Orange Upside-Down Ginger Cake
Ingredients:
- 100g (1/2 cup) brown sugar
- 2 tbsp orange juice (from the ends of the oranges used for the cake)
- 2-3 navel oranges
- 115g (1/2 cup) melted butter, cooled
- 100g (3/4 cup) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 teaspoon kosher salt
- 2 large eggs
- 100g (1/2 cup) granulated sugar
- 70g (1/4 cup) maple syrup
- 1 teaspoon vanilla extract
- 1 tbsp freshly grated ginger
- 1 tbsp orange zest
Directions:
-
Preheat the oven to 375 degrees. Spray a springform pan with nonstick spray and line the bottom with a round of parchment paper. Set the springform pan over a baking sheet lined with parchment paper to catch drips.
-
In a small bowl, whisk to combine brown sugar and orange juice until it forms a thick slurry. Pour the brown sugar mixer into the lined springform pan and spread into an even layer.
-
Melt the butter in a small saucepan and set it aside to cool.
-
Thinly slice the middle segment of the oranges with a very sharp knife. Cut the sliced oranges in half so that you have half-moon slices. Layer the slices onto the brown sugar mixture, making sure to overlap the slices like shingles.
-
In a medium bowl, whisk to combine flour, baking soda, baking powder, cinnamon, ground ginger, and salt.
-
In the bowl of a stand mixer fitted with a whisk attachment, mix on medium-high eggs and sugar until very light and fluffy, 5 minutes. If using handheld electric beaters, this will take more like 8 to 10 minutes. While the mixer is still running, pour in maple syrup and cooled melted butter. Mix for another 1 minute. Add vanilla, grated ginger, and orange zest and mix for another minute. Fold in the flour mixer with a flexible spatula until combined and no pockets of flour remain.
-
Pour the cake batter over the orange slices. Bake until deeply golden brown and the center of the cake is set, 38 to 42 minutes.
-
Transfer the cake to a wire rack to cool for 15 minutes. Run a knife or offset spatula around the edge of the cake and remove the springform mold. Place a large plate over the cake and carefully flip the cake over. Allow the cake to continue cooling until ready to be served.
A Recipe From: Eat Cho Food
