Upside-down cakes have a built-in wow factor with a layer of glacéed-looking fruit. This cake includes almond flour to give it richness and added moisture, plus zest for a more intense layer of blood orange flavor.

Judith Fertig
Source: EatingWell Magazine, January/February 2020

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Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with cooking spray.

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  • Zest 2 oranges and reserve the zest. Using a sharp knife, remove the peel and white pith from all 3 oranges. Slice them about 1/4 inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture. Set aside.

  • Place brown sugar and butter in a small skillet. Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread in the bottom of the prepared pan. Let cool.

  • Meanwhile, whisk all-purpose flour, whole-wheat flour, almond flour (or cornmeal), baking powder and salt in a medium bowl. Beat eggs, sugar, yogurt, oil and the reserved orange zest in a large bowl with an electric mixer on medium-high speed until pale yellow, about 3 minutes. Add the dry ingredients, a third at a time, beating on low speed after each addition. Beat in almond and vanilla extracts.

  • Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping. Pour the batter into the pan and carefully spread it over the oranges. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

  • Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert a serving plate over the pan and carefully turn the cake over onto the plate. Remove the pan and parchment paper. Serve warm.

Tips

Equipment: 9-inch cake pan, parchment paper

Nutrition Facts

277 calories; protein 6.1g 12% DV; carbohydrates 34.6g 11% DV; exchange other carbs 2.5; dietary fiber 2.4g 10% DV; sugars 20.8g; fat 13.3g 21% DV; saturated fat 2.8g 14% DV; cholesterol 52.5mg 18% DV; vitamin a iu 258.8IU 5% DV; vitamin c 17.5mg 29% DV; folate 30.1mcg 8% DV; calcium 83.5mg 8% DV; iron 2mg 11% DV; magnesium 25mg 9% DV; potassium 122.7mg 3% DV; sodium 183.2mg 7% DV; added sugar 17g.