BAKES/ SWEETS

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.

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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.

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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

Key Equipment

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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  • Dana
    February 9, 2023 at 9:28 am

    These look like a delightful Valentine treat. I’d like to try them, but I’m wondering what size ramekin you suggest?
    Thanks, Kelly. Your photo directions are terrific!!

    • Kelly Djalali
      February 9, 2023 at 12:22 pm

      Hi Dana, 6-8 ounce ramekins will work for this recipe. Thanks so much for stopping by! xo Kelly

  • Terry
    February 9, 2023 at 10:51 am

    These look good, I have only had pineapple upside down but I love blood oranges so yes I will give this a shot ❤️🤗 mom
    PS I love your plates very cute

    • Kelly Djalali
      February 9, 2023 at 12:22 pm

      Aren’t those fun plates! Thanks Mom, I am sure you will love these little cakes. xo Kelly

  • Mari
    February 9, 2023 at 4:15 pm

    I love those adorable little cakes, and the plates are a delight. When I was a child, my mother, amd everyone’s mother, made upside down cakes, but only with pineapple, which we didn’t like. As we got older, we did develop a liking for pineapple, but no one really made any other kind of upside down anything. I especially like the idea of blood oranges in these for that vibrant splash of color, fot Valentine’s Day. Or any day. It’s a nice change from all the chocolate desserts that everyone is posting. Chocolate is okay, but after weeks of seeing chocolate everything under the sun, my tolerance is nil! These are so pretty to look at, and a nice nod to spring, which is just around the corner. While they are almost too pretty to eat, but I’m sure my family will not let them stop them. Thank you for a delightful recipe. Happy Thrilling Thursday to the Djalalis, two footed and four footed, and to Terry. Why is it thrilling you ask? Tomorrow is Friday. I’m late commenting today because the conure was in a snit and bit my thumb. The child has a temper!

    • Kelly Djalali
      February 10, 2023 at 7:03 am

      Happy Friday Mari! I am sure you whole family will enjoy these little cakes! I agree about the chocolate; I love it, but around this time year, it’s a lot of chocolate. We can pretty much make any fruit into an upside down cake. It’s fun to get creative with it. I hope your thumb isn’t too sore. Have a great day! xo Kelly

  • Sally+Burke
    February 11, 2023 at 1:05 am

    Hi Kelly, I think you have sorted out my dessert for lunch when friends come over later this month. I normally make the orange almond cake by boiling the oranges and blending and issuing almond meal, but if I can find the almond flour these will be in our table. 😍
    Happy cooking and Happy Valentines Day
    Sally 🤗

    • Kelly Djalali
      February 12, 2023 at 7:12 am

      I am sure you and friends will love these mini cakes, Sally! Thank you so much for stopping by! xo Kelly