Orange Mulberry Upside-Down Cake

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Last week a friend of mine discovered that the mystery tree that popped up in her yard a couple years ago is a mulberry tree, and I was fortunate enough to be gifted half the berries it produced that week. (Lucky me!) However, after a week of eating mulberries with our yogurt and cheerios, we decided it was time to get creative with this week’s batch of berries.

After a little poking around on the internet and some lunch break brainstorming, I proposed we try an orange upside down cake with mulberries in the topping and batter. It was a good decision. Here’s the recipe I worked up.


4 Tbs. butter
2 Tbs. brown sugar (packed)*
2 Tbs. white sugar*
2 Valencia oranges (or whatever oranges you want)
zest from 2 oranges
2-3 Tbs. orange juice
1 cup mulberries
1 tsp. vanilla extract (optional)
1 cup sugar
1/4 cup butter (very soft)
1 egg
3/4 cup milk
2 cups flour
2 tsp. baking powder
pinch salt

CMUD cake 1

How To:

1) Preheat oven to 350oF. Prepare your pan (I used an 11 inch spring form pan) by spraying with cooking oil.

2) While the oven preheats, zest, peel, and slice your oranges. (Kind of like this.) Set aside the zest for the cake batter. Squeeze the remaining juice from the orange peels and set aside for the cake batter.

3) In a small saucepan, melt 4 tablespoons of butter. Before the butter starts to boil, add 2 tablespoons brown and 2 tablespoons white sugar and stir until the sugars dissolve.

4) Allow butter mixture to cool slightly, then pour into your prepared cake pan. Then arrange your orange slices and about 1/3 to 1/2 of your mulberries in the bottom of the pan. Set this aside.

5) In a large bowl or stand mixer, combine remaining butter, egg, orange juice, orange zest, vanilla (optional), milk, and sugar.

6) Add salt, flour, and baking powder, and mix until just combined.

7) Add remaining mulberries gently mix until just combined.

8) Carefully pour cake batter into cake pan on top of the layer of orange slices and mulberries. Use a rubber scrapper or spoon to smooth the batter if needed.

9) Place the cake pan on the middle rack of your preheated oven, and bake for 25-30 minutes or until the top of the cake is a golden brown or a toothpick comes out clean.

10) Remove cake from oven and let cool for about 15-30 minutes.

11) Using a large plate or platter, carefully flip the cake over and remove the pan. (Like these people do.)

With any luck, your cake wont stick to the pan, but if it does scoop the leftovers out of the pan and pat into the top of the cake. It doesn’t have to be pretty to taste good.

You can also experiment with different fruits. Try different berries, or maybe omit berries entirely and add a third orange. You could even spice up the batter with some cinnamon or add cocoa powder to make a chocolate orange upside-down cake.

Depending on how you slice it, it should serve 10-12 people.

CMUD cake 2

*I used dark brown and white sugars, because I don’t usually have light brown sugar. Either the mixed sugars or the light brown sugar will work.

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