Baked Orange Chicken Thighs

When I want to bake something that looks effortlessly stunning and tastes bright and comforting, this upside down orange cake delivers every time. Fresh orange slices melt into a buttery caramel base, creating a glossy top that is guaranteed to draw a crowd in your kitchen. With a soft crumb scented by orange zest and vanilla, this cake is just the right balance between showstopper and simple to make.

When my neighbor shared her surplus of homegrown oranges, this became my favorite way to showcase their sweetness and color. Every slice brings back memories of winter baking that cheered up gray afternoons.

Ingredients

• Large oranges: Deliver sweet juiciness and bright color. Choose fruit that feels heavy for its size and is free from blemishes
• Sugar: Provides structure in the batter and caramelizes with the topping for a glossy finish. Go for fine granulated sugar for best dissolving
• Butter: Gives the cake richness and helps the topping caramel achieve that luscious sticky bite. For extra aroma, use European style or cultured butter
• All purpose flour: Binds everything together, producing a tender crumb
• Baking powder and baking soda: Both create lift for a light cake. Make sure they are fresh for maximum rise
• Salt: Balances the sweetness and intensifies the orange flavor. Fine kosher salt is my pick
• Eggs: Bind the batter and support the cake’s structure. Reach for large eggs at room temperature
• Orange juice: Ramps up the citrus tang. Fresh squeezed packs more flavor than bottled
• Orange zest: Multiplies aroma without bitterness. Use only the outer colored part for best results
• Vanilla extract: Warms and rounds out every bite

Instructions

Prepare the Pan:

Set your oven to 180°C also known as 350°F so it is fully preheated before the cake goes in. Grease a round cake pan Focus on the bottom and sides for a clean release later

Make the Caramel Topping:

Melt your butter and sugar together in a small pan or microwave until they blend into a thick golden syrup Immediately pour this caramel into the bottom of your prepared cake pan. Use a spatula to spread it edge to edge while it is still warm

Arrange the Orange Slices:

Cut your oranges as thin as possible to avoid bitterness from the peel Lay the slices directly over the caramel overlapping slightly for a striking pattern that will show on the finished cake After you have one even layer avoid stacking too many slices or the cake may get soggy

Mix Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt Stir well to distribute the leavening agents evenly throughout

Cream Butter and Sugar:

Use a stand or hand mixer to beat softened butter with sugar Keep mixing until the mixture is noticeably pale and fluffy This step creates tiny air pockets for a light texture

Incorporate Eggs and Flavorings:

Add eggs to the creamed mixture one at a time mixing until smooth after each addition Pour in orange juice zest and vanilla extract Mix just until everything is blended

Combine Wet and Dry Mixes:

Add the dry ingredients to your wet mixture Stir gently just until no streaks of flour remain Over mixing now would make the cake tough

Assemble the Cake:

Slowly pour your batter over the orange slices Gently spread it to the edges with a spatula trying not to disturb your citrus pattern

Bake:

Place the cake in the preheated oven and bake for 40 to 45 minutes When done a toothpick inserted in the center will come out clean

Invert and Cool:

Let the cake sit for 10 minutes in its pan then run a knife around the edge Place a plate over the pan and with a confident flip invert the cake Let it cool slightly before slicing to prevent crumbling

My favorite part is layering the orange slices—sometimes my daughter helps and we compete to make the prettiest pattern. Every time we slice in the aroma brings everyone running before it even cools.

Storage Tips

This cake keeps beautifully when covered tightly at room temperature for up to two days. For longer storage refrigerate it up to five days. Always let slices come to room temperature before serving for the softest crumb. If you have a leftover wedge try wrapping it in foil and gently warming it in the oven for ten minutes to bring back the fresh-baked aroma.

Ingredient Substitutions

If oranges are out of season or you want different flavors blood oranges or even small tangerines look gorgeous and taste wonderful. In the cake batter lemon zest and juice can stand in for orange for a tangier effect. For a dairy-free twist use a plant-based butter and swap in almond or oat milk for richness.

Serving Suggestions

A dollop of softly whipped cream or a spoonful of vanilla ice cream turns this cake into the star of dessert hour. For casual brunches drizzle a little extra warm orange syrup over each slice. I sometimes sprinkle chopped candied ginger over the top for a little bite and sparkle.

Cultural and Historical Notes

Upside down cakes have been a nostalgic treat in many cultures and are especially beloved in American kitchens with pineapple versions. This orange variation makes use of classic Mediterranean flavors and perfectly fits winter citrus season. Using whole slices shows off the vibrant colors and hints at Mediterranean candied fruit traditions.

Seasonal Adaptations

Blood oranges create a dramatic jewel toned top especially in winter months Try using Meyer lemons for a fragrant milder flavor For a summery version swap in sliced peaches and add almond extract

Success Stories

Friends who tried this recipe at one of my winter brunches could not believe how simple it was compared to its eye catching look. One guest even made it for her book club gathering and reported rave reviews. This is also the cake my kids ask for when they want to impress their friends for birthdays and it comes together quickly with their help.

Freezer Meal Conversion

This cake is freezer friendly Once fully cooled wrap it tightly with plastic and then foil Freeze for up to one month Thaw overnight in the fridge then let stand at room temperature for an hour before serving To boost freshness add a quick glaze from orange juice and powdered sugar when serving

This upside down orange cake is sure to brighten any winter day. Its stylish look makes it perfect for a celebration, but it’s easy enough for any weekend treat.

Recipe FAQs

→ How do you achieve crispy coating when baking the chicken?

Use panko breadcrumbs and thoroughly coat the chicken pieces, then spray with oil before baking to ensure a crunchy crust.

→ What gives the sauce its orange flavor?

Fresh orange juice and zest provide a bright citrus flavor, complemented by ginger and garlic for depth.

→ Can this dish be made ahead of time?

Bake the chicken and prepare the sauce separately. Combine and reheat just before serving for best texture.

→ Is it possible to use chicken breast instead of thighs?

Yes, chicken breast can be substituted. Adjust baking time as needed to prevent dryness.

→ What pairs well with this chicken dish?

Serve with steamed rice, sautéed vegetables, or a fresh salad to complement the sweet and tangy flavors.

→ How do you thicken the orange sauce?

A small amount of cornstarch is added to the sauce and cooked until it reaches a silky, thick texture.