Cakes can be divisive. I’ve never been drawn to elaborate, heavily decorated cakes—those sculpted, fondant-covered creations make my skin crawl. I admire the skill behind extravagant wedding-show pieces, but I prefer baking something honest and flavorful rather than fussing over decorations.
This Blood Orange Olive Oil Upside-Down Cake is exactly the kind of dessert I love: unpretentious, balanced in sweetness and focused on texture and bright, citrus flavor. It’s not a multi-tiered centerpiece, but it delivers a satisfying combination of moist crumb, delicate chew from cornmeal, and a glossy, caramelized citrus topping.
Using olive oil in cake might seem unusual if you’re used to butter-based recipes, but olive oil cakes are a staple in Mediterranean baking. A mild or blood orange–infused olive oil lends a fruity richness and keeps the cake tender. I enhance the crumb with fine cornmeal for a pleasant bite that complements the oil’s silkiness.
To create the upside-down finish, melted butter and brown sugar are spread in the bottom of the pan and topped with thin blood orange wheels. During baking the sugar caramelizes and the orange rind softens, giving the top (which becomes the cake’s top after flipping) a tangy, slightly chewy, caramelized note that brightens every bite.
This cake feels like sunshine on a plate: simple, comforting and full of flavor without unnecessary pomp. It’s meant to be enjoyed with friends, coffee, tea, or a light cocktail—no competition required.
Recipe
Blood Orange Olive Oil Upside-Down Cake
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- Author: Baking The Goods
- Total Time: 1 hour 25 minutes
- Yield: 8
Description
Olive oil, cornmeal and sliced blood oranges combine for a luxuriously rich, citrusy cake with delightful texture and a caramelized topping.
Ingredients
- unsalted butter – 2 tablespoons
- light brown sugar – ¼ cup
- blood oranges – 2
- all purpose flour – 1 ½ cups
- cornmeal (fine ground) – ¾ cup
- baking powder – 1 ½ teaspoons
- salt – ½ teaspoon
- cardamom – 1 teaspoon
- granulated sugar – ¾ cup
- Greek yogurt – ½ cup
- olive oil (blood orange infused or mild) – ½ cup
- eggs at room temperature – 3
- pure vanilla extract – 1 teaspoon
- blood orange zest (from the oranges) – 1 tablespoon
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8″ round cake pan.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until it melts, about 3 minutes. Pour the mixture into the bottom of the prepared pan and spread evenly.
- Grate 1 tablespoon of zest from one or both oranges.
- Slice the blood oranges crosswise into ¼-inch-thick wheels and remove any seeds.
- Arrange the blood orange wheels on top of the brown sugar in a single, tight layer.
- In a large bowl, sift together the flour, cornmeal, baking powder, salt and cardamom.
- In a stand mixer bowl (or using a hand mixer), blend the olive oil, yogurt and granulated sugar for about 3 minutes until smooth, scraping down the bowl as needed.
- Beat in the eggs one at a time, then add the vanilla.
- Stir in the orange zest.
- Fold the dry ingredients into the wet in three additions, mixing gently and stopping as soon as the batter is combined.
- Spoon the thick batter over the orange layer in the pan and spread it evenly.
- Bake for 35–40 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges to loosen it.
- Place a serving plate or cake stand over the pan and invert the cake in a quick motion. Feel around the edges to ensure the cake releases, then lift the pan to reveal the caramelized orange top. Allow to cool on the plate.
- Serve warm or at room temperature with coffee, tea or a light cocktail.
- Prep Time: 45 minutes
- Cook Time: 40 minutes