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Honey-Orange Upside Down Cake with Honey-Bourbon Whipped Cream | CaliGirl Cooking
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Honey-Orange Upside Down Cake with Honey-Bourbon Whipped Cream

A delicious upside-down cake laced with honey and fresh oranges, topped with homemade, spiked whipped cream.
Prep Time20 mins
Cook Time1 hr
Cooling Time15 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 459kcal

Ingredients

For the bottom of the cake pan:

  • 2/3 cup honey I prefer Heavenly Organics White Honey
  • 2 oranges, peeled and sliced into thin wheels (not wedges)

For the cake batter:

  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 teaspoon honey I prefer Heavenly Organics Acacia Honey
  • ¼ teaspoon vanilla extract
  • 1 tablespoon bourbon

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch round cake pan with cooking spray. Line bottom of sprayed pan with parchment paper, then spray top of parchment paper with cooking spray one more time.
  • Spread White Honey on bottom of cake pan, carefully making sure it reaches as far to the sides as possible without moving the parchment paper. Place orange wheels atop honey in bottom of cake pan. Set aside.
  • Next, make the batter. In a small mixing bowl, whisk together the flour, baking powder, baking soda and salt. In a separate, medium mixing bowl, combine the sugar, eggs, yogurt, orange juice, orange zest and vanilla. Using a hand mixer, mix until these ingredients are combined, then mix in the dry ingredients.
  • Once all ingredients are incorporated, pour batter into prepared cake pan. Place in 350 degree oven for 50-60 minutes, or until a cake tester inserted into the center comes out clean. Let cool on a wire rack for 10-15 minutes, then invert onto a cake plate to finish cooling.
  • To make the whipped cream, combine heavy whipping cream, vanilla and bourbon in a stand mixer fitted with the whisk attachment. Mix at medium-high speed for at least 5 minutes, or until the mixture resembles whipped cream. Serve alongside slices of cake.

Notes

  1. Be sure not to skip any of the cooking spray steps! This is a sticky recipe and you want it to come out of the pan seamlessly. 
  2. You can substitute any honey you prefer in this recipe, although a thicker honey is best for the "upside-down" part and a thinner honey is best for the whipped cream.

Nutrition

Calories: 459kcal | Carbohydrates: 80g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 260mg | Potassium: 195mg | Fiber: 2g | Sugar: 53g | Vitamin A: 579IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 2mg