Print

Upside-Down Ombré Citrus Cake

A beautifully arranged Upside-Down Ombré Citrus Cake topped with vibrant slices of blood oranges, oranges, and mandarins on a marble plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A stunning and vibrant Upside-Down Ombré Citrus Cake made with seasonal citrus fruits like blood oranges, grapefruits, and tangelos. This moist yogurt-based cake features a caramelized citrus topping and is perfect for winter gatherings or special occasions.

Ingredients

Scale
  • 2 blood oranges
  • 2 navel oranges
  • 1 tangelo or small grapefruit
  • 1/2 cup granulated sugar (for citrus syrup)
  • 1/4 cup water (for citrus syrup)
  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 large eggs, room temperature
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla extract
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup plain non-fat or low-fat yogurt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper covering the bottom and sides. Spray with non-stick spray.
  2. Slice citrus fruits 1/2 inch thick with skins on. Use a paring knife to remove the skin and pith from the slices after cutting.
  3. Microwave 1/2 cup sugar with 1/4 cup water for 45 seconds to dissolve. Pour half into the bottom of the pan.
  4. Arrange citrus slices in an ombré pattern in the pan. Pour remaining syrup over them.
  5. In a large bowl, cream butter with white and brown sugars until light and fluffy.
  6. Mix in eggs, orange juice, zest, and vanilla extract.
  7. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  8. Alternate adding flour mixture and yogurt into the wet mixture. Mix until combined; batter will be thick.
  9. Spread batter evenly over citrus slices in the pan.
  10. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let the cake cool completely in the pan before inverting onto a serving plate.

Notes

  • Use a mix of sweet and tart citrus for depth of flavor.
  • Cool the cake fully before flipping to avoid breaking the citrus top.
  • Fill gaps between citrus slices with smaller segments.
  • Use organic oranges if zesting to avoid pesticide residue.
  • Serve with whipped cream or vanilla ice cream for extra indulgence.

Nutrition

Find it online: https://recipeeasily.com/upside-down-ombre-citrus-cake/