Description
This light and fluffy upside down mimosa orange cake is bright, citrusy, and soaked with just the right touch of champagne. It’s basically brunch in cake form and the kind of sunny, effortless showstopper that feels made for sharing at a summer gathering.
Ingredients
Units
Scale
Orange Topping
- 4 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 3–4 oranges, thinly sliced, leave peel on or remove as preferred (zest 1 orange before slicing)
Cake
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large egg whites
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2/3 cup dry champagne
Instructions
- Prep the cake pan: Preheat oven to 350°F. Grease a 9 inch round cake pan and line the bottom with parchment paper. Pour the melted butter into the pan and gently swirl until the bottom is evenly coated. Sprinkle the sugar over the butter, then arrange the orange slices on top in an overlapping circular pattern until the entire surface is covered. Set aside while you prepare the batter.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
- Beat the butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the sugar and continue mixing until the mixture is light, fluffy, and pale in color.
- Add the remaining wet ingredients: Add the egg whites one at a time, mixing well after each addition. Add the vanilla and orange zest and mix until fragrant and fully combined.
- Add the dry ingredients and champagne: Gradually add the flour mixture and champagne, alternating between the two. Start and finish with the dry ingredients and mix just until everything comes together.
- Bake the cake: Pour the batter over the orange slices and gently spread it into an even layer. Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes. Place a serving plate over the top of the pan, carefully flip the cake over, and lift away the pan. Remove the parchment paper and let the cake finish cooling at room temperature for at least 1 hour. Slice and enjoy!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Calories: 437
- Sugar: 44g
- Sodium: 206mg
- Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 46mg