Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Upside-Down Cake

Blood Orange Upside-Down Cake

Cake, DessertsTove Balle-PedersenComment
Blood Orange Upside-Down Cake

Blood Orange Upside-Down Cake

I found blood oranges, when I went shopping today. I was on point in getting ingredients for a good and healthy dinner, and then I came across the blood oranges. And I'm sure they screamed "buy me" and "lets bake a cake" at me. So what is a girl to do?

For the longest time I have been wanting to make an almond blood orange cake, so today was the day.

Makes one 9-inch cake.



  • 3 small blood oranges, sliced thinly
  • 100 g sugar
  • 120 ml water


  • 200 g butter, room temperature, salted
  • 200 g sugar
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 200 g almond flour
  • 50 g all-purpose flour
  • 2 teaspoons baking powder
  • 100 g creme fraiche or sour cream


Preheat the oven to 325℉ (160℃). Line a 9-inch springform with parchment paper, and set aside.

Slice the oranges thinly with a sharp knife or on a mandolin. Heat water and sugar in a saucepan. When the sugar is dissolved place the orange slices in the syrup, and let them simmer for about 10-15 minutes until the peels get semi translucent. Remove the slices with a slotted spoon. Boil the syrup and reduce it to half. Let it cool.

Pour half the syrup in the prepared springform, and brush the parchment paper sides with the syrup. Place the orange slices in the springform, arranging them in a decorative manner. Set aside. Reserve the rest of the syrup to brush over the cake once baked.


Cream the butter with the sugar until light and fluffy. Mix in one egg at a time. Stir in vanilla, flour, baking powder and creme fraiche, mix until just combined. Gently spoon the cake batter into the springform, trying not to break up the placement of the orange slices. 

Bake the cake for about 1 hour, until a cake tester comes out clean. 

Let the cake cool in the springform for 10 minutes. Carefully turn the cake out onto a cake stand. Gently remove the parchment paper. Brush the cake with the remainder of the syrup.

Serve the cake with a dollop of cream fraiche or whipped cream.


Pineapple Upside-Down Cake

CakeTove Balle-PedersenComment
Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

This is my first take on this classic American cake, but it definitely won't be my last time making it. I now understand why this moist cake has been a favorite here in the US for years. I like that is not overly sweet and still have the caramelized topping.


  • 115 g (1 stick) salted butter 
  • 75 g sugar 
  • 75 g brown sugar 
  • 2 eggs 
  • 1 teaspoon vanilla paste
  • 225 g all-purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon baking soda
  • 120 ml milk
  • 50 ml plain yogurt


  • 60 g butter 
  • 100 g Brown sugar 
  • 7 pineapple slices 
  • 7 cherries, pitted



Preheat oven to 350℉ (180℃).

Melt the butter for the topping in a saucepan, and pour it into a 9 inch baking pan. Sprinkle with the brown sugar . Lay the pineapples and cherries on top. Set aside.


Mix the dry ingredients in a medium bowl and set aside. Melt the butter in saucepan and whisk in both sugars, making sure there are no lumps. Whisk in yogurt, milk, vanilla and pineapple juice. Start mixing the dry ingredients and mix until it's just incorporated. 

Pour the batter over the pineapples in the pan and bake the cake for about 20 minutes, then cover the cake with some aluminum foil and bake for another 25 minutes or until cake tester comes out clean. 

Let the cake cool for a few minutes before inverting it onto cake stand.

You can serve the cake warm or wait until it cools down.