I’ve always loved pineapple upside-down cake — especially after I found Martha Stewart’s recipe for baking the dessert in individual servings. Although I truly adore pineapple upside-down cake, I rarely make the tangy treat because I never have pineapples around my kitchen. I do, however, always have an overflow of oranges at all times. Luckily for me, @bromabakery shared a recipe for an orange upside-down cake (which I never even knew was a thing, but I’m so glad I do now).
To start, you’ll line a cake pan with parchment paper — making sure the paper goes up the sides of the pan — and spray with nonstick spray. Next, microwave sugar and water until the sugar dissolves, and pour half of the sugar water into the pan. Place a few orange slices on top and pour the remaining sugar water over the oranges. Sarah advises slicing the oranges with the skin still on and using a paring knife to separate the skin (this helps the citrus not break apart when you slice it).
In a bowl, beat sugar, orange zest, and eggs together until pale yellow, and slowly pour in olive oil to prevent the batter from splitting. Add in vanilla extract and mix well.