Blood Orange Upside

Name: Blood Orange Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
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

A stunning upside-down cake featuring caramelized blood orange slices crowned with a tender, spiced citrus crumb. The tart-sweet blood oranges and warm spices (cinnamon, nutmeg, clove) deliver depth and elegance in every slice.

🥗Vegetarian 🏷️Blood orange 🏷️Upside down cake 🏷️Spice cake 🏷️Citrus 🏷️Dessert

Total

1h 5m

Servings

8

Difficulty

Hard

Est. Cost

$32–$53

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

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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.
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.

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Tips & Notes

Pro tips

Arrange blood orange slices in a single, overlapping layer on the caramelized butter-sugar base; they should be 1/4" thick to stay tender without falling apart.
Use room-temperature butter and sour cream for a smooth batter that rises evenly and produces a tender crumb.
Invert the cake onto a serving plate within 1–2 minutes of removing it from the oven while the caramel is still warm and pliable.
Fresh blood orange juice (not concentrate) ensures bright citrus flavor; if unavailable, substitute with fresh orange juice for the best results.

Substitutions

blood orange zest → regular orange zest (loses deep color and subtle tartness)
sour cream → Greek yogurt or crème fraîche (maintains moisture and tang)
light brown sugar → granulated white sugar (slightly lighter caramel, less molasses depth)

Storage & make-ahead

Store at room temperature for up to 2 days covered, or refrigerate up to 4 days. Warm gently before serving to refresh the caramel layer.

Common Questions

Can I use regular oranges instead of blood oranges?

Yes, navel or Valencia oranges work as substitutes, though you'll lose the distinctive tart, wine-like flavor and deep color that makes blood oranges special for this cake.

How do I know when the cake is done baking?

Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched.

Why is my caramelized sugar layer sticky or sliding off?

Ensure the butter and sugar are fully melted and evenly distributed in the pan before adding orange slices. Let the cake cool slightly before inverting to set the caramel.

Can I make this cake ahead?

Yes, bake and cool completely, then wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 4 days. Warm gently before serving to soften the caramel layer.