Orange slices are the new pineapple in this upside-down delight. (And we might even like it better than the original.)
Orange-Pecan Upside-Down Cake
Yields: 1 (8-inch) cake
- ¼ cup unsalted butter, melted
- ¾ cup firmly packed light brown sugar
- 9 round orange slices (about 3 oranges), peeled
- ⅓ cup pecan pieces
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1½ cups all-purpose flour
- ½ cup finely ground pecans
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ⅔ cup whole buttermilk
- Preheat oven to 350°.
- For topping: Pour melted butter into an 8×8-inch metal cake pan. Using a pastry brush, lightly brush butter up the sides of the pan. Sprinkle with brown sugar. Arrange orange slices in a single layer over brown sugar. Sprinkle pecans -in between orange slices.
- For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest.
- In a medium bowl, whisk together flour, ground pecans, baking powder, baking soda, salt, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter over oranges, smoothing top. (Do not stir.)
- Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake; carefully invert onto a flat serving plate. Serve warm or at room temperature.