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Orange-Pistachio Upside-Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Orange-Pistachio Upside-Down Cake combines the bright, citrus flavor of Sumo oranges with the rich, nutty taste of pistachio butter in a moist, buttery cake. The cake features a stunning caramelized orange topping that bakes beneath the cake batter, creating a beautiful rose pattern when inverted. Topped with a luscious orange mascarpone frosting and crushed pistachios, this dessert is both elegant and bursting with flavor, perfect for special occasions or a gourmet 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

Orange Topping:

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

Dry Ingredients:

  • ¾ cup (90g) all-purpose flour
  • 1 tablespoon (7g) powdered buttermilk
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt

Batter:

  • 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 (240ml) 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 and 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 until sugar dissolves and mixture darkens slightly. Turn heat low, whisk in 2 tablespoons heavy cream, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Simmer for 1 minute, then pour into the prepared pan, smoothing evenly. Refrigerate for 15 minutes.
  2. Prepare the oranges: Peel and separate 2 Sumo Citrus oranges into segments, slicing each segment in half lengthwise. Toss the orange segments gently in a bowl with 1 tablespoon cornstarch and 1 tablespoon granulated sugar until coated.
  3. Make the dry mixture: Sift ¾ cup flour, 1 tablespoon powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a bowl. Set aside.
  4. Make the batter: In a large bowl, cream together 4 tablespoons room temperature butter and ½ cup granulated sugar using an electric hand mixer. Beat in 2 eggs and 2 tablespoons pistachio butter until smooth. Add half the dry ingredients and beat until just combined. Add half the milk and beat again until combined. Repeat with the remaining dry ingredients and milk, adding 1 teaspoon orange zest and 1 teaspoon vanilla extract. Mix gently—do not over-mix.
  5. Assemble the cake: Remove the caramel pan from the refrigerator. Arrange the prepared orange segments tightly in concentric circles on the caramel to create a rose pattern. Pour the batter evenly over the oranges and smooth the top with a spatula.
  6. Bake the cake: Place the cake in the oven and bake for 48 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let stand at room temperature for 1 hour; the cake will still be warm.
  7. Flip the cake: Using a large plate, carefully invert the cake onto it so the oranges are on top. Let the cake cool completely over 1 hour.
  8. Prepare the frosting: In a mixing bowl, combine 1 cup heavy cream, 1 teaspoon orange zest, 1 teaspoon vanilla extract, and sift in ½ cup powdered sugar. Beat with an electric mixer until soft peaks form. Add 4 ounces mascarpone cheese and beat until stiff peaks form, taking care not to overmix.
  9. Frost the cake: Cover and refrigerate the frosting until cake is completely cool. Then transfer frosting to a piping bag or use a spatula to spread the frosting evenly over the top of the cake.
  10. To serve: Sprinkle crushed pistachios on top for garnish. Slice and enjoy your vibrant orange and pistachio upside-down cake!

Notes

  • Sumo Citrus oranges have a thick peel and are very sweet and juicy, making them ideal for this cake. If unavailable, use any seedless navel or blood orange segments.
  • Pistachio butter can be homemade by grinding shelled pistachios until smooth or store-bought can be used for convenience.
  • Ensure not to over-mix the batter to maintain a tender crumb.
  • Letting the cake cool completely before frosting helps the frosting set better without melting.

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