Orange Buttermilk Upside-Down Cake

This easy to make Orange Buttermilk Upside-Down Cake is a twist on the classic. A rich and delicious dessert your whole family will love!

Indulge a little with this citrus alternative to a pineapple upside-down cake.

I think the orange slices are remarkably pretty, especially with the bits of caramelisation that happens while this Orange Buttermilk Upside-Down Cake bakes.

What Type of Orange is Best for Baking With?

For Orange Buttermilk Upside-Down Cake I like using navel oranges.

Most supermarkets have them during the winter months and they are easy to find.

If you can’t get your hands on a navel orange, use any other easy to peel orange but make sure it is seedless.

How to Store Orange Buttermilk Upside-Down Cake

This Orange Buttermilk Upside-Down Cake is best served on the day it is baked or the next.

However, you can store it in an airtight container for up to two days on the counter but do not refrigerate this Orange Buttermilk Upside-Down Cake as this will dry out the cake.

About the Ingredients for Orange Buttermilk Upside-Down Cake

Orange – You want to thinly slice the orange so that you can get the most carmelisation going possible. If the slices are too thick it can make the cake soggy. For the second orange, make sure you use a citrus zester so you get the most zest possible.

Sugar – Just plain old granulated sugar.

Butter – Unsalted butter, make sure it is soft. If you only have salted, omit the additional salt altogether.

Eggs – Make sure your eggs are at room temperature before starting.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense cake

Baking Soda & Baking Powder – Leavens the bread, make sure they are still active so your cake rises.

Salt – Helps to balance all the flavours and make em shine.

Looking for more Easy Orange Dessert Recipes?

Check out some of my favourite desserts made with oranges.

Light and flavorful with a dash of citrusy flavours, this orange carrot cookies recipe is worth a shot when you’re in the mood to bake!

These Frosted Berry Cupcakes with an Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared fruit. They are a beautiful cupcake full of bright flavours.

Honey Lime Fruit Salad is made with seasonal fruit and tossed in a fresh lime and honey dressing for a crowd-pleasing summer salad.

Orange Buttermilk Upside-Down Cake

(Serves 6-8) | Prep Time: 20 mins | Bake Time: 40 mins

Ingredients:

1 medium orange, peeled very thinly sliced, seeds removed
¾ cup sugar
¾ cup unsalted butter, room temperature
1 medium orange, zested and juiced
3 large eggs
1½ cups buttermilk
2½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp  salt

Directions:

Preheat oven to 350 degrees F.

Grease a 9″ round cake pan and arrange orange slices on the bottom.

Cream together the butter and sugar until light and fluffy.

Mix in orange zest, juice, eggs, and buttermilk until well combined.

In a another bowl, sift in flour, baking powder, baking soda, and salt.

Stir into wet mixture until just combined, do not overmix.

Pour batter over oranges in the pan and bake until the top is golden brown and the cake has started pull away from the sides of the pan, about 35-40 minutes.

Remove from oven and let cool 5 minutes before inverting the pan and turning the cake out onto a wire rack to cool further. Serve while still warm.

I hope you enjoy this Orange Buttermilk Upside-Down Cake recipe. If you do make it, I’d love to hear from you!

Please leave a comment below and don’t forget the star rating if you made this Orange Buttermilk Upside-Down Cake recipe.

Enjoy!