Orange Upside Down Coffee Cake

The first time I tasted a coffee cake at a local coffee shop, I was a little puzzled. Umm…where’s the coffee? Little did I know that coffee cakes refer to cakes that do not necessarily contain coffee, but are enjoyed along with coffee (or tea). Now that I’m a baker and also enjoy having a great latte every now and then, I’m always looking for the ideal cake that can hit the right spot with my caffeine fix.

I’m also one of those weird people that absolutely loves the combination of orange and chocolate. So I created this moist orange cake, threw in some chocolate chips and the result was this amazing cake that becomes the perfect accompaniment to your cup of coffee or tea. Since this is a coffee cake, it can be a little more dense than a regular birthday cake. So I used whole wheat pastry flour for the majority of the flour called for in the recipe, but you can make it entirely with all purpose flour. Don’t like chocolate or the orange chocolate combination? No problem! Just omit the chocolate chips. The caramelized orange slices make this cake a visual treat too. This is the cake that will be the showstopper at your next tea party! Just take my word for it.

Orange Upside Down Coffee Cake

Recipe by theplantpaletteblogCourse: DessertDifficulty: Medium

Yield

8

slices

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the caramelized orange:

• 1 orange, thinly sliced with peel

• 1/3 cup granulated sugar

• 1/6 cup water

• 1/4 teaspoon vanilla extract

• For the cake batter:
• Dry:

• 1 cup whole wheat pastry flour

• 1/2 cup all purpose flour

• 1 tablespoon cornstarch

• 3/4 cup granulated sugar

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• Wet:

• 1 cup almond milk or soy milk

• 1 teaspoon white vinegar or apple cider vinegar

• 1/4 cup oil (see oil)

• 1 teaspoon vanilla extract

• Zest of 1 large orange

• Mix-ins:

• 1/3 cup dark chocolate chips (optional)

Directions

• Prepare the caramelized orange first by adding the sugar, water and vanilla to a wide skillet. Bring to a slow boil until the sugar melts and dissolves into the liquid.
• Add the orange slices and simmer for 15 minutes, gently flipping it over halfway through.
• Grease a 8 inch cake pan and line the bottom with parchment paper.
• Once the orange slices are done, arrange them on the bottom of the pan and drizzle the syrup on top. Set aside to cool while you prepare the cake batter.
• Preheat the oven to 350°F (180°C).
• Mix the milk and the vinegar in a bowl and set aside for 5 minutes until it curdles slightly. Add the oil, vanilla and orange zest and mix until well combined.
• Whisk the dry ingredients together in a mixing bowl, then add in the wet mixture and whisk until well combined, taking care not to overmix the batter.
• Fold in the chocolate chips gently and mix. Pour the batter into the prepared cake pan.
• Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for 15 minutes before removing.
• Invert it on to a serving tray. Tastes best when slightly warm and paired with coffee or tea.

Notes

• If you don’t have whole wheat pastry flour, you can use 1 1/2 cups of all purpose flour, in which case the baking time may be slightly reduced.