This Orange-Rosemary Upside Down Cake is the Winter Version of a Classic

Name: This Orange-Rosemary Upside Down Cake is the Winter Version of a Classic
Prep time: 30 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1 3/4 c. all-purpose flour, spooned and leveled; 1 tsp. kosher salt; 1 tsp. baking powder; 3/4 tsp. baking soda; 1 tbsp. orange zest plus 2 oranges (peel and pith removed and flesh cut into rounds), divided; 3/4 c. whole milk; 2 large eggs; 3/4 c. packed light brown sugar; 2 sprigs rosemary, plus 1 tablespoon finely chopped; 3/4 c. (1 1/2 sticks) unsalted butter, cut into pieces, divided; 3/4 c. granulated sugar; 1 tsp. pure vanilla extract

It's a bright and delicious option for holiday gatherings and parties this year.

By Beth BranchPublished: Dec 1, 2025

1 Rating

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Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 40 mins

Make the most of winter citrus by combining it with fresh rosemary in this easy and elegant upside down cake. Oranges, brown sugar, and butter create that classic caramelized and fruity topping that everyone loves when it comes to upside down cakes, and it looks stunning on your holiday dessert table.

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Ingredients

1 3/4 cups all-purpose flour, spooned and leveled
1 tsp. kosher salt
1 tsp. baking powder
3/4 tsp. baking soda
1 Tbsp. orange zest plus 2 oranges (peel and pith removed and flesh cut into rounds), divided
3/4 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
2 sprigs rosemary, plus 1 tablespoon finely chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided
3/4 cup granulated sugar
1 tsp. pure vanilla extract

Directions

1. Step 1Preheat oven to 350°F with the rack in the lowest position. Whisk together flour, salt, baking powder, and baking soda in a bowl. Whisk together orange zest, milk, and eggs in a separate bowl.
2. Step 2Place brown sugar, rosemary sprigs, and ¼ cup butter in a 10-inch cast-iron skillet. Cook over medium heat until sugar and butter are melted, 3 to 4 minutes. Remove from heat and discard rosemary. Arrange orange slices in single layer on top of brown sugar mixture.
3. Step 3Beat granulated sugar, chopped rosemary, and remaining ½ cup butter on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk mixture alternately, beginning and ending with flour mixture, just until flour is incorporated. Gently spread over oranges.
4. Step 4Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the skillet on a wire rack 10 minutes, then invert onto a serving platter. Serve warm or at room temperature.