Super Moist Eggless Orange Upside Down Cake - I did pineapple upside down some years back, and since I have some oranges left, I decided to do an eggless version of orange upside down cake. This cake is super easy but so delicious because it’s super moist and flavorful. Just love the orange cameral syrup on the top which makes the cake so tasty with the orange flavour that is so well balance in terms of the sweetness. I hope you’re inspired and give this cake a try. Enjoy!
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Ingredients:
7 inch or 17.5cm loose pan
• 120g [½ cup] orange juice, freshly squeezed
• 1 tbsp orange zest, grated
• 7 orange slices
• 75g [⅓ cup] unsalted butter
• 75g [⅓ cup] fine brown sugar
• 240g [2 cup] all-purpose flour
• 7g [1½ tsp] baking powder
• 2g [¼ tsp] baking soda
• 2g [¼ tsp] salt
• 150g [⅔ cup] unsalted butter, softened
• 180g [¾ cup + 2 tbsp] caster sugar
• 180g [¾ cup] plain yogurt
• 1 tsp vanilla extract
Instructions:
1. Squeeze the orange juice and set aside.
2. Grate 1 tbsp of orange zest, set aside.
3. Cut about 7 slices of orange, set aside.
4. In a milk pot, add in butter and brown sugar. Heat on medium low to melt the butter and dissolve the sugar. As soon as the sauce starts boiling, off the heat. Do not over cook the sauce as it will burn and become lumpy.
5. Transfer the caramel sauce into a 7inch loose pan. Spread the sauce evenly. Set aside.
6. Sift all the dry ingreidnets: flour, baking powder, baking soda and salt.
7. In a large mixing bowl, add butter and sugar. Mix on high speed for 2 minutes until creamy, fluffy and pale. Scrape the bowl occasionally.
8. Add in the yogurt and vanilla. Continue mixing until well combined.
9. Add in the sifted ingredients in 2 batches, alternate with the orange juice (also in 2 batches). Mix on low speed just to combine, do not over mix.
10. After adding the remaining orange juice, add in the zest as well. Continue mixing on low until combined. Switch to a spatula to scrape the bowl and mix.
11. In of pan of caramel sauce, lay all the orange slices evenly to fill up the entire space. Then add in all the batter. Spread evenly.
12. Bake in preheated oven at 165°C/330°F for 50-55 minutes.
13. Remove the cake from the pan.
14. Cake is ready to serve.
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