Hi there friends!
Yes, you read the title correctly…Orange (not pineapple) Walnut Upside Down Cake. 🙂
You’re probably wondering how and why I came up with the idea to use oranges instead of pineapple. The answer is quite simple… My hubby’s auntie sent us a beautiful box full of oranges, nuts and dates for Christmas. While we have eaten a large portion of the oranges, we still have quite a few and I wanted to find a different way to serve some of them.
I figured I would try them in an upside-down cake and I’m sure glad I did! The tangy oranges were a very tasty contrast to the sweet maraschino cherries and brown sugar sauce.
I’m already thinking of other fruits and add-ins that I want to try in upside-down cakes. I’ll be sure to update you with any new recipes. 🙂
Here’s how I made this one…
Orange-Walnut Upside-Down Cake
- 2 tablespoons butter, melted
- 1/3 cup brown sugar
- 1 tablespoon water
- 2-3 large oranges, peel cut off and cut into slices
- approximately 10 maraschino cherries, cut in half
- 1 1/3 cup flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 2/3 cup milk
- 1/4 cup butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees and spray 9-inch round cake pan with cooking spray.
- Stir together butter, brown sugar and water in small bowl. Pour into bottom of cake pan.
- Arrange oranges and cherries on top of the butter-brown sugar mixture. Set aside.
- Combine remaining ingredients, except walnuts in mixer bowl. Mix on medium speed until well combined. Stir in walnuts.
- Carefully spread batter on top of oranges and cherries.
- Bake for 30-40 minutes or until knife inserted in center comes out clean.
- Cool thoroughly, then invert onto cake plate.
- Refrigerate leftovers.