Orange Upside Down Cake

Seasonal oranges simmer in a pomegranate and molasses syrup to dress up a yellow cake and create a show-stopper dessert for your winter table.

Orange Upside Down Cake

We’re closing our salute to winter citrus with a beautiful dessert, Orange Upside Down Cake. It’s a delicious and uncomplicated dessert that’s pretty enough for company. When I made it, I gave the second cake to a friend for her family dinner, and it received rave reviews!

Oranges are gorgeous this time of year, and I encourage you to look beyond the typical navel orange for this cake. Cara cara oranges have a beautiful pink color inside and are a little less acidic. Blood orange flesh is a stunning ruby color, almost like a pomegranate seed. If you can’t find these in your grocery store, navel oranges certainly would work in this recipe.

An upside down cake is one of my favorite desserts to make because it packs a “wow” with very little effort on my part. I also love its timeless appeal. Many of you probably remember Pineapple Upside Down Cake from your childhood; it’s been around since the 1920s. While those yellow rings with the cherry center are pleasing, swapping citrus for pineapple in my Orange Upside Down Cake is a nice switch, and I think makes for a more sophisticated presentation. So, let’s get to baking!

To make Orange Upside Down Cake, which yields four servings, you’ll need these ingredients:

• 2 navel oranges (cara cara or blood oranges)

• ¼ pomegranate juice

• ¼ molasses or dark corn syrup

• 1/3 cup orange juice

• 2 tablespoons unsalted butter

• 1 yellow cake mix

• 1 cup milk

• ½ cup vegetable oil

• 4 eggs

• 2 tablespoons orange zest

• 1 teaspoon orange extract

Directions for Orange Upside Down Cake

Zest one of the navel oranges (about 2 tablespoons). Thinly slice both oranges, leaving skin on fruit.

In a medium saucepan, add pomegranate juice, molasses, orange juice, and butter. When it starts to bubble, add orange slices and turn heat down to low. Simmer fruit for 3 minutes, stir to turn over slices in pan and simmer another 3 minutes.

Prepare a 10-inch round cake pan by lightly buttering bottom and sides. Line bottom with parchment and lightly coat with cooking spray.

When oranges have softened, arrange slices in the pan. Continuing to cook liquid for about 5 minutes more until a light syrup consistency is achieved. Pour syrup over fruit. Transfer pan to freezer so syrup will set up, about 15 minutes. Do not allow it to freeze.

Meanwhile, preheat oven to 350 degrees F. In a large mixing bowl, add cake mix, milk, oil, eggs, orange zest and orange extract. Mix on medium speed for 2 minutes and pour into pan. Bake for about 30 minutes or until toothpick comes out clean.

Cool cake on a rack for 30 minutes. Run a knife around the pan’s edge and invert onto a serving plate. Remove parchment and allow to cool an additional half hour before serving.

Notes for your kitchen

Boxed mixes will yield 2 cake rounds. You can go two routes with the extra batter:

1.     Bake a dozen cupcakes with leftover batter and freeze for later.

2.     Make a second Orange Upside Down Cake, which is what I did. If you choose to do this, simply slice an extra orange. Bump up the bump up the pomegranate juice and syrup by 1 tablespoon and orange juice by 2 tablespoons.

Here’s another tip. If you don’t have molasses or dark corn syrup in the pantry, use brown sugar (preferably dark brown sugar); same ¼ cup.

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Notes for your kitchen

Boxed mixes will yield 2 cake rounds. You can go two routes with the extra batter:

1.     Bake a dozen cupcakes with leftover batter and freeze for later.

2.     Make a second Orange Upside Down Cake, which is what I did. If you choose to do this, simply slice an extra orange. Bump up the bump up the pomegranate juice and syrup by 1 tablespoon and orange juice by 2 tablespoons.

Here’s another tip. If you don’t have molasses or dark corn syrup in the pantry, use brown sugar (preferably dark brown sugar); same ¼ cup.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

How to freeze citrus

Follow these simple freezer tips to save money.

Those bags of beautiful navel oranges look wonderful in the grocery store, but be honest; you don't always eat every one. Especially for smaller households, large amounts of any produce can lead to food waste. One solution might be to buy less per trip to the grocer. But learning how to get the most out of your freezer is another helpful hack. That's what we're talking about today.

Tips for storing citrus

A bowl of lemons looks so pretty on your kitchen counter and the fragrance can be enticing. But remember that citrus fruits kept at room temperature will be good for about a week. After that, it's best to move them into the refrigerator where they will last for three to four weeks. I like to use washable and reusable mesh bags inside my refrigerator for most fruits and vegetables. The key is to lock out moisture and allow for cold air to circulate.

Tips to freeze citrus

Oranges, lemons, limes, and grapefruits can be frozen whole or sliced, according to the folks at Stop Food Waste. Be sure fruit is washed and dry before freezing. Whole citrus can be simply placed in a freezer bag. It's so easy to zest a frozen orange! Thaw whole citrus fruits in cold water for 15 minutes or zap in the microwave for just a few seconds. These fruits are perfect now for juicing.

Wedges or slices of citrus should be frozen flat first on a parchment-lined baking sheet. Once frozen, place the wedges or slices in a freezer bag and use in your recipes or add to drinks.

By adopting these simple tips in your kitchen, you'll never toss a shriveled orange again!

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Citrus and Steak Salad

Juicy orange and grapefruit segments brighten a steak salad for a lightened up winter meal.

Citrus and Steak Salad

We’re celebrating citrus this month: oranges, grapefruits, lemons, and limes are in season, and they are wonderful. These fruits add a little sunshine to my February. My frame of mind instantly brightens when the perfume of a sliced lemon hits my nose.

While fresh citrus is perfect for fruit salads such as my Sexy Citrus Fruit Salad and baking, including my Orange and Cranberry Quick Bread, it can be a welcome addition to a savory recipe, too. For example, the acidity of an orange and grapefruit cuts through a rich steak in this week’s recipe, Citrus and Steak Salad. It’s a winning combination that will set your mind toward warmer days ahead (something I need today as I watch a heavy snow fall outside my office window).

To make Citrus and Steak Salad, which yields four servings, you’ll need these ingredients:

• 1½ pounds flat iron steak

• 2 cups Citrus Balsamic Vinaigrette, divided (recipe below)

• ½ cup orange segments

• ½ cup grapefruit segments

• 2 quarts baby spinach

• ½ cup red onion, thinly sliced

• ½ cup cherry tomatoes, halved

• ½ cup radish, thinly sliced

• ½ cup cucumber, thinly sliced

• ½ cup crumbled goat cheese

Directions and ingredients for Citrus Balsamic Vinaigrette

• ½ cup freshly squeezed orange juice

• 2 teaspoons orange zest

• ¼ cup lemon juice

• ½ cup balsamic vinegar

• 2 tablespoons honey

• 2 teaspoons garlic, minced

• 1 tablespoon Dijon mustard

• 1½ cups olive oil

• Salt and pepper to taste

Combine orange juice, tangerine juice, orange zest, lemon juice, balsamic vinegar, honey, garlic, and Dijon mustard. Slowly drizzle in olive oil while whisking vigorously. Add salt and pepper according to your taste.

What’s a flat iron steak?

A flat iron steak 1998 comes from shoulder of the animal. Yields a rich, beefy flavor. Also known as butcher’s steak it has gained popularity because it eats like an expensive cut while going easy on your budget (price near me, about $12 per pound). If it’s not in your meat case, ask your butcher to cut one for you. However, substitutes for a flat iron could be a skirt steak or flank steak. Sirloin steak is also comparable in price to a flat iron.

Directions for Citrus and Steak Salad

Place flatiron steak in container and add 1 cup citrus balsamic vinaigrette. Marinate in refrigerator at least 30 minutes or up to 3 hours.

Heat grill (or grill pan) to medium-high heat. Grill steak to medium-rare or medium. Remove from heat and rest 5 minutes before slicing thinly.

In large mixing bowl, combine orange segments, grapefruit segments, baby spinach, red onion, cherry tomatoes, radish, and cucumber. Add remaining citrus balsamic vinaigrette, as desired, and toss well to combine.

To serve, divide salad and sliced steak among four plates and top with crumbled goat cheese. I also like to add a slice or two of crusty bread or warm garlic bread to round out the meal.

Citrus and Steak Salad is a nice switch from winter braises and stews. Give the recipe a try and let me know how it worked for you!

My citrus celebration continues next week with a sweet dessert for you, so stay tuned.

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About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.