Salted Caramel Orange Upside Down Cake

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Pineapple upside down cake is common, but orange? With salted caramel?  Why not?  These popular flavors are good on their own but even better when served together.  I came across this recipe in the Food Network Magazine, which is not a magazine I read regularly but came across while sitting in a waiting room.  I took one look at the cake and was immediately intrigued.  I made a few adaptations, substituted the almond flour I had on hand for the ground almonds called for in the original recipe, and was good to go.  What resulted was a sweet and salty gooey cake that was a resounding success with everyone at the dinner table.  Enjoy!

SALTED CARAMEL ORANGE UPSIDE DOWN CAKE

For the caramel:

2/3 cup sugar

1/4 teaspoon salt

1 tablespoon unsalted butter

5 oranges

For the cake:

1/2 cup almond flour

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, at room temperature

2/3 cup sugar

2 large eggs

1 teaspoon orange zest

1/2 cup buttermilk

Sea salt, for sprinkling

  • To make the caramel:  Combine the sugar, 1/3 cup water, and the salt in a medium saucepan over medium heat, stirring just until the sugar dissolves.
  • Cook, gently swirling the pan occasionally, but not stirring, until amber 8-10 minutes.  Remove the pan from the heat and carefully whisk in the butter.
  • Pour the caramel into a 9-inch round cake pan, tilting the pan so the caramel coats the bottom.  Set aside.
  • Slice off the top and bottom of each orange and cut off the peel and white pith using a chef’s knife, following the curve of the fruit.  Cut along each side of the membrane to remove the segments.  Discard any seeds and place in a decorative pattern in the caramel.  Set aside.
  • To make the cake:  Preheat the oven to 350 degrees.
  • Combine the almond flour, all-purpose flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
  • In a large bowl beat the butter and sugar with a mixer set on medium-high speed until fluffy, about 5 minutes.
  • Beat in the eggs, one at a time, scraping down the bowl after each addition.  Beat in the orange zest.
  • Reduce the mixer speed to low and add the flour in three additions alternating with the buttermilk, until just smooth.
  • Pour the batter over the top of the orange slices and smooth the top.
  • Bake the cake for 40 to 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
  • Transfer to a rack and let cool slightly, then run a knife around the edge of the cake to loosen it from the pan.
  • Invert the cake onto a serving plate and allow to cool completely.
  • Sprinkle with the sea salt before serving.

Serves 8-10

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One thought on “Salted Caramel Orange Upside Down Cake

  1. sophiebowns January 7, 2014 at 12:06 Reply

    Mmmm! This looks amazing!

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