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Upside Down Ombre Citrus: 5 Zesty Cake Variations

Upside Down Ombre Citrus

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A vibrant and flavorful Upside-Down Ombré Citrus Cake featuring layers of seasonal citrus like blood oranges, tangelos, and grapefruits arranged in a stunning ombré gradient.

Ingredients

Scale
  • 2 blood oranges
  • 2 navel oranges
  • 1 tangelo, small grapefruit, or other citrus of choice
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup butter, room temperature
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 large eggs, room temperature
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla extract
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup plain non- or low-fat yogurt

Instructions

  1. Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper, allowing it to go up the sides. Spray with non-stick spray.
  2. With skin on, slice citrus fruits into 1/2-inch thick rounds. Carefully remove the peel with a paring knife.
  3. Microwave 1/2 cup sugar and 1/4 cup water until dissolved, about 45 seconds. Pour half into the bottom of the pan.
  4. Arrange citrus slices in an ombré pattern in the pan. Pour remaining sugar-water over the citrus.
  5. In a large bowl, cream together butter, white sugar, and brown sugar until fluffy.
  6. Add eggs, orange juice, zest, and vanilla. Mix until combined.
  7. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  8. Alternate folding dry ingredients and yogurt into the wet mix until fully combined.
  9. Spread batter evenly over citrus in pan. Tap gently to remove air bubbles.
  10. Bake for 35 minutes or until a toothpick comes out clean. Let cool completely before inverting onto a serving plate.

Notes

  • This cake is visually impressive and packed with zesty flavor.
  • Serve it as a winter dessert for special occasions.
  • Feel free to use other citrus types if desired.

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