• Mother of Mugwort

Sweet Spells Sunday: Blood Orange Upside Down Cake

I have to admit, I'm absolutely in love with the aesthetic of blood oranges over all other fruit. They're eerie and beautiful and there's just no other fruit I find more witchy or spooky.

As they're seasonally more of a winter fruit, I've been stocking up as much as I can and knocking out recipe after recipe while I have them.

You may recall the blood orange donuts I made for the last flea market:

Stunning right?

And I've also been churning out things I can keep for a while once they go out of season--including blood orange syrup for everything from drinks to a topping on ice cream, and blood orange curd for meringues and other desserts.

But this week I'm going to be sharing a recipe for a Blood Orange Upside Down Cake. This recipe is a modified version of one I found on Call Me Cupcake.


- 3 tbsp. brown sugar - 1 stick butter + extra for the pan - 3 1/2 tbsp. sour cream - 1-2 blood oranges - 2 eggs - 2/3 cup granulated sugar - 1 tsp. vanilla extract - 3/4 cup all purpose flour - 1 tsp. baking powder - 1/4 tsp. salt - zest from 1 blood orange


First, preheat your oven to 350°F. Then, grease a 9 inch cake pan with butter. Sprinkle the pan with 3 tbsp. of brown sugar. Make sure the pan is completely coated.

Next, melt one stick of butter and stir in the sour cream. Set it aside to cool while you wash and slice 1-2 blood oranges thinly. Place the slices in a single layer in the bottom of the cake pan.

Beat the eggs, sugar and vanilla in a bowl with the butter, sour cream, and orange zest. In another bowl, mix the flour, baking powder and salt. Gently stir the flour mixture into the liquid mixture until smooth.

Then, pour the batter into the prepared cake pan and smooth out the top with a spatula before baking for roughly 35 minutes until cake is golden brown on top and a cake tester/knife comes out clean.

Wait for the pan to cool, then quickly and neatly flip it over on a tray or plate to release the cake.

I plated a slice with some of my blood orange curd and chocolate (since nothing pairs better with orange than chocolate). I dipped each bite of cake in the curd before eating it and they tasted absolutely superb together! To make the curd, you will essentially follow the same recipe I use for lemon curd, but use blood oranges instead!

Give it a try and let me know the results!

© 2018 by Indigo Baloch. 

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