Blood Orange Buttermilk Upside-Down Cake

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    Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.


  1. Nonstick vegetable oil spray
  2. 1/3 c demerara or raw sugar
  3. 2 blood oranges, very thinly sliced, seeds removed
  4. 2 1/2 c flour
  5. 3/4 c plus 2 T sugar
  6. 1 t baking powder
  7. 1 t baking soda
  8. 3/4 t kosher salt
  9. 2 eggs
  10. 1 egg yolk
  11. 1 1/2 c buttermilk
  12. 3/4 c (1 1/2 sticks) unsalted butter, melted, slightly cooled
  13. 1 t finely grated blood orange zest
  14. 2 T fresh blood orange juice


  1. Preheat oven to 350°F.
  2. Coat a 10 inch cake pan with nonstick spray.
  3. Scatter demerara sugar evenly in pan.
  4. Place orange slices on top (some overlap is fine).
  5. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  6. Add eggs, egg yolk, buttermilk, butter, blood orange zest and juice; mix until no dry spots remain (a few lumps are okay; do not overmix).
  7. Pour batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of pan, 35-40 minutes.
  8. Transfer to a wire rack and let cool 5 minutes before inverting and turning out onto rack or a large plate.

Picture of Recipe

Blood Orange Buttermilk Upside-Down Cake - Picture of Recipe
Serves: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Breakfast/Brunch,Dessert
Type of Food: Cake,Vegetarian
Ethnicity/Origin: Italian
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Christmas,Christmas Eve,Christmas Morning,Thanksgiving

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