Orange and Spice Upside Down Cake is tangy, moist, perfectly spiced and can be made over a campfire or outdoor grill or in the oven.
Camping has come a long way since I was a kid. Move over S’mores, there’s a new kid in town and it’s called Orange and Spice Upside Down Cake (btw you are hearing it here – orange is the new chocolate). This recipe is from The Camp & Cabin Cookbook, 100 Recipes to Prepare Wherever You Go by Laura Bashar.
I met Laura years ago and love following her gorgeous food blog Family Spice. I also love her first cookbook, Cooking Techniques and Recipes with Olive Oil. I recently reconnected with her at a Melissa’s Produce media event.
Even though I don’t go camping (and don’t make ‘smores) I was excited about this cookbook because I love Laura’s philosophy:
Make it pretty.
Make it delicious.
Make it simple.
In The Camp & Cabin Cookbook Laura presents her expertise on camping cookware, a variety of cooking techniques, and recipes with easy to follow instructions. She includes supply lists and prep work that can be done ahead, along with options for cooking both outdoors and indoors.
Laura who, with her family, is an avid camper is always looking for creative ways to cook for her family, whether it is fusing different cultures or adding unique twists to the classics.
The Camp & Cabin Cookbook not only takes you outdoors to cook but also gives you 100 recipes that you might never have imagined prepared over fire. Not only that, but everyone in Laura’s family contributed to the delicious recipes in this book.
“You can prepare most anything outside and over a crackling fire. The only thing limiting you is your imagination.” – Laura Bashar
From crepes to cocktails, ramen to risotto — Laura’s creativity shines through in each of her carefully crafted recipes.
I enjoyed making Laura’s recipe for Hatch Chile Verde with Chicken which was perfect for tacos.
I love roasted grapes so I was not surprised by how much I loved grilled grapes.
Todays Recipe: Orange and Spice Upside Down Cake
If you love orange marmalade, this recipe is for you. The Valencia orange skin caramelized and produces a marmalade-like texture when it bakes. Do try to find Valencia’s, or another thin-skinned orange variety. If you cannot and use Naval oranges, you will need to remove the rind.
I made this recipe in a 10″ cast iron pan and baked it in my oven for 30 minutes (since, ahem, I’m not a camper). It was fantastic and is part of the charm of this book — while the directions are for cooking it outside — it really does work wherever you go.
Orange and Spice Upside Down Cake
Orange and Spice Upside Down Cake is tangy, moist, perfectly spiced and can be made over a campfire, outdoor grill or oven.
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 2 Valencia oranges
- 1 1/2 cups all-purpose flour
- 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- Pinch of kosher salt
- 3/4 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons orange zest
- 1/2 cup extra virgin olive oil
- 3 large eggs
In a chimney, light up 24 briquettes.
Place a 10-inch Dutch oven over all the coals and melt butter. When bubbling, stir in the brown sugar and cook until dissolved.
Spread the sugar evenly across the bottom of the pot, arrange the orange slices over the brown sugar into your desired pattern, and remove the pot from the heat.
In a medium-size bowl, whisk together all-purpose flour, baking powder, spices, and salt.
In a larger bowl, whisk together sugar, yogurt, orange juice, orange zest, extra virgin olive oil, and eggs until combined.
In batches, mix the flour mixture into the yogurt mixture and stir until combined. Pour the cake batter evenly over the orange slices in your Dutch oven.
Cover the pot and place 9 coals underneath the Dutch oven and 15 coals on top, and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes in the pot.
Run a knife blade along the sides of the cake to ensure a clean removal.
Place a serving plate over the Dutch oven and very carefully invert the cake.
Remove the Dutch oven and allow cake to cool to room temperature, about 30 more minutes before serving.
HOME KITCHEN METHOD: To bake at home, prepare in a 10-inch cast-iron skillet. Once the batter is added, bake in the oven at 350°F for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
For anyone who loves Boy Scouts, camping, traveling by RV, picnicking at the beach, or backyard grilling, The Camp & Cabin Cookbook is a perfect gift.
This cookbook really makes me rethink outdoor cooking — hmmm, maybe there are some camping trips in my future.
…and then, she paused for thought.
I’m so glad you enjoyed the recipes from my book. And your orange cake looks GORGEOUS!! Thanks again for sharing!
I couldn’t be happier with all of the recipes I have tried so far. Thank you for such a fun, delicious and informative cookbook.
This is a beauty. I love to make cast iron cakes. Well, I mean cakes made in cast iron (not made of cast iron!). GREG
Nanette La Salle
What is that shrimp dish? Trying to stay away from cake! 🙂
Not sure what shrimp dish you are talking about?
Sue @ It's Okay to Eat the Cupcake
This looks so beautiful, and with the orange and spices it must be delicious! This cookbook is so fun ~ I love that Laura gives cooking methods for indoors too; I had many fun times on wonderful campouts with our Girl Scout troop, but these days I prefer to “glamp” at home!
I am with you Sue, here’s to home “glamp”ing.
valentina maria kenney wein
Cathy, you choose such a great recipe from Laura’s book to make and you made it look absolutely STUNNING! I really like her new book a lot. And the olive oil book, too! Her recipes always turn out well and her photography in the book is gorgeous.
Thanks Valentina! Laura’s recipes and photos are so beautiful!