Orange Almond Upside Down Cake Recipe2019-05-14
This is a delightful cake that can be made a day ahead and looks stunning on any table. The sweet and tangy caramelized Pittman & Davis Navel Oranges pair well with the distinctive flavor and texture of almonds to create a sophisticated dessert.
Yields: 10-12 servings
- 2 oz. (4 Tbs) unsalted butter
- Extra butter for the pan
- 2 Pittman & Davis Navel Oranges
- 2/3 cup sugar
- 1/2 cup sliced almonds
- 2/3 cup sliced almonds6-3/4 oz. (1-1/2 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 4 oz. (8 Tbs) unsalted butter, softened
- 2/3 cup sugar
- 1 tsp almond extract
- 2 large eggs, room temperature
- 1 cup sour cream, room temperature
- Topping: Using a 9×2 round cake pan, butter the inside of the pan, and line with parchment paper. Butter the parchment paper. Grate 2 teaspoons of orange zest and set aside. Cut one Pittman & Davis Navel Orange in half and squeeze out 3 tablespoons of juice. Cut the top and bottom from the second orange, then slice into quarters. Slice the quarters into thin (1/8 inch) slices and set aside.In a 2 quart saucepan, combine butter and sugar. Heat over medium heat stirring occasionally, until the sugar/butter mixture melts and begins to lightly brown. Continue cooking sugar for another minute until a consistent caramel color and smoothness, then pour into the buttered parchment pan. Allow to cool for five minutes.
Arrange orange slices on top of the caramel, but leave some room between slices for the almonds. Sprinkle sliced almonds onto the caramel between the oranges. It is okay if some almonds land on the orange slices, just don’t fully cover them.
- Cake: Preheat oven to 325 degrees F. Spread the 2/3 cup sliced almonds out on a cookie sheet in a single layer and toast for five to six minutes until browned. Remove from oven, transfer to a plate and allow to cool to room temperature. Blend almonds in a food processor or blender until ground well but still crumbly. Pulsing action works best. Do not over-blend. In a bowl, combine cooled almond crumbs, flour, salt, and baking powder, and stir to blend ingredients.Using a stand mixer with mixing paddle, combine and mix butter and sugar for five minutes. Add the orange zest and almond extract, then mix. Add eggs individually while beating on low speed for one minute between each egg. Continue mixing on low, and alternately/slowly add flour and sour cream in stages. Once all ingredients are added, continue to mix for one minute while scraping sides.
Add cake batter to cake pan slowly as to not move the topping. Once all batter is in the cake pan, allow it to sit for three to five minutes. Bake at 325 degrees F. for forty to forty-five minutes, or until a cake tester comes out clean. Once cooked, remove from oven and allow the cake to cool at room temperature for ten minutes. To remove cake, run a knife around the edges, then invert onto a plate. Allow the cake to fall out on its own. Once cake is removed to plate, remove the pan and gently pull away the parchment paper. Serve, enjoy, and keep remaining cake refrigerated in an airtight container for up to one week.