Orange Upside Down Cake with Brown Sugar Caramel

Orange Upside Down Cake

with Brown Sugar Caramel

45 MIN
$9.99 8 Pieces
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. This vibrant cake features slices of fresh, juicy orange and a layer of sweet, quickly-made caramel baked under delicious, zesty cake batter. Once baked, you'll carefully release the cake from the baking dish and flip it over onto a platter to serve right-side-up, showcasing the beautiful orange!
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
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fresh
ingredients
Orange Upside Down Cake with Brown Sugar Caramel
Title
  • 1 Navel Orange
  • ⅔ cup All-Purpose Flour
  • ¼ cup Sour Cream
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Sugar
  • 1 cup Biscuit Mix
  • 4 tsps Honey
  • 4 oz Cultured, Salted Butter
  • 2 Pasture-Raised Eggs
time-saving
tips & techniques
step-by-step
instructions
Prepare the orange
1 Prepare the orange

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the orange; using a zester or the small side of a box grater, finely grate. Peel the orange, then thinly slice into rounds. Lightly grease a 9-inch cake pan.

Make the caramel & topping
2 Make the caramel & topping

Cut 3/4 of the butter into large pieces (you will have extra). In a small pot, combine the brown sugar and butter pieces. Cook on medium, whisking frequently, 4 to 6 minutes, or until melted and thoroughly combined. Turn off the heat. Transfer to the greased pan and spread into an even layer. Evenly top with the sliced orange (there will be empty spots).

Make the batter & bake the cake
3 Make the batter & bake the cake

In a medium bowl, combine the biscuit mix, flour, and a pinch of salt. Whisk to thoroughly combine. Crack the eggs into a large bowl; add the granulated sugar, sour cream, orange zest, honey (kneading the packet before opening), and 1/4 cup of water. Whisk until smooth. Add the dry ingredients to the wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter over the topping; carefully spread into an even layer. Bake 26 to 30 minutes, or until the cake is set and cooked through.

Invert the cake & serve your dish
4 Invert the cake & serve your dish

Remove the cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the pan. Carefully place a serving dish over the cake and invert. Serve while still warm. Enjoy!

Tips from Home Chefs

Prepare the orange
1 Prepare the orange

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the orange; using a zester or the small side of a box grater, finely grate. Peel the orange, then thinly slice into rounds. Lightly grease a 9-inch cake pan.

2 Make the caramel & topping

Cut 3/4 of the butter into large pieces (you will have extra). In a small pot, combine the brown sugar and butter pieces. Cook on medium, whisking frequently, 4 to 6 minutes, or until melted and thoroughly combined. Turn off the heat. Transfer to the greased pan and spread into an even layer. Evenly top with the sliced orange (there will be empty spots).

Make the caramel & topping
Make the batter & bake the cake
3 Make the batter & bake the cake

In a medium bowl, combine the biscuit mix, flour, and a pinch of salt. Whisk to thoroughly combine. Crack the eggs into a large bowl; add the granulated sugar, sour cream, orange zest, honey (kneading the packet before opening), and 1/4 cup of water. Whisk until smooth. Add the dry ingredients to the wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter over the topping; carefully spread into an even layer. Bake 26 to 30 minutes, or until the cake is set and cooked through.

4 Invert the cake & serve your dish

Remove the cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the pan. Carefully place a serving dish over the cake and invert. Serve while still warm. Enjoy!

Invert the cake & serve your dish
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