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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 vegetarian,healthy,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:87%

Spoonacular Score: 87%

 

Orange Upside Down Cake might be just the dessert you are searching for. For $8.8 per serving, this recipe covers 74% of your daily requirements of vitamins and minerals. One serving contains 5083 calories, 32g of protein, and 262g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up butter, dark-brown sugar, baking soda, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Try Orange Upside-Down Cake, Upside Down Orange Cake, and Honey-Orange Upside-Down Cake for similar recipes.

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
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 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
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

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: $9.02
Ingredient
1 teaspoon baking powder
¼ cups butter
½ cups buttermilk
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
Price
$0.03
$0.49
$0.24
$0.71
$0.43
$0.24
$0.25
$0.12
$0.07
$3.85
$0.17
$0.82
$1.61
$9.02

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
5132k Calories
33g Protein
262g Total Fat
688g Carbs
75% Health Score
Limit These
Calories
5132k
257%

Fat
262g
404%

  Saturated Fat
84g
530%

Carbohydrates
688g
230%

  Sugar
526g
584%

Cholesterol
298mg
100%

Sodium
2506mg
109%

Get Enough Of These
Protein
33g
66%

Manganese
7mg
357%

Vitamin C
199mg
242%

Magnesium
939mg
235%

Selenium
147µg
210%

Potassium
6768mg
193%

Iron
28mg
157%

Calcium
1411mg
141%

Vitamin B6
2mg
140%

Vitamin B1
2mg
137%

Folate
485µg
121%

Copper
2mg
114%

Vitamin K
115µg
110%

Vitamin E
15mg
104%

Vitamin B2
1mg
89%

Phosphorus
851mg
85%

Vitamin B3
16mg
80%

Vitamin B5
7mg
74%

Fiber
16g
65%

Vitamin A
2695IU
54%

Zinc
3mg
25%

Vitamin D
3µg
22%

Vitamin B12
1µg
17%

covered percent of daily need

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