim.

Can I use sour cream substitutes?

Yes. Greek yogurt (same amount) or full-fat buttermilk (use ¼ cup, then reduce sour cream by half) will work. Avoid non-fat versions, as they lack richness needed for crumb texture.

Blood Orange Upside-Down Cake

Name: Blood Orange Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp unsalted butter, melted; ⅓ cup light brown sugar, packed; 2 blood oranges, zested and sliced into 1/4″ rounds; 4 tbsp unsalted butter, room temperature; ⅔ cup light brown sugar, packed; 1 tbsp blood orange zest; 1 large egg; 1 tsp vanilla extract; ¼ cup sour cream; ¼ cup fresh blood orange juice, from about 1 orange; 1 ¼ cup all-purpose flour; 1 tsp baking powder; ½ tsp kosher salt; ½ tbsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground clove; 2 cups whipped cream; ¼ cup mint leaves, roughly chopped

CookOSBeta

Blood Orange Upside-Down Cake | CookOS

Ingredients

3 tbsp unsalted butter, melted
⅓ cup light brown sugar, packed
2 blood oranges, zested and sliced into 1/4″ rounds
4 tbsp unsalted butter, room temperature
⅔ cup light brown sugar, packed
1 tbsp blood orange zest
1 large egg
1 tsp vanilla extract
¼ cup sour cream
¼ cup fresh blood orange juice, from about 1 orange
1 ¼ cup all-purpose flour
1 tsp baking powder
½ tsp kosher salt
½ tbsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground clove
2 cups whipped cream
¼ cup mint leaves, roughly chopped

18 Ingredients

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Instructions

1
Pour 3 tbsp melted butter over the bottom of a Suvie pan, sprinkle with ⅓ cup brown sugar, and lay slices from 2 blood oranges over the bottom of the pan.
2
In the bowl of a stand mixer fitted with a paddle attachment, beat together 4 tbsp butter, ⅔ cup brown sugar, and 1 tbsp blood orange zest on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl, add 1 egg and 1 tsp vanilla extract, and beat on medium speed until incorporated, about 30 seconds. Add ¼ cup sour cream and ¼ cup blood orange juice, and mix on slow speed until combined, about 30 seconds, scraping down the sides of the bowl as needed.
3
In a medium bowl, whisk together 1 ¼ cup flour, 1 tsp baking powder, ½ tsp salt, ½ tbsp cinnamon, ¼ tsp nutmeg, and ¼ tsp clove. Add dry ingredients to the wet and mix on low speed until combined, about 1 minute.
4
Dot batter on top of blood orange slices in the Suvie pan and spread into the corners and edges with a spatula. Insert the pan into the top zone of your Suvie, input settings, and cook now. Bake at 350°F for 45 minutes.
5
After cooking, let the cake sit 5 minutes in the pan before inverting onto a serving dish or cutting board. Cut cake into 8 pieces and serve with 2 cups whipped cream and ¼ cup mint leaves.