The Cast Iron Orange Olive Oil Upside Down Cake is a moist, fragrant cake with a hint of spice and a texture similar to bread pudding. Made in a skillet, it features caramelized oranges atop a vanilla cake, combining all-purpose and almond flours. It takes under an hour and a half to prepare and has become a go-to holiday dessert, with the author making it several times due to its irresistible taste.
Best Cast Iron Orange Cake Recipe
A cast iron orange cake recipe is a delightful dessert that combines the rich flavors of oranges with the rustic charm of cast iron cooking. It’s a simple yet elegant treat that can be enjoyed on lazy Sunday mornings or as a sweet snack throughout the week.
Cast iron orange cake recipe typically involves using whole oranges, including the skin and pith, which are caramelized to perfection in a cast iron skillet. The cake itself is infused with the fragrant essence of oranges, creating a moist and flavorful crumb. Overall, this cast iron orange cake recipe offers a delightful combination of citrusy sweetness with its magical ability to improve with each passing day. This nyt orange cake is a beloved favorite for any occasion.
Cast Iron Orange Cake Recipe Ingredients
- 2 cups granulated sugar (400 grams)
- 2 navel oranges
- Olive oil, for greasing the pan
- 2 teaspoons vanilla extract
- Pinch of kosher salt
- 1 cup unsalted butter, at room temperature (226 grams)
- 2 large egg yolks, at room temperature
- 2 cups all-purpose flour (255 grams)
- 1/4 cup semolina flour (or an additional 1/4 cup all-purpose flour) (50 grams)
- 2 teaspoons baking powder
- 1 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
- 1/2 cup chopped toasted walnuts (60 grams)
How to Make Cast Iron Orange Cake Recipe
- Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to heat up while you prepare the batter.
- In a stand mixer bowl, combine the granulated sugar with the finely grated zest of one orange. Set this mixture aside.
- Trim the ends off both oranges, then cut them into 8 pieces each. Puree the oranges in a blender or food processor until smooth. You’ll need about 1 1/2 cups of puree.
- To the bowl of sugar and zest, add the vanilla extract, fennel seeds (if using), and a pinch of salt. Mix these together vigorously by hand.
- Once the sugar mixture is fragrant, add the room temperature butter to it. Cream together the butter and sugar mixture on medium-high speed until fluffy, which should take about 5 minutes.
- Next, add the room temperature egg yolks to the butter mixture and beat until well incorporated, which should take around 1-2 minutes.
- Whisk together the all-purpose flour, and, if using, semolina flour, baking powder, and salt in a separate bowl.
- Scrape down the sides of the mixing bowl and paddle, then stir the batter to ensure it’s well mixed.
- Slowly incorporate the reserved orange puree into the batter on medium-low speed, then increase to medium-high to blend well.
- Gradually add the dry ingredients to the mixer while it’s on low speed. Increase the speed to medium-high, scraping down the bowl and paddle until the batter is thoroughly mixed.
- Stir in the chopped toasted walnuts until they are evenly distributed throughout the batter.
- Carefully remove the hot cast iron skillet from the oven and brush it generously with olive oil. Pour the batter into the skillet, ensuring it is spread evenly across the surface.
- Bake the cake for 35 to 45 minutes, or until the cake is set in the middle and golden brown on top. You can check for doneness by inserting a cake tester into the center. It should come out clean when the cake is done.
- Allow the cake to cool in the skillet for about 30 minutes before serving. Enjoy warm or at room temperature.
Expert Tips for Orange Cake Recipe
- Choose the Right Oranges: Choose for fresh and juicy oranges for the best flavor. Valencia oranges are ideal for their thin skin and sweet taste.
- Slice Oranges Evenly: When slicing the oranges for the topping, aim for uniform thickness to ensure even caramelization and a visually appealing presentation.
- Dry Candied Orange Slices: If using candied orange slices, make sure they are thoroughly dried before arranging them on top of the cake batter to prevent excess moisture.
- Be Patient with Caramelization: Allow the oranges to caramelize properly before adding the cake batter. This step enhances the flavor and texture of the finished cake.
- Let it Rest: Allow the cake to cool in the skillet for a few minutes before inverting it onto a serving platter. This helps the caramelized oranges settle and ensures a clean release.
- Serve with Love: Enjoy the cast iron orange cake recipe warm or at room temperature, perhaps with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
FAQ’S
Why bake in cast iron?
Baking in cast iron is great because it spreads heat evenly, cooking your cake just right. The skillet keeps things moist inside and gives your cast iron orange cake recipe a tasty crust.
What cannot be cooked in cast iron?
You shouldn’t cook foods like tomatoes or citrus in cast iron because they might react with the skillet and change the taste. Also, foods with lots of water, like fish, can make the skillet rusty if not handled properly. But making a best cast iron orange cake recipe is totally fine.
Can I use olive oil to season cast iron?
Yup, olive oil works fine for seasoning cast iron. Just coat the skillet with a thin layer of olive oil and bake it in the oven to make it non-stick. It’s perfect for preparing your cast iron orange cake recipe.
How long to bake cast iron in oven?
For baking in cast iron, preheat the oven to 350°F and heat the skillet for about 10-15 minutes. Then, bake your cake for 35-45 minutes until it’s golden brown and cooked in the middle. Let it cool for 30 minutes before serving your cast iron orange cake recipe.
What destroys cast iron?
Moisture and acidic foods without proper seasoning can ruin cast iron by causing rust. Harsh cleaning methods like scrubbing too hard or soaking for a long time can also damage it. But if you care for it well, you can keep baking your cast iron orange cake recipe without worries.
What is the best oil for cast iron cooking?
The best oil for cooking in cast iron is one that can handle high heat and won’t change the taste of your food, like vegetable oil or canola oil. Use them to grease your skillet or add extra flavor to your cast iron orange cake recipe.
More Delicious Cake Recipes
- Italian Hangover Cake Recipe
- Apple Mortgage Cake Recipe
- Cookie Butter Cake Recipe
- Grits Cake Recipe
- Cherry Chip Cake Recipe
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Best Cast Iron Orange Cake Recipe With Olive Oil
Ingredients
- 2 cups granulated sugar 400 grams
- 2 navel oranges
- 2 teaspoons vanilla extract
- 1 teaspoon fennel seeds lightly toasted and coarsely ground (optional)
- Pinch of kosher salt
- 1 cup unsalted butter at room temperature (226 grams)
- 2 large egg yolks at room temperature
- 2 cups all-purpose flour 255 grams
- ¼ cup semolina flour or an additional 1/4 cup all-purpose flour (50 grams)
- 2 teaspoons baking powder
- ½ cup chopped toasted walnuts 60 grams
- Olive oil for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet in the oven to heat up while you prepare the batter.
- In a stand mixer bowl, combine the granulated sugar with the finely grated zest of one orange. Set this mixture aside.
- Trim the ends off both oranges, then cut them into 8 pieces each. Puree the oranges in a blender or food processor until smooth. You'll need about 1 1/2 cups of puree.
- To the bowl of sugar and zest, add the vanilla extract, fennel seeds (if using), and a pinch of salt. Mix these together vigorously by hand.
- Once the sugar mixture is fragrant, add the room temperature butter to it. Cream together the butter and sugar mixture on medium-high speed until fluffy, which should take about 5 minutes.
- Next, add the room temperature egg yolks to the butter mixture and beat until well incorporated, which should take around 1-2 minutes.
- Whisk together the all-purpose flour, and, if using, semolina flour, baking powder, and salt in a separate bowl.
- Scrape down the sides of the mixing bowl and paddle, then stir the batter to ensure it's well mixed.
- Slowly incorporate the reserved orange puree into the batter on medium-low speed, then increase to medium-high to blend well.
- Gradually add the dry ingredients to the mixer while it's on low speed. Increase the speed to medium-high, scraping down the bowl and paddle until the batter is thoroughly mixed.
- Stir in the chopped toasted walnuts until they are evenly distributed throughout the batter.
- Carefully remove the hot cast iron skillet from the oven and brush it generously with olive oil. Pour the batter into the skillet, ensuring it is spread evenly across the surface.
- Bake the cake for 35 to 45 minutes, or until the cake is set in the middle and golden brown on top. You can check for doneness by inserting a cake tester into the center. It should come out clean when the cake is done.
- Allow the cake to cool in the skillet for about 30 minutes before serving. Enjoy warm or at room temperature.
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