In search of a new olive oil cake recipe? This moist and flavorful Orange Upside-Down Cake is a delightful twist on the classic upside-down cake, with the addition of aromatic spices, the richness of extra virgin olive oil, and a sweet caramel sauce. The recipe is easy to follow and produces a beautiful, unique cake that is perfect for any occasion. Recipe and image by @nurturednutrition_.
Preheat oven to 350F and lightly butter a 10-inch round cake pan. Set aside.
Using a mandolin or a sharp knife, thinly slice the oranges. Set aside.
Make the caramel topping: melt together ½ cup brown sugar with 4 tbsp water in a small pot over medium heat, bring to a boil and cook, swirling the pan occasionally (this should only take a few minutes). Remove from the heat and whisk in the butter, vanilla, and salt. Pour caramel into prepared buttered pan.
Starting in the center of the pan, layer the orange slices on top of the caramel working your way to the outer edge.
Make the cake: beat together the olive oil, buttermilk, sugar, eggs, orange zest, and vanilla extract until smooth.
Sift in the dry ingredients (flour, baking powder, baking soda, spices, salt). Mix until just combined, but be sure not to overmix! Pour batter overtop sliced oranges, being careful not to move them around.
Bake for 45-60 minutes, or until a toothpick comes out clean. Allow to slightly cool for 10 minutes, then using a butter knife, loosen the outer edges of the cake and invert onto a plate. May serve warm or cooled to room temperature. Serve with an extra drizzle of La Tourangelle Extra Virgin Olive Oil and enjoy!
