Rating: 2.97 stars
77 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 10

This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins. 

Martha Stewart Living, April 2021

Gallery

Credit: Paola + Murray

Recipe Summary

prep:
20 mins
total:
1 hr 20 mins
Yield:
Makes One 8-Inch Cake
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Ingredients

Cake
Topping

Directions

Instructions Checklist
  • Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.

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  • In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.

  • Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).

  • Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.

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Reviews (2)

77 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 10
Rating: Unrated
01/25/2017
I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Rating: Unrated
02/25/2015
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking. Still in the oven so haven't tried it yet. It smells nice though.