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Ombré Citrus Upside-Down Cake

Ombré Citrus Upside-Down Cake

This cake is truly a celebration of winter’s best (and almost only?) fruit: citrus! We thank you, Winter, for all you have to offer us! This recipe is also a beautiful display of the many colors of citrus, and might I add, a welcome reprieve from the browns and beiges we see in so many cold weather recipes. I chose grapefruits, oranges, blood oranges, and Meyer lemons for an ombre effect, but any sliced citrus will work beautifully here. The citrus slices are layered on top of a generous amount of butter and brown sugar, then topped with a rich vanilla cake that’s somewhere between a sponge cake and a pound cake. Once the cake is flipped upside down after baking, you have a sticky, almost-dense, perfectly moist cake topped with tangy citrus, and brown sugar syrup that almost candies the fruit. This one is both a show stopper and a gorgeous pop of color in the dead of winter! 

1. Mix Up the Fruit!

I chose citrus since it’s in season and the ombre effect is beautiful, but you can use almost any thinly sliced fruit here, or just one type of citrus. Meyer lemons can also be hard to find, so they can be replaced with lemons for a delicious (but tart!) slice.

2. Sour Cream Substitutions

The sour cream in this cake adds acidity for the leavening agents and lots of moisture, but it can be replaced with yogurt, or even ¾ cup buttermilk!

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3. Storage Info

This cake keeps very well in an airtight container on the counter for 3 to 5 days. It can also be frozen for up to 3 months and defrosted, uncovered, at room temperature for a couple of hours.

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