Orange Cardamom Upside-Down Cake
This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Slices of jewel-toned Cara Cara oranges are placed on the bottom of the pan, then covered with a cake batter flavored with orange zest, cardamom, and vanilla. Once baked, cooled, and flipped, the orange slices create a sunny pattern and infuse each bite with delicious orange flavor. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream.
Every now and then, I find myself craving a good upside-down cake. There’s something so special about how the fruit caramelizes and how its juices soak into the cake as it bakes. That craving led to creating this orange upside-down cake with cardamom.
It only takes 15 minutes to prep, which keeps this cake approachable and easy to make, even on a weekday. You end up with a cake that has a stunning jeweled look, thanks to the caramelized orange slices. Each slice feels like a slice of sunshine because of its bright orange color.
- ½ cup unsalted butter, at room temperature
- 1 teaspoon ground cardamom, divided
- 1/2 cup + 2 tablespoons granulated sugar, divided
- 2-3 cara cara oranges
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup sour cream, at room temperature
- 1/3 cup whole milk, at room temperature
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- Whipped cream, optional for serving