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Blood Orange Upside-Down Cake

Buttery cake with a brown sugar and blood orange top
45 mins
Course Breakfast, Dessert
Cuisine American


  • 3 tbsp butter
  • 1/2 cup light brown sugar, packed
  • 1/4 tsp salt
  • 1 1/3 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 2/3 cup milk
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1.5 tsp vanilla extract
  • 1 blood orange


  • In a small saucepan, melt 3 tbsp butter, brown sugar, salt, and 1 tbsp water.
  • Grease a 9x1.5 inch round cake pan. Pour the melted butter and brown sugar mixture into the pan.
  • Peel the orange or use a paring knife to carefully remove the rind of the blood orange. Slice into 1/4 inch thick. Arrange each orange slice in the cake pan with the brown sugar mixture.
  • In a large bowl, mix the flour, sugar, and baking powder. Add the milk, softened butter, egg, and vanilla to the bowl. With an electric mixer over medium speed, mix together (45 seconds). Carefully spoon the batter over the fruit in the cake pan.
  • Bake in a 350 degree F oven for 30-34 minutes or until a toothpick or knife inserted in the center comes out clean. Cool for at least 5 minutes. Loosen cake from the pan with a knife and invert onto a plate.


  • Use any orange you have on hand.  Feel free to double the orange slices for more citrusy flavor.
Keyword blood orange cake, classic dessert, summer dessert, white cake