Orange Buttermilk Upside Down Cake
Have you been feeling the winter blues? They hit me harder than normal this past week due to lack of heat and needed tools to get my seeds started. Temperatures outside have been in the teens and twenties below zero. Being stuck indoors is not our family’s forte! I thought that a little citrus would brighten our moods and lift our spirits after being trapped in the farmhouse for the past handful of weeks. It has been rough!
This orange buttermilk cake is sweet and simple. I love a good upside down cake. This recipe reminds me of a fluffy moist muffin. I think it would also taste delicious with an orange glaze poured over the top to soak into the dense cake.
Ingredients + Recipe |
1/3 cup turbinado sugar
2 oranges, sliced thinly
1 1/2 sticks butter, melted and cooled
1 1/2 cups buttermilk
2 large eggs
1 egg yolk
1 tsp grated orange zest
2 tbsp orange or lemon juice
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup sugar
2 1/2 cups flour
Preheat the oven to 350.
Butter and flour a 10 inch or two 8 inch cake pans. Sprinkle the turbinado sugar evenly over the bottom of the pan(s). Place the orange slices in your preferred pattern over top of the sugar.
In a large electric mixer, mix all other ingredients in order of being listed above until just combined.
Pour the batter over the orange slices.
Bake for 35-45 minutes or until a knife inserted comes out clean.
Allow to rest in the pan(s) for 10 minutes.
Flip out the cake onto a wire cooling rack. Slice and enjoy!
We enjoyed this little quick and easy dessert with hot cups of coffee watching the snow fall in giant flakes outside, the wind blowing with such force it’s created mounds and walls higher than my waist. I suppose if you are feeling like there’s no end in sight for winter, you may as well enjoy some cake, right? I hope that you love this one!