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  • Grant Melton

Orange & Olive Oil Upside-Down Skillet Cake


This impressive upside-down cake is perfect for winter, when oranges are at their tastiest (and cheapest!) Feel free to replace the oranges with lemons for a tangier version. See video below!


Orange & Olive Oil Upside-Down Skillet Cake

2 oranges

2 eggs

½ cup olive oil

1 ½ cup sugar, divided

1 ¼ cups flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons butter

1 ounces orange liquor, such as Gran Marnier

Whipped cream, for serving

Preheat oven to 350.

Line a sheet tray with paper towels. Using a mandolin, or really sharp knife, cut the oranges into round slices that are about ¼-inch thick. Place the oranges onto the paper towel lined sheet tray. Once the sheet tray is full, cover with another layer of paper towels and place the rest of the oranges on top. Place another layer of paper towels over the last few slices o range and gently press to dry them out a bit. Set aside.

In a medium mixing bowl, whisk together the eggs, olive oil and 1 cup of sugar. Mix until completely smooth. In another medium bowl, mix together flour, baking powder and salt. Add the dry ingredients into the wet and, using a spatula, fold until the batter has no more dry spots of flour. Set aside.

Place a 10-inch cast-iron skillet over high heat and add the butter. Pour the remaining ½ cup sugar onto a plate. Remove the paper towels from the oranges and, working quickly, coat both sides of the orange slices with sugar, shaking off any access and place in into the hot cast iron skillet. Make one layer to completely cover the bottom of the pan and then add any extra orange slices right over the top of them. Once all the orange slices are in the pan, cook for minute or two or until the sugar begins to get bubbly on the sides. Carefully add in the shot or orange liqueur, it will must likely ignite, so be prepared. Cook for a few minutes or until the flame dies down. Pour the cake batter into the center of the pan, directly on top of the oranges. Spread the cake batter slightly, but it’ll spread out in the oven so you don’t need to spread it too much.

Place the pan into the oven and bake for 35 minutes.

Let cool for 15 minutes before inverting onto a plate. Let cool for a few hours before slicing into it.

Serves 6-8


Photo credit: Emily Rieger