This orange-pistachio upside-down cake combines a layer of juicy, bright oranges soaked in an orange-scented caramel with a moist pistachio-flavored cake. It’s topped with a creamy, light mascarpone frosting and finished with a sprinkle of crushed pistachios for a bright, light cake that feels like happiness in each bite.
This upside-down cake with oranges and pistachios tastes like sunshine.
This orange-pistachio upside-down cake leans into an irresistible combination of bright citrus, buttery caramel, and a nutty, pistachio-flavored cake. It’s finished with a fluffy whipped orange mascarpone topping and crushed pistachios for contrast.
I know I say this about every upside-down cake, but this is definitely my current new favorite: the bright oranges, the caramel, that nutty, rich cake. The frosting is just the cherry on top. Every bite is divine. I’ve made this cake with and without the frosting, and both are amazing. If you don’t feel like making frosting, just skip it. You can finish the cake with a sprinkle of powdered sugar and crushed pistachios on top instead.
Using easy-to-peel oranges like Sumo Citrus keeps prep simple, but the recipe also includes options for supreming or slicing oranges into rounds, depending on what you have on hand. While Sumo Citrus can be quite pricy, I like them for this cake because they have very little pith. You can also use other mandarin varieties, and they’ll have the same benefit of less pith (satsumas are a great choice), but you’ll need a few more than the recipe calls for because they’re much smaller.
How to Make Orange-Pistachio Upside-Down Cake
What you need
- Oranges: Fresh oranges for the topping and zest for both the cake, caramel, and frosting. Easy-peel varieties like Sumo Citrus work especially well, but navel or blood oranges are also great options.
- Caramel: Butter, brown sugar, cream, orange zest, and vanilla to create a rich base that melts into the fruit as the cake bakes.
- Cake: All-purpose flour, powdered buttermilk, baking powder, salt, butter, sugar, eggs, pistachio butter, whole milk, orange zest, and vanilla for a tender, lightly nutty crumb.
- Mascarpone frosting: Heavy cream, mascarpone cheese, powdered sugar, orange zest, and vanilla whipped into a lightly sweet, citrus-forward topping.
- For serving: Shelled pistachios, crushed for texture and a final pop of color.
How to make it
Step 1: Make the caramel.
Cook the butter and brown sugar until dissolved, then stir in the cream and vanilla. Pour into a greased 9-inch round pan and chill briefly.
Step 2: Prepare the oranges.
Zest the oranges and reserve the zest for the cake and frosting. Peel, segment, and slice the oranges, then toss with cornstarch and sugar.
Step 3: Make the batter.
Mix the dry ingredients. Cream the butter and sugar, then add the eggs, pistachio butter, milk, zest, and vanilla, mixing just until combined.
Step 4: Assemble the cake.
Arrange the oranges over the caramel, then spread the batter evenly on top.
Step 5: Bake the cake.
Bake until set, and a toothpick inserted into the center comes out clean. Let the cake rest for about an hour before flipping.
Step 6: Flip and cool.
Invert the cake onto a plate and allow it to cool completely.
Step 7: Make the frosting.
Whip the cream, sugar, zest, and vanilla, then beat in the mascarpone until thick and spreadable.
Step 8: Finish and serve.
Frost the cooled cake, sprinkle with pistachios, slice, and enjoy.
FAQ
Can I use a different type of orange?
Yes. Sumo Citrus oranges are ideal because they’re sweet, easy to segment, and have very little pith. If you’re using navel or blood oranges, supreming them will give the best texture. You can also peel and slice oranges into thin rounds; just be sure to pat them dry before tossing with cornstarch and sugar.
Why do you toss the oranges with cornstarch and sugar?
The cornstarch absorbs excess citrus juice as the cake bakes, which helps prevent the caramel layer from becoming watery and allows the cake to release cleanly when flipped. The sugar encourages light caramelization and helps the oranges settle evenly into the caramel.
Do I really need to zest the oranges before peeling?
Yes. Once the oranges are peeled, there’s no way to remove the zest. Zesting first ensures you have enough fragrant citrus oil for both the cake batter and the mascarpone frosting without bitterness.
What size pan works best for this recipe?
A 9-inch round cake pan works best. A smaller pan may overflow, while a larger pan will produce a thinner cake that bakes too quickly and can dry out.
Can I make this cake ahead of time?
Yes. The cake can be baked, flipped, and cooled up to one day in advance. Store it tightly covered and refrigerated. Allow the cake to come to room temperature before adding the mascarpone topping shortly before serving. The mascarpone frosting can be made 12 hours in advance, covered, and refrigerated.
How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to three days. Bring slices to room temperature before serving for the best flavor and texture.
Can I freeze this cake?
The cake freezes well without the mascarpone topping. Wrap it tightly and freeze for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
What can I substitute for pistachio butter?
Almond butter or cashew butter can be used in equal amounts. The flavor will change slightly, but the cake’s texture will remain similar.
Why does the cake need to cool before and after flipping?
Letting the cake rest before flipping allows the crumb to set while the caramel is still warm enough to release cleanly. Cooling completely after flipping ensures the topping stays in place and slices neatly.
Orange-Pistachio Upside-Down Cake
Ingredients
Oranges:
- 2 Sumo Citrus oranges (zested and peeled, zested and peeled, yielding 12 to 14 ounces (about 400g) prepared fruit and 3 teaspoons zest; see Note 1)
- 1 tablespoon (7g) cornstarch
- 1 tablespoon (12g) granulated sugar
Caramel:
- 4 tablespoons (57g) butter
- ½ cup (100g) light brown sugar
- 2 tablespoons (30g) heavy cream
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Batter:
- ¾ cup (90g) all-purpose flour
- 1 tablespoon (7g) powdered buttermilk
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (57g) butter (room temperature)
- ½ cup (100g) granulated sugar
- 2 eggs
- 2 tablespoons (32g) pistachio butter (see Note 2)
- ½ cup (120 ml) whole milk
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Orange whipped mascarpone:
- 1 cup (240ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 4 ounces (112g) mascarpone cheese
For serving:
- 2 tablespoons (16g) shelled pistachios (crushed)
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add 2 tablespoons (30g) heavy cream, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the oranges:
- Break the oranges into segments and slice each segment in half lengthwise. Refer to Note 1. In a bowl, gently toss the oranges with 1 tablespoon (7g) cornstarch and 1 tablespoon (12g) granulated sugar until evenly coated.
Make the batter:
- Sift ¾ cup (90g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and 2 tablespoons (32g) pistachio butter and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon orange zest and 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the oranges in tight, concentric circles, overlapping each segment slightly to create a rose shape. Pour the batter over the oranges and smooth it out with the back of your spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 48 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.
Flip the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate. Let stand for 1 hour until completely cool.
Prepare the orange mascarpone frosting:
- Combine 1 cup (240ml) heavy cream, 1 teaspoon orange zest, and 1 teaspoon vanilla extract in a mixing bowl. Sift ½ cup (60g) powdered sugar into the bowl. Beat with an electric mixer until soft peaks form.
- Add 4 ounces (112g) mascarpone cheese to the bowl and beat until stiff peaks form. Be careful not to overmix. Stop mixing as soon as the mixture tightens up into a stiff, spreadable frosting, otherwise you’ll risk breaking the mixture.
- Cover and refrigerate the frosting until the cake cools completely.
Frost the cake:
- Transfer the frosting to a piping bag and frost the top of the upside-down cake, or use a rubber spatula to pile the frosting on top and smooth it out.
To serve:
- Sprinkle crushed pistachios on top. Slice the cake and enjoy!
I’m not a baker, this is one of the first times I’ve baked anything a bit complicated. But I have to say, the recipe was easy to follow and it came out amazing!! Easily the best cake I’ve ever made.
That makes me so happy! I’m thrilled you loved it!!!