Upside-Down Orange Olive Oil Cake with Rosemary

Written by: Cooks of Heraclea

Time: 1 hour

Ingredients: 14

Slice of upside-down orange olive oil cake held up to the light, topped with a caramelized Cara Cara orange round

This is the cake we bake when the winter citrus arrives. Cara Cara slices go down first, over butter and sugar, and caramelize into a glossy, jewel-bright top. The batter is simple — orange zest rubbed into sugar, eggs, yogurt, and a generous pour of our rosemary-infused olive oil, which gives the crumb a quiet piney depth you can't quite place but won't forget. Flip it warm, peel back the parchment, and watch the top reveal itself. Serve at room temperature with tea or coffee. No frosting required — the oranges do the work.

Ingredients:

Sugar–Orange Bottom

3–4 oranges (Cara Cara preferred)
3 tablespoons unsalted butter
⅓ cup (65 g) granulated sugar

Olive Oil Cake Batter

Zest of 2 oranges
¾ cup (150 g) granulated sugar
3 large eggs, at room temperature
½ cup (100 g) Heraclea Rosemary Infused Olive Oil
¼ cup (60 g) freshly squeezed orange juice (from the zested oranges)
1 tablespoon vanilla bean paste
¼ cup (50 g) thick strained yogurt
¼ teaspoon kosher salt
2 cups (240 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder

Steps:

Prepare the Sugar–Orange Bottom

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
Using a sharp knife, slice off the top and bottom of each orange. Stand the orange upright and carefully remove the peel and pith, following the curve of the fruit. Slice the oranges into thin rounds, removing any seeds as you go. You'll need slices from 3–4 oranges, depending on size, to line the pan.
Melt the butter in the microwave. Brush evenly over the parchment-lined pan, then sprinkle the sugar in an even layer over the butter.
Arrange the orange slices in a tight, single layer over the sugar. Fill in the gaps with smaller pieces of the oranges. Set aside while you prepare the batter.

Make the Cake Batter

In a large bowl, combine the orange zest and sugar. Rub them together with your fingers until the mixture is fragrant and resembles damp sand.
Add the eggs and whisk until the mixture becomes slightly frothy.
Whisk in the olive oil, orange juice, vanilla bean paste, yogurt, and salt until smooth.
Sift the flour, baking soda, and baking powder directly into the bowl. Gently fold until just combined.
Pour the batter evenly over the arranged orange slices and smooth the top.

Bake and Unmold

Bake for 35–40 minutes, until the top is golden and a toothpick inserted into the center comes out mostly clean with a few crumbs.
Let the cake cool briefly in the pan. Place a serving plate over the pan and carefully invert. Gently wiggle until the cake releases, then lift off the pan, peel away the parchment, and reveal the caramelized orange top.
Slice and serve at room temperature with a cup of tea or coffee.