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Upside down blood orange buttermilk cakes with honey.

Upside Down Blood Orange Buttermilk Cake

Upside Down Blood Orange Buttermilk Cakes made with a layer of fresh blood oranges and a soft coconut sugar and buttermilk cake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 slices
Author Jenn


Orange Layer:

  • 3 Blood Oranges sliced and peeled
  • Cup Granulated Sugar

Cake Batter:

  • 1 Cup (128 g) All Purpose Flour
  • 1 ½ Cups (192 g) Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • ¾ Cup (150 g) Granulated Sugar
  • ½ Cup (50 g) Coconut Sugar
  • 8 Tbsp Unsalted Butter Melted
  • ¾ Cup (187.5 ml) Buttermilk
  • 1 Tbsp Blood Orange Zest
  • 2 Tbsp Blood Orange Juice
  • 3 Eggs


  • Preheat Oven to 350 F (175 C) Prepare two 6 inch cake pans with baking spray.
  • Divide the ⅓ Cup of sugar between the two pans with a light even layer.
  • Arrange the blood orange slices across the bottom of each pan.
  • Set aside.
  • In a medium bowl hand whisk together flours, salt, and baking powder.
  • Set aside.
  • In bowl of stand mixer, fitted with paddle attachment, beat together sugars and melted butter.
  • Add orange zest, orange juice, and buttermilk. Mix until incorporated.
  • Add each egg one at a time, mixing in between.
  • Scrape bottom and sides of bowl as needed.
  • Slowly spoon in flour mixture and mix on medium until cake batter is formed.
  • Divide cake batter evenly between the two pans.
  • Smooth the top of the batter with a small spatula.
  • Bake cakes on middle to lowest rack of oven.
  • Bake for 35-40 minutes until toothpick inserted into the center comes out clean.
  • Check each cake individually.
  • Place cakes on cooling rack for 15-20 minutes.
  • Run a small knife around the edges to loosen cake from pan.
  • Place a place upside down on cake pan, then flip over to allow cake to drop.
  • Serve with a honey drizzle and side of whipped cream!