Dare I say this cake is the dessert of the summer? We made the viral Aperol Spritz cake with everything we love: Aperol, orange juice and Prosecco, but added a layer of oranges to really give it that citrus boost.
The base of this Aperol Spritz Orange Upside Down Cake is a take on a champagne cake using Prosecco instead of champagne. The oranges are coated in an orange juice and Aperol syrup before baking the cake until light and fluffy. In conclusion, it has just the right amount of sweetness and it’ll be sure to impress.
ingredients
For Orange Layer:
directions
Preheat your oven to 350˚F and prepare a parchment-lined 9-inch cake pan. Grease with oil or cooking spray to prevent sticking and remove any air bubbles in the parchment paper.
Slice your oranges as thin as possible at about ⅛’ thick, and remove the seeds with a toothpick. Any unwanted slices and ends can be zested and juiced.
In a measuring cup, pour your excess orange juice, ⅓ cup sugar and Aperol. Whisk until sugar is dissolved and a syrup forms. Pour the syrup into the cake pan to cover the bottom layer, and reserve any remaining syrup for later use.
Layer your oranges around the bottom of the cake pan. Allow for each slice to overlap halfway through. Once ready, set aside.
Prepare your wet ingredients by pouring your cake flour, salt, baking powder and baking soda in a large bowl. Whisk until combined and set aside.
In a separate bowl or pouring glass, add your prosecco, sour cream and vanilla extract. Mix to dissolve the sour cream.
Begin making your cake by placing your butter, sugar and lemon zest in a large mixing bowl fitted with a paddle attachment. Cream your butter on medium until pale, fluffy and no longer grainy.
Add your eggs gradually and mix until combined.
Begin pouring your wet ingredients, followed by your dry ingredients, a third of the portion of the time. Allow time before the next addition to let the ingredients combine, but be careful not to overmix. If concerned, bring the speed of the mixing to low.
Once your cake batter reaches the proper consistency, pour it into the cake pan, gently spread it, and then tap the sides to level out the pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Let sit for 10 minutes before slicing and serve with the remaining Aperol orange syrup and whipped cream (optional).
