Blood Orange Almond Upside Down Cake

Life calls for little indulgences including Blood Orange Almond Upside Down Cake.  After all blood orange season only lasts so long, you have no excuses not to bake this up today! 
Blood Orange Almond Upside Down Cake from The Girl In The Little Red Kitchen

You guys, I have a problem.  I can’t stop buying blood oranges.

I heard there was a shortage on them this season and somehow it’s transferred to my brain that every time I’m at the store and I see them I must buy more.  It doesn’t matter if I already have some at home, more just seem to “accidentally” fall into my shopping cart.

Can you blame me? These jeweled tone beauties stick around for only so long each winter and I’m going to take every opportunity to fill my home with them! The thing is, you can only make so many cocktails with blood oranges (or can you? I think that matter is up for debate).

Clearly the next logical step is to make a cake!

Blood Orange Almond Upside Down Cake |


Now about this enjoying cake in January business.  Sure some of you might be on a healthy eating track right now, I totally get that I’m trying to do it myself.  The jeans are fitting a little too tightly after the holiday season.  However we can’t deny ourselves little indulgences every now and then.

Which is exactly how I view this upside down cake, as a little indulgence.  It’s by no means, healthy.  I will not make that claim, as it still has enough butter and sugar in it just like any other cake I’d make.  However a few swaps in the dry ingredients department makes it a little more wholesome.

I went ahead and made this cake with mostly Bob’s Red Meal Almond Flour.  I always have bags of it laying around for macaron making and thought it would be a lovely addition to this cake.  Using almond flour gives the cake a light and moist texture with a fine crumb.  The flour is finely ground but it still gives off that coarsely ground, nutty texture in the cake.

Blood Orange Almond Upside Down Cake |

There’s fruit and there’s a healthy nut involved, so I really see no reason not to enjoy this cake.

Oh right and blood orange season is fleeting away! Plus I know there’s a friend or family member celebration a birthday sometime soon (although there’s no judging if you make it for yourself).

To learn more about Bob’s Red Mill and to get more recipes using almond flour visit their website, Facebook, Twitter, Pinterest and Instagram pages.

Blood Orange Almond Upside Down Cake
Save Recipe


  • 2 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar
  • 3 blood oranges, peel removed and sliced
  • 1 1/2 cups almond flour
  • 3/4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, room temperature
  • 1 cup cane sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk


  1. Heat your oven to 350 degrees
  2. Brush the melted butter in the bottom of a 9 inch cake pan and sprinkle the brown sugar over the butter.
  3. Arrange the sliced blood oranges on the bottom and slightly up the sides of the cake pan and set aside.
  4. In a medium bowl combine the almond flour, all-purpose flour, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar until light and airy about 2-3 minutes.
  6. Beat in the eggs one at a time and then the vanilla and almond extracts.
  7. Mix in half the dry ingredients, then the buttermilk and then the remaining dry ingredients. Scrape down the sides of the bowl as needed while mixing in the ingredients.
  8. Gently pour the batter over the blood oranges, careful not to move them from their placement in the cake pan.
  9. Smooth out the top of the batter and then bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool in the pan for for about 15 minutes, you want the cake to be lukewarm before placing a platter or cake stand on top to invert.
  11. When you invert the cake, tap the bottom of the cake pan gently and it should release without any problems.
  12. Let the cake cool completely before serving.
  13. Leftover cake can be stored at room temperature for about 1 -2 days or in the refrigerator for 3-4.
Recipe Type: Dessert, Fruit

[box] I love it when you make one of my recipes! Snap a photo and share it on my Facebook page or upload it to Twitter or Instagram and tag #littleredkitchen[/box]

This post is sponsored on behalf of Bob’s Red Mill.  As always all opinions are my own and thanks for supporting brands that I work with. 

Blood Orange Almond Upside Down Cake |


Little Red Kitchen Bake Shop

11 thoughts on “Blood Orange Almond Upside Down Cake

  1. Sallyhp

    I JUST tossed a bag of that same almond meal flour into my cart and then a few days later bought blood oranges. I feel like I’m kind of obligated to make this.

  2. Lori @ Foxes Love Lemons

    You and I both, friend. I’ve been over-buying both blood oranges and Meyer lemons, and now the guilt is setting in as they slowly get older and older in the fridge. This weekend is the weekend I NEED to figure out what to do with them, and an upside down list is right at the top of the recipe candidates list. This is such a pretty cake, Susan!


Leave a Reply

Your email address will not be published. Required fields are marked *