Two navel oranges are sliced very thin, peel and all, and laid in overlapping circles over melted butter and brown sugar in the bottom of the pan.
A butter cake flavoured with orange zest is spread gently on top and baked for 40 to 45 minutes. It is inverted after ten minutes, while the caramel is still loose enough to let go.
How to Make It
Pan prepared
Heat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
Oranges sliced
Slice the oranges very thinly and remove the seeds.
Fruit layer
Pour the melted butter into the pan, sprinkle the brown sugar evenly over it and arrange the orange slices in overlapping circles.
Dry mix
Whisk the flour, baking powder and salt.
Batter
Beat the softened butter and granulated sugar until fluffy. Beat in the eggs, vanilla and orange zest, then alternate the flour mixture with the milk.
Baked
Spread the batter gently over the orange layer and bake 40 to 45 minutes until a tester comes out clean.
Inverted
Cool 10 minutes, loosen the edge and invert carefully onto a serving plate while the caramel is still warm.
The Pan, From the Bottom Up
What becomes the top of the cake goes in first.
Zest butter cake
Spread gently so the slices stay put.
Orange slices
Overlapping circles, seeds removed.
Butter and brown sugar
The caramel base.
Parchment
So the fruit releases cleanly.
Ingredient Notes
- Navel oranges
- Two medium, sliced very thin with the peel left on.
- Light brown sugar
- Half a cup, scattered over the melted butter for the caramel.
- Orange zest
- A tablespoon, finely grated, into the batter.
Why This Recipe Works
- Slicing the oranges thin lets the peel soften and turn translucent.
- Butter and brown sugar melt together into the caramel that glazes the fruit.
- Zest in the batter carries the orange flavour through the sponge.
- Inverting while warm stops the caramel from gluing the fruit to the pan.
Success Tips
- Use a serrated knife to slice the oranges as thin as you can.
- Drop spoonfuls of batter over the fruit and spread lightly so the slices stay in place.
- Invert in one confident motion with the plate held firmly against the pan.
Serving Ideas
Cut wedges at the table so the orange pattern is seen whole first.
Storage and Reheating
Refrigerate
Cover and keep at room temperature for a day; the caramel keeps the top moist.
Frequently Asked Questions
Do the oranges keep their peel?
Yes. They are sliced very thin with the peel on.
When should the cake be turned out?
After 10 minutes of cooling, while the caramel is still warm.
