Given that, It’s December, and it calls for a cake. Albeit, not just any cake, but Orange Upside-Down cake. After all, there is a wintry, snowy chill in the air, and the ground is snow-laden. Whereas indoors, there is a sublime scene with fragrant eucalyptus twigs in a vase. And bright red cranberries in a bowl. Amidst it, these sliced candied brightly colored oranges on a cake are to be beheld. Indeed, it makes for a delicious confection.
Not only is it a perfect delight for that special celebration dinner, but also an excellent leftover cake for the holidays that follow. Undoubtedly, I am so looking forward to the remainder of this month! Are you?
For the Sauce
~ 1 cup granulated sugar
~ 6-8 tablespoons water
~ 1/4 teaspoon kosher salt
~ 1/2 teaspoon lime juice
~ 2 pods of crushed cardamom, no skin
~ pinch of saffron
~ 2 Medium oranges, thinly sliced with the peel
For the Cake
~ 2 cups all-purpose flour
~ 1 teaspoon baking powder
~ 1/2 teaspoon baking soda
~ 3/4 teaspoon kosher salt
~ ½ cup or 1 stick of unsalted butter, at room temperature
~ 1 cup granulated sugar
~ 3 large eggs, at room temperature
~ 1 teaspoon vanilla extract
~ 2 teaspoons grated orange zest (no white to avoid bitterness)
~ 1 cup buttermilk
First, preheat the oven to 350 degrees.
Sauce: In a saucepan or medium pot, add sugar and cover with water. Bring to a boil, stirring occasionally. When a one-string consistency is reached, add saffron and crushed Cardamom. Soon, remove from heat. Then, add salt and lime juice to avoid crystallization. Meanwhile, grease an 8 or 9-inch cake pan with butter. Next, pour this sauce & arrange the orange slices in a circular pattern.
Cake: In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Separately, in another bowl, use an electric mixer to cream butter and sugar. Now, add eggs one at a time until light and fluffy. Mix in vanilla and orange zest. Then, add the portions each of dry flour mix & buttermilk alternating it. Combine and beat until the batter is smooth. After this, pour the batter over the orange slices. Smoothen the top. Put it in the oven and bake for 20-25 minutes or until a fork comes out clean. Let it cool completely, then invert or flip the cake.
Again, the candied oranges from the bottom are now upside, ablaze, and delightful.
Serving suggestion: Not to mention, the cake tastes great with a dollop of whipped cream or vanilla ice-cream on the side. Furthermore, for the next morning’s breakfast, dunk it in warm Oat Milk.
Just a Little Bit More…
~ Like what you see? Pictured above – Berry Bowl – Plate – Kitchen Cloth
~ Here and there, Christmas Tree Windows
~ Despite 2020, we absolutely need Holiday Lights
~ Moreover, these Flower Essences seem transcendent
~ If Gift Wrapping, major inspiration here, here and Furoshiki
~ Otherwise, more Holiday Appetite, this way!