The Appeal of Upside Down Cakes
I love a good upside down cake. It brings back all these retro memories of the technol pineapple rings and the day glow Maraschino cherries. However, these are not the sole fruits deserving of the upside-down treatment.
Here, we have Lamen representing Team Orange. He recalls sitting in church as a child, thinking about if the stained glass windows were made out of melted lollipops. The upside down cake holds the same appeal to him.
The Importance of Orange Variety
Lamen uses three types of oranges for his cake: Navel orange, Cara cara orange, and blood orange. Each one of these oranges brings a different color to the cake. The Navel orange brings an orange color, the Cara cara has a reddish hue that resembles a pink grapefruit, and the blood orange has a deep crimson color.
Lamen mentions that it’s not necessary to use three different types of oranges, but the cake won’t look as stunning. So, it’s recommended to go that extra mile for a visually appealing result.
Preparing the Oranges
Before starting the cake, Lamen zest one of the oranges to get two teaspoons of zest. He emphasizes that it’s easier to zest an intact orange.
Next, he peels the oranges by hand, mentioning that peeling them with a knife would remove too much of the exterior. Once peeled, he cuts them into quarter inch rounds, creating pretty little star-shaped segments.
Even if the oranges fall apart during the process, Lamen assures that it’s fine. He explains that they will be laid flat in the pan, giving the impression of being whole once the cake is baked.
Making the Cake Base
For the cake base, Lamen combines one cup of all-purpose flour, one teaspoon of baking powder, and half a teaspoon of salt. He puts the mixture aside.
Next, he mixes the wet ingredients, which include half a cup of sour cream, two large eggs, one cup of sugar, one teaspoon of vanilla extract, and two teaspoons of zest. After whisking them together for about a minute, he adds six tablespoons of unsalted melted butter.
The dry ingredients are then added to the wet ingredients, ensuring that there are no more visible traces of dry flour.
Creating the Caramel Topping
For the topping, Lamen decides to use white sugar instead of brown sugar. He believes that white sugar allows the flavor of the oranges to come through easier.
He combines half a cup of sugar, one teaspoon of corn starch, and 1/8 teaspoon of salt to create the caramel mixture.
Preparing the Pan
Lamen takes a nine-inch cake pan and sprays it with vegetable spray. He then places parchment paper inside the pan and sprays it again to ensure easy removal of the cake.
He adds four tablespoons of unsalted butter to the pan, followed by the caramel mixture. Lamen recommends sprinkling the sugar in an even layer but mentions that extra caramel anywhere on the cake wouldn’t be a problem.
Arranging the Oranges and Baking the Cake
Now it’s time to arrange the oranges in a nice, even layer on top of the caramel. Lamen alternates the colors of the orange slices to create an aesthetically pleasing pattern.
After arranging the oranges, he adds the batter to the pan and smooths it out using a rubber spatula. Lamen amusingly mentions that he’s actually smoothing out the top of the cake, which is technically the bottom. Otherwise, it would be a right-side-up cake, and nobody wants that.
The cake is then baked at 350 degrees for about 50 to 55 minutes until it turns a nice golden brown color.
Finishing Touches and Final Thoughts
Once the cake is baked, it needs to cool for 20 minutes. Lamen suggests using a pairing knife to loosen up the edges before removing it from the pan.
After waiting for an hour, Lamen adds a final touch to the cake by brushing orange marmalade on top. This gives the cake a nice sheen and accentuates the orange flavor.
Finally, it’s time to enjoy the cake. Lamen describes it as a showstopper of a dessert that is both sweet and tart. The oranges provide a brightness that cuts through the sweetness, and the cake itself is moist and tender.
In conclusion, Lamen’s orange upside down cake is a delightful and visually stunning treat. The use of whole oranges and orange zest intensifies the orange flavor. By making the caramel with white sugar, the flavor of the oranges shines through. The addition of orange marmalade adds a beautiful finish to the cake.
So, if you’re looking for a go-to dessert that will impress your family and friends, give Lamen’s orange upside down cake a try. Its simplicity and deliciousness will leave everyone raving.
