Blood Orange Upside-Down Cake

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.

Prep Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
1 9-inch cake
Nutrition Profile:


  • 3 blood oranges

  • ¼ cup packed light brown sugar

  • 2 tablespoons butter

  • ¾ cup all-purpose flour

  • ¾ cup white whole-wheat flour

  • ¾ cup almond flour or fine cornmeal

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 3 large eggs

  • ¾ cup granulated sugar

  • ½ cup low-fat plain Greek yogurt

  • cup extra-virgin olive oil

  • ½ teaspoon almond extract

  • ½ teaspoon vanilla extract


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Equipment: 9-inch cake pan, parchment paper

Nutrition Facts (per serving)

277 Calories
13g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 piece
Calories 277
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Total Sugars 21g
Added Sugars 17g 34%
Protein 6g 12%
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 53mg 18%
Vitamin A 259IU 5%
Vitamin C 18mg 19%
Folate 30mcg 8%
Sodium 183mg 8%
Calcium 84mg 6%
Iron 2mg 11%
Magnesium 25mg 6%
Potassium 123mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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