When you think of upside down cakes, you probably think of pineapple upside down cake, but you can actually use almost any fruit to make an upside down cakes. I made a Cara Cara Orange Upside Down Cake over on the Craftsy blog (it’s free!!) that is a real showstopper and ideal for putting in-season citrus to good use. Caramelized oranges on top of the cake are vibrantly colored and almost look like flowers. Cara cara oranges are a little bit sweeter than some other varieties of orange and make a particularly good choice for this recipe, though blood oranges would also be an excellent option that is just as colorful.
When preparing the oranges to make this cake, be sure to cut off all the white pith from the fruit. The pith has a bitter flavor and can impart that to the orange slices as they cook if you don’t trim it all off. The oranges themselves are, of course, very sweet and their sweetness intensifies as they cook in caramel while the cake is in the oven. Serve this cake while it is fresh from the oven, garnished with a dollop of whipped cream.