Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange-Pistachio Upside-Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 28 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Description

This elegant Orange-Pistachio Upside-Down Cake presents a captivating blend of bright citrus flavors and rich pistachio butter. Caramelized orange segments create a stunning decorative top that caramelizes during baking, offering a delightful balance of tartness and sweetness. Finished with a luscious orange mascarpone frosting and a crunchy pistachio garnish, this cake is a perfect dessert for special occasions or a refined afternoon treat.

Ingredients

Caramel

  • 4 tablespoons (57g) butter
  • ½ cup (100g) light brown sugar
  • 2 tablespoons (30g) heavy cream
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract

Oranges

  • 2 Sumo Citrus oranges
  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (12g) granulated sugar

Batter

  • ¾ cup (90g) all-purpose flour
  • 1 tablespoon (7g) powdered buttermilk
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 tablespoons (57g) butter (room temperature)
  • ½ cup (100g) granulated sugar
  • 2 eggs
  • 2 tablespoons (32g) pistachio butter
  • ½ cup (120 ml) whole milk
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract

Frosting

  • 1 cup (240 ml) heavy cream
  • ½ cup (60g) powdered sugar
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 4 ounces (112g) mascarpone cheese
  • 2 tablespoons (16g) shelled pistachios (crushed)

Instructions

  1. Make the caramel: Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Melt 4 tablespoons of butter in a small pot over medium heat. Add ½ cup light brown sugar and cook for 3 minutes, stirring occasionally until sugar dissolves and mixture darkens. Turn heat to low; add 2 tablespoons heavy cream, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Whisk to combine and simmer for 1 minute. Turn off heat. Pour caramel into the prepared pan and smooth evenly. Refrigerate for 15 minutes.
  2. Prepare the oranges: Peel and segment the Sumo Citrus oranges, slicing each segment in half lengthwise. In a bowl, toss the segments gently with 1 tablespoon cornstarch and 1 tablespoon granulated sugar to coat.
  3. Make the batter: Sift together flour, powdered buttermilk, baking powder, and kosher salt into a bowl. In a separate large bowl, cream 4 tablespoons room temperature butter with ½ cup sugar using an electric mixer. Add eggs and pistachio butter; beat until smooth. Alternately add half the dry ingredients and half the milk, beating until just combined, then the remaining dry ingredients and milk along with 1 teaspoon orange zest and 1 teaspoon vanilla extract. Mix until just combined without overmixing.
  4. Assemble the cake: Remove the caramelized pan from the refrigerator. Arrange the prepared orange segments in concentric circles tightly overlapping to form a rose pattern. Pour batter evenly over the oranges and smooth the top gently.
  5. Bake the cake: Bake in preheated oven for 48-50 minutes, or until a toothpick inserted in the center comes out clean. Let cake stand at room temperature while still warm for 1 hour.
  6. Flip the cake: Place a large plate over the cake pan and carefully invert the cake onto the plate. Let it cool standing for 1 hour until completely cool.
  7. Prepare the orange mascarpone frosting: In a mixing bowl, combine heavy cream, orange zest, and vanilla extract. Sift powdered sugar into the bowl and beat with an electric mixer until soft peaks form. Add mascarpone cheese and beat until stiff peaks form, being careful not to overmix.
  8. Frost the cake: Transfer frosting to a piping bag or use a rubber spatula to spread the frosting evenly on top of the upside-down cake.
  9. Serve: Sprinkle crushed pistachios on top for garnish. Slice and enjoy your elegant Orange-Pistachio Upside-Down Cake.

Notes

  • For best results with the oranges, use Sumo Citrus or other easy-peeling sweet oranges to avoid bitterness from membranes.
  • Pistachio butter can be found in specialty stores or made by grinding shelled pistachios into a smooth paste.
  • Do not overmix the batter to maintain a tender crumb.
  • The frosting should be firm enough to pipe but not broken; stop mixing as soon as stiff peaks form.
  • Ensure caramel cools slightly and sets before adding oranges and batter to avoid blending the layers.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/orange-pistachio-upside-down-cake-recipe/