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Orange Upside Down Cake

 
One serving costs about $9.03 One serving costs about $9.03 One serving costs about $9.03

$9.03 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy dessert
spoonacular Score:20%

Spoonacular Score: 20%

 

Orange Upside Down Cake takes roughly 45 minutes from beginning to end. One portion of this dish contains around 33g of protein, 263g of fat, and a total of 5131 calories. This recipe serves 1. For $9.03 per serving, this recipe covers 74% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of baking powder, dark-brown sugar, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this dessert. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 87%. If you like this recipe, take a look at these similar recipes: Upside Down Orange Cake, Upside Down Orange Cake, and Orange Upside-Down Cake.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.25 cup
0.25 cup butter
butter
0.5 cup
0.5 cup buttermilk
buttermilk
1 cup
1 cup dark-brown sugar
dark-brown sugar
1 cup
1 cup dark-brown sugar
dark-brown sugar
some
some dried cranberries
dried cranberries
1
1  egg
egg
1.5 cups
1.5 cups flour
flour
0.5 tsps
0.5 tsps ground ginger
ground ginger
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
1 cup
1 cup molasses
molasses
1.5 tsps
1.5 tsps orange peel
orange peel
2 large
2 large oranges
oranges
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup vegetable shortening
vegetable shortening
1 cup
1 cup vegetable shortening
vegetable shortening
1 tsp baking powder
1 tsp
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.25 cup butter
0.25 cup
butter
0.5 cup buttermilk
0.5 cup
buttermilk
1 cup dark-brown sugar
1 cup
dark-brown sugar
1 cup dark-brown sugar
1 cup
dark-brown sugar
some dried cranberries
some
dried cranberries
1  egg
1
egg
1.5 cups flour
1.5 cups
flour
0.5 tsps ground ginger
0.5 tsps
ground ginger
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
1 cup molasses
1 cup
molasses
1.5 tsps orange peel
1.5 tsps
orange peel
2 large oranges
2 large
oranges
0.5 tsps salt
0.5 tsps
salt
1 cup vegetable shortening
1 cup
vegetable shortening
1 cup vegetable shortening
1 cup
vegetable shortening

Equipment

hand mixer
hand mixer
oven
oven
cake form
cake form
bowl
bowl
hand mixer
hand mixer
oven
oven
cake form
cake form
bowl
bowl


Instructions

  1. Preheat oven to 375 degrees. Melt the butter in a 9 inch cake pan. Remove the pan from the heat and cover the melted butter with the brown sugar.
  2. Peel the oranges and slice them about 1/4 inch thick. Remove the white pith in the center of each slice and remove any pits. Arrange the slices, cutting some into smaller shapes if desired, in decorative fashion on top of the sugar.
  3. Put the dried cranberries or cherries in the center of each slice. Sprinkle with grated orange peel.
  4. For the cake batter, cream the vegetable shortening and molasses in the bowl of an electric mixer set on medium speed. Add the egg, flour, baking powder, baking soda, salt, nutmeg, ginger and buttermilk. Beat the ingredients 2 to 3 minutes, scraping down the sides of the bowl occasionally, until the batter is smooth. Spoon the batter over the fruit.
  5. Bake 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
  6. Invert immediately onto a serving plate, but do not remove the pan.
  7. Let stand 8 to 10 minutes, remove pan and let cake cool.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $11.34
Ingredient
1 teaspoon baking powder
¼ cups butter
½ cups buttermilk
1 cup dark-brown sugar
1 cup dark-brown sugar
some dried cranberries
1 egg
1.5 cups flour
½ teaspoons ground ginger
½ teaspoons ground nutmeg
1 cup molasses
1.5 teaspoons orange peel
2 larges oranges
1 cup vegetable shortening
1 cup vegetable shortening
Price
$0.03
$0.49
$0.24
$0.71
$0.71
$0.43
$0.24
$0.25
$0.12
$0.07
$3.85
$0.17
$0.82
$1.61
$1.61
$11.34

Nutritional Information

Quickview
7779 Calories
33g Protein
467g Total Fat
904g Carbs
73% Health Score
Limit These
Calories
7779k
389%

Fat
467g
719%

  Saturated Fat
136g
850%

Carbohydrates
904g
301%

  Sugar
741g
824%

Cholesterol
298mg
100%

Sodium
2957mg
129%

Get Enough Of These
Protein
33g
67%

Manganese
7mg
364%

Vitamin C
199mg
242%

Magnesium
958mg
240%

Vitamin K
225µg
215%

Selenium
149µg
214%

Potassium
6647mg
190%

Vitamin E
28mg
189%

Iron
30mg
167%

Calcium
1658mg
166%

Vitamin B6
2mg
145%

Vitamin B1
2mg
140%

Folate
488µg
122%

Copper
2mg
119%

Vitamin B5
9mg
91%

Vitamin B2
1mg
89%

Vitamin B3
16mg
81%

Phosphorus
673mg
67%

Fiber
16g
65%

Vitamin A
2695IU
54%

Zinc
3mg
26%

Vitamin B12
1µg
17%

Vitamin D
2µg
16%

covered percent of daily need

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