Caramelized Orange Cake

Hi folks!

If you’re a fan of citrus cakes, you’ll want to try this Caramelized Orange Cake! The caramelized orange slices are baked right into the top, and a delicious orange syrup soaks into the cake, giving every bite a burst of fresh, zippy orange flavor. The cake is incredibly moist, rich, and absolutely delicious. I love it so much, and I think you will too!

The process couldn’t be easier. You just slice an orange, lay the pieces at the bottom of your loaf pan, and bake for about 10 minutes to get them caramelized. While that’s happening, whisk the batter in one bowl, pour it over those sticky, sweet oranges, and bake until golden and fragrant. Once baked, flip it out and voilà—you’ve got a stunning cake topped with glossy, caramelized oranges.

Now, here’s where it gets even better: make a quick orange glaze and let it seep into the cake, adding a beautiful, glossy finish. The hardest part is waiting an hour for everything to set before diving in! It’s fantastic served cold, and honestly, I couldn’t resist having it for breakfast.

This cake is a total stunner and is slightly adapted from Rosa Jackson’s Nicoise, a cookbook that’s packed with seasonal, flavorful dishes. It’s full of approachable recipes, and this cake proves you don’t need fancy ingredients or tons of time to create something special. Seriously, make this cake—you’ll love it!

Another fantastic gluten-free option is this Whole Orange Almond Cake. It uses two whole boiled oranges, skin and all, and it’s a holiday favorite of my mother-in-law! It’s delicious and perfect for dressing up with a sweet glaze and sliced almonds.

This recipe is adapted from Nicoise Market Inspired Cooking from France’s Sunniest City by Rosa Jackson. Rosa has run her cooking school, Les Petits Farcis, in Nice, France, for over twenty years. Rosa’s book shares her deep knowledge of French-Mediterranean cuisine through widely tempting recipes. I’m truly inspired by the approachable and simplified recipes in this cookbook.

Robin Ward

Caramelized Orange Cake

A moist cake bursting with vibrant orange flavor, featuring a layer of caramelized orange slices baked into a tender, moist crumb. Topped with a glossy orange glaze, this dessert perfectly balances sweet and tangy flavors. Simple to prepare, it can be enjoyed warm or cold, whether as breakfast, a dessert, or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Dessert

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

For the cake:

• 11 (150g) Tbsp unsalted butter, plus 2 teaspoons for the loaf pan
• 2 Tbsp raw sugar, such as turbinado or Demerara
• 2-3 medium oranges, preferably organic, scrubbed (Have a third orange on hand in case the oranges are not very juicy.)
• ½ (100g) cup granulated sugar
• 1 large eggs
• 1 (120g) cup cake or all-purpose flour
• 1 tsp baking powder
• pinch fine sea salt

For the orange syrup:

• juice of 1 medium orange (Plus, a tad bit more if needed.)
• ¼ (25g) cup confectioners' sugar

Equipment

• 1 5-by-9-inch loaf pan or similar

Method

 

For the cake:

1. Preheat the oven to 400℉ (200℃). Grease a 5-by-9-inch (12 by 23 cm) loaf pan with the 2 teaspoons butter and sprinkle the bottom with the raw sugar.
2. Cut 4 horizontal slices about ⅛-inch (3 mm) thick from one of the oranges, then cut these in half. Arrange the orange slices in the bottom of the loaf pan, without overlapping them. Place in the oven and bake for 10 to 15 minutes, until the oranges are caramelized.
3. Meanwhile, melt the remaining butter in a saucepan or in the microwave and transfer to a medium bowl. Add the granulated sugar and whisk until the mixture is smooth. Zest and juice the second orange (you should have about 1 tablespoon zest and ⅓ cup/80ml juice) and add this to the butter-sugar mixture, then whisk in the eggs one by one.
4. Sift the flour, baking powder, and salt into the bowl and stir with a rubber spatula until you have a smooth batter (be careful not to overmix).
5. Pour the batter over the oranges and bake for 10 minutes (the cake will not be very tall at this point, which is fine). Lower the oven temperature to 350℉ (180℃) and bake for another 15 to 20 minutes, until the cake is browned on top and a toothpick inserted in the center comes out clean. Remove from the oven.
6. Let the cake cool for 10 minutes, then run a knife around the sides and turn it out onto a rack. If the cake sticks to the pan, you can warm the bottom of the pan slightly on the stovetop to melt, the orange caramel.

To soak the cake:

1. While the cake is still warm, mix the orange juice with the confectioner's sugar in a small bowl, stirring until the sugar has dissolved.
2. Place a plate over the cake and flip it so that the orange slices are on the bottom. Use a toothpick or skewer to poke holes about 1 inch (2.5 cm) apart in the cake, then pour the syrup over top. Let stand for at least 1 hour.
3. Before serving, carefully flip the cake onto a separate plate so that the orange slices are on top. Slice and serve. Store any leftover cake covered in the refrigerator, and allow it to come to room temperature before serving. However, it also tastes wonderful when served cold.

Notes

For best results, I recommend using a standard 8.5 x 4.5-inch loaf pan for this recipe. 

Craving more sweet things? Try these delicious recipes:

1. Soft Amaretti Cookies
2. NYT Gochujang Caramel Cookies with a Snickerdoodle Twist
3. Black Sesame Chocolate Loaf
4. Sticky Sesame Peanut Pie
5. Crunchy Upside-Down Apple Coffee Cake
6. Rustic Bread and Butter Pudding

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

If you enjoyed this recipe and would love to see more, join me on YouTube, and Instagram! Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made any of these recipes, how did it go for you?