Mini Blood Orange Upside Down Cakes

Hello and welcome! I have a citrusy sweet treat for you today. These cute little Mini Blood Orange Upside Down Cakes are super easy and they make a pretty, Valentine-colored dessert. The cake is lovely and light, while the blood oranges add a sweet, juicy bite of citrus. I am using blood oranges for their flavor and for their color, but you can use tangerines or oranges; Cara Cara oranges would be especially pretty with their light pink color. Let’s get to it!

Upside Down Cake Prep

Before we get started on the batter, let’s preheat the oven to 350 degrees F. I have three small blood oranges. Be sure to zest the oranges before peeling them. To peel, slice the ends off of the orange. Then with a cut side down, use a utility knife to slice the peel off in vertical strips, working the shape of the orange so as not to lose too much of the flesh. Then slice the orange into 1/4-inch thick wheels.

Prep the 6 ramekins by greasing the inside of each ramekin with butter. Then coat the buttered inside with a thin layer of sugar.

Now lay a few blood orange wheels in a single layer in the bottom of each ramekin. I cut smaller wheels in half to fill the negative space. We want most, if not all, of the ramekin bottom covered with orange. You can see I have a few empty spots which worked out fine, but if you want a completely solid orange top to your cakes, make sure to fill in every gap with orange. Repeat with all 6 ramekins, set them on a sheet tray and set aside.

Upside Down Cake Batter

For the batter, whisk together the AP flour, almond flour, baking powder and salt in a bowl and set aside. Then, in a stand mixer, or with a handheld mixer, beat the sugar and butter together until light and fluffy – about 4 minutes on high speed.

To the butter and sugar, add each egg, one at a time, beating after each addition on high speed. Beat in the zest.

Then reduce the speed to low and add half the flour mixture, beat to incorporate; then alternate adding first the sour cream, beat to incorporate; then the remaining flour, beat to incorporate; then the milk, beat until smooth.

Spoon the batter in each ramekin and smooth the tops. We’re ready to bake!

Bake the Mini Blood Orange Upside Down Cakes

Slide the sheet pan with the mini cakes on the center rack in the preheated oven and bake for 25-35 minutes. My cakes took 35 minutes. The cakes are done when a cake tester comes out clean.

Let the cakes cool for about 10 minutes before unmolding. To unmold, run a sharp knife around the edges (if needed) and invert the ramekin onto a plate or serving dish.

Top with fresh whipped cream and orange zest, serve while still warm.

Such a pretty little cake! I love that these cakes are mini-sized. They make perfect little desserts for a party or get together. If you let them cool completely before topping with cream, the cream will hold its place, which makes the presentation last longer if you’re serving to a party.

I particularly like the flavor of blood oranges; they are less acidic and have almost a raspberry flavor mixed in with the orange flavor. Plus they’re such showoffs! The color is beautiful, like a jewel. The perfect tops for our Mini Blood Orange Upside Down Cakes. I hope you give these little cakes a try! I have had a sweet tooth lately, and if you missed last week’s sweet, check it out: Nutella and Halva Babka Buns. Take care and be well, xo Kelly

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Mini Blood Orange Upside Down Cakes

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Dessert – American

By Adapted from Southern Living – Serves: Makes 6 Mini Cakes

Prep Time: 20 Minutes – Cooking Time: 25-35 Minutes – Total Time: ~1 Hour

These cute little Mini Blood Orange Upside Down Cakes are super easy and they make a pretty, Valentine-colored dessert.

Ingredients

• 3-4 Blood Oranges
• 1 cup All Purpose Flour
• 1/2 cup Almond Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Kosher Salt
• 1 cup White Sugar
• 1/2 cup Unsalted Butter, at room temperature, plus more for greasing the ramekins
• 2 Large Eggs
• 2 tsp. Blood Orange Zest, plus more for optional garnish
• 1/2 cup Sour Cream
• 1/3 cup Whole Milk
• Whipped Cream, for serving

Instructions

1

Preheat the oven to 350 degrees F.

Prep

2

Be sure to zest the oranges before peeling them. To peel, slice the ends off of the orange. Then with a cut side down, use a utility knife to slice the peel off in vertical strips, working the shape of the orange so as not to lose too much of the flesh. Then slice the orange into 1/4-inch thick wheels.

3

Prep the 6 ramekins by greasing the inside of each ramekin with butter. Then coat the buttered inside with a thin layer of sugar.

4

Lay a few blood orange wheels in a single layer in the bottom of each ramekin. I cut smaller wheels in half to fill the negative space. We want most, if not all, of the ramekin bottom covered with orange.

5

Repeat with all 6 ramekins, set them on a sheet tray and set aside.

Cake Batter

6

Whisk together the AP flour, almond flour, baking powder and salt in a bowl and set aside. Then, in a stand mixer, or with a handheld mixer, beat the sugar and butter together until light and fluffy – about 4 minutes on high speed.

7

To the butter and sugar, add each egg, one at a time, beating after each addition on high speed. Beat in the zest.

8

Then reduce the speed to low and add half the flour mixture, beat to incorporate; then alternate adding first the sour cream, beat to incorporate; then the remaining flour, beat to incorporate; then the milk, beat until smooth.

9

Spoon the batter in each ramekin and smooth the tops. We're ready to bake!

10

Slide the sheet pan with the mini cakes on the center rack in the preheated oven and bake for 25-35 minutes. My cakes took 35 minutes. The cakes are done when a cake tester comes out clean.

11

Let the cakes cool for about 10 minutes before unmolding. To unmold, run a sharp knife around the edges (if needed) and invert the ramekin onto a plate or serving dish.

12

Top with fresh whipped cream and orange zest, serve while still warm.

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