Photo of Orange upside-down cake by WW

Orange upside-down cake

6
6
6
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
45 min
Cook
25 min
Serves
16
Difficulty
Moderate
When it comes to fresh fruit, upside-down cakes are by far the prettiest and most delicious of cakes. It's a showstopper of a dessert that's easier than you'd think to make. Once you invert that pan, you won't be able to help but marvel at your creation. Just be sure that you get all of the ingredients organized and prepped, since this cake will come together in a snap and cuts down on the time it takes to get ready. You'll fall in love with the combination of fresh oranges, brown sugar, cinnamon, and Greek yogurt in this autumnal dessert.

Ingredients

cooking spray

5 spray(s)

orange(s)

4 large, navel variety

fresh orange juice

½ cup(s), from some of the above oranges

packed light brown sugar

3 Tbsp

cornstarch

1 Tbsp

ground cinnamon

½ tsp, divided

all-purpose flour

1¾ cup(s)

sugar

¾ cup(s), granulated

baking powder

2 tsp

baking soda

1 tsp

table salt

½ tsp

canola oil

¼ cup(s)

egg(s)

2 large

egg white(s)

1 large

plain fat free Greek yogurt

¼ cup(s)

vanilla extract

2 tsp

powdered sugar (confectioner's)

2 Tbsp

Instructions

  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
  2. Prep oranges: Finely zest 1 orange (you'll have about 1 Tbsp zest); set zest aside. Juice that orange, plus 1 more (you'll have about 1/2 cup juice); set juice aside. Thinly slice remaining oranges; set aside (leaving peels on or off - the choice is yours).
  3. In a small bowl, mix brown sugar, cornstarch, and ¼ tsp cinnamon; sprinkle 3 Tbsp mixture in bottom of prepared pan. Arrange orange slices in pan in an even layer, with some curving up the sides of pan. Sprinkle on remaining brown sugar mixture; set aside.
  4. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and remaining ¼ tsp cinnamon.
  5. In another bowl, whisk together oil, reserved orange zest and juice, eggs, egg white, yogurt, and vanilla. Continue to beat ingredients until smooth and yogurt is fully incorporated.
  6. Fold half of wet ingredients into dry ingredients and whisk until combined. Add remaining wet ingredients; whisk 1 minute.
  7. Pour batter into pan over oranges; let rest for 3 minutes. Bake cake until a toothpick inserted in center comes out clean, 35-40 minutes. Remove from oven; let cool on a wire rack.
  8. With a knife or spatula, loosen cake edges from pan. Place a plate or platter on top of pan, turn pan over, and carefully lift pan off cake. Dust with powdered sugar; slice into 16 pieces and serve.
  9. Serving size: 1 slice

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