Herb-Infused Bliss: Orange Rosemary Upside-Down Cake Recipe
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There’s something magical about flipping a cake and revealing that glossy, golden top — especially when it’s layered with thin slices of caramelized orange and kissed with rosemary. This Orange Rosemary Upside-Down Cake is rustic and radiant, with a sunny citrus flavor and a hint of herbal brightness. I love how the rosemary deepens the flavor without overpowering it. It’s the kind of cake that looks fancy but feels down-to-earth — just like the best kind of moms.
📌 Why You’ll Love This Recipe
- 🍊 Beautiful caramelized orange topping
- 🌿 Fragrant rosemary pairs surprisingly well with citrus
- 🍰 Moist and flavorful with minimal effort
- 🌞 A sunny centerpiece for brunch or dessert
- 🔄 No frosting needed — just flip and serve!
📌 Quick Reference Section
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Dietary Info: Vegetarian
Key Ingredients at a Glance: oranges, fresh rosemary, butter, eggs, flour, sugar
📌 Ingredients List
For the Topping:
2–3 small oranges, thinly sliced
3 Tbsp unsalted butter
⅓ cup brown sugar
For the Cake:
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp finely chopped fresh rosemary
Zest of 1 orange
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup milk (or orange juice for a citrus boost)
Optional Add-Ins & Customizations:
Add a pinch of cinnamon to the batter
Use blood oranges for extra visual flair
Swap rosemary for thyme for a milder herb note
📌 Step-by-Step Cooking Instructions
Prepare the Topping
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small saucepan, melt butter and brown sugar together until bubbly and smooth. Pour into prepared pan.
- Arrange orange slices over the brown sugar mixture in a single layer, slightly overlapping.
Make the Cake
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time. Stir in vanilla, rosemary, and orange zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet in three parts, alternating with milk. Mix until just combined.
- Gently pour batter over the oranges, smoothing the top.
Bake & Flip
- Bake for 40–45 minutes or until golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10–15 minutes. Run a knife around the edges and invert onto a plate. Carefully peel off parchment.
📌 Serving & Pairing Ideas
Serve warm or at room temp with whipped cream or Greek yogurt
Garnish with rosemary sprigs or orange zest curls
Perfect with earl grey tea, mimosas, or a light herbal spritz
📌 Storage & Make-Ahead Tips
Room temp: Store loosely covered for up to 2 days
Fridge: Keeps well up to 4 days — reheat gently if desired
Make ahead: Bake 1 day in advance and warm slightly before serving for best texture
📌 Final Thoughts & Call to Action
There’s something celebratory about this cake — it’s citrusy, earthy, and just dramatic enough to steal the show. If you’ve never tried baking with rosemary before, this is a beautiful place to start. Let me know how yours turns out! Tag @SouthernSoilSunshine or share it with someone who loves a little flair with their dessert. 🍊✨
🌿 Keep baking with herbs: Chamomile Vanilla Bundt Cake or Mint Chocolate Snack Cake!
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