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Orange-Pistachio Upside-Down Cake

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Orange-Pistachio Upside-Down Cake is a vibrant, elegant dessert featuring caramelized orange slices atop a moist pistachio cake. The nutty, citrusy flavors and glossy topping make it both visually stunning and deliciously unique.

Ingredients

  • 3 tbsp unsalted butter (for topping)
  • 1/2 cup brown sugar (for topping)
  • 2 medium oranges, thinly sliced and seeds removed
  • 3/4 cup shelled pistachios, finely ground
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1/2 cup whole milk or buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small saucepan, melt the butter for the topping and stir in the brown sugar until dissolved. Pour evenly into the prepared pan.
  3. Arrange orange slices in a single layer over the caramel mixture, overlapping slightly if needed.
  4. In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt.
  5. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  6. Add eggs one at a time, beating well after each addition.
  7. Mix in orange zest and vanilla extract.
  8. Add dry ingredients in batches, alternating with the milk or buttermilk. Mix just until combined.
  9. Spread the batter evenly over the orange slices in the pan.
  10. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool the cake in the pan for 10–15 minutes, then run a knife around the edge and carefully invert onto a serving plate. Remove parchment and cool slightly before serving.

Notes

  • Use unsalted pistachios to control saltiness.
  • Thinly sliced oranges with peel provide a beautiful presentation.
  • Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For deeper flavor, add orange juice or cardamom to the batter.
  • To prevent bitterness, remove seeds and optionally blanch orange slices.

Nutrition

Find it online: https://thefamilycooking.com/orange-pistachio-upside-down-cake/