Triple Layer Orange Upside Down Cake

There is just something fun about an upside down cake. Maybe it’s the unexpected pop of color, or that anticipation of sliding that top layer out of the cake pan, wondering if it actually worked (it always does btw). Whatever it is there is nothing more fun than eating it! This Triple Layer Orange Upside Down Cake is mini but it sure packs a visual as well as a flavorful citrus punch.
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

The Cake:

Three mini layers separated by orange cream cheese frosting and topped with exquisite thinly sliced oranges sparkling with organic sugar! We used blood oranges for that deep, lovely color, but you can use small juice oranges if preferred or if blood oranges are out of season.

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

Honestly, This Little Cake is Almost Too Pretty to Eat!

But somehow I am sure you will manage. I know we did. But what we love most about this little cake is that you can indulge and then it’s gone. So the indulgence doesn’t turn into a four day cake binge. Don’t act like that’s never happened in your life.

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

 

Making It Gluten Free and Just As Good!

Not all gluten free flours are created equal. We recommend Jovial Gluten Free Pastry Flour for GF baking! Jovial soaks their grains for easier digestion and their gluten free flour blend just can’t be beat for baking.

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

 

The Recipe: Triple Layer Orange Upside Down Cake

 

What you need: 3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I just prefer paste!) If you want to make this cake gluten free, I recommend Jovial Gluten Free Pastry Flour.

5 from 3 votes
Triple Layer Orange Upside Down Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A beautiful mini cake that is perfect for any day or celebrations!

Course: Dessert
Keyword: #blood organges, #layer cake, #orange cake, dessert, gluten free
Servings: 4 servings
Author: Linda Spiker
Ingredients
The Cake:
  • 1 1/4 cups all-purpose flour or see my recommendation for gluten free flour above
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup butter (1 stick) room temperature
  • 3 tablespoons coconut oil (or baking oil of your choice)
  • 2/3 cup plus 2 tablespoons organic granulated sugar (I love the course texture for this cake)
  • 1 teaspoon vanilla paste or extract
  • 3 eggs, room temp
  • 2 small blood or juice oranges (one zested, one thinly sliced)
  • 2/3 cups buttermilk, room temp
For Frosting:
  • 3 tablespoons cream cheese, room temp
  • 3 tablespoons butter, room temp
  • 2 cups powdered sugar (confectioners sugar)
  • orange zest, from one small orange
Instructions
  1. Pan prep:

    Preheat oven to 350, place oven rack in center position. Use a paper towel to wipe the bottom and sides of mini cake pans with butter then lightly coat with flour, sprinkle bottom of one pan with 1 tablespoon of course granulated sugar (this will be the pan you place orange slices in)

  2. Cake Prep:

    Place flour, baking powder and salt into a bowl, whisk and set aside

    zest 1 orange, scraping until white is exposed and then moving on to a new area, set aside, slice second orange as thinly as you can

    Use a mixer to beat together butter, 2/3 cup sugar, and coconut oil

    Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

    Add buttermilk and flour alternately and mix until smooth

    Add half of the orange zest, mix well

    place very thinly sliced orange slices into bottom of pan with sugar, slightly overlapping the slices (you may have leftover slices) then sprinkle the oranges with one more tablespoon sugar

    Pour batter as evenly as you can into the three prepared pans

    Tap pans on counter to take out any bubbles

    Bake for 20-25 minutes or until an inserted toothpick comes out clean

    Allow to cool then remove cakes from pans before frosting

  3. Frosting Prep:

    Place butter, cream cheese, vanilla paste or extract, remaining half of orange zest into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. If needed, thin with a little buttermilk (don't make the icing too thin or layers will slide around)

    To get the "semi naked" look, frost the first layer generously , adding a little more frosting around the edges of cake. Then place the second cake layer and repeat. Last place the top layer (with orange slices) on. Hopefully some frosting is being pushed out between the layers, use a spatula to spread icing around the sides of cake, adding more if desired

  4. Slice and serve

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Homemade Blueberry Swirl ‘No Churn’ Ice Cream

Hey friends! I have a gorgeous treat for you today: Homemade Blueberry Swirl ‘No Churn’ Ice Cream. Now before you throw your hands up and say “I ain’t got no time for that!” I think you must have missed the key words… “No Churn” y’all! That’s right, you do not need a machine to make this smooth, rich, creamy ice cream.
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

Homemade Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

 

So, “How Does No Churn” Work?

It’s so simple it’s almost crazy. Why did anyone ever think we needed an ice cream maker to make ice cream? Believe it or not, you simply beat together heavy whipping cream, vanilla and sweetened condensed milk until peaks form, like soft whipped cream. Then pour into a container and freeze for at least 4 hours.

Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

 

But What About That Berry Swirl?

The swirl is everything! Simply simmer blueberries, a little sugar and lemon juice to make a simple blueberry syrup. Then you swirl it through the cream. Can you even believe how pretty this is?

Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

The Secret Ingredient: Creme Fraiche

You don’t need creme fraiche to make this ice cream amazing. It would be amazing without it. But creme fraiche adds an tantalizing tang to this creamy dessert. So I will suggest it, but you can make up your own mind (but do it ok?)

Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

The Recipe: Blueberry Swirl ‘No Churn’ Ice Cream!

What you need: a good quality sauce pan, organic sweetened condensed milk, a freezer safe container with lid and an ice cream scoop! I LOVE my heart shaped bowls!

5 from 13 votes
Blueberry Swirl No Churn Ice Cream
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

An incredibly delicious ice cream made without a machine!

Course: Dessert
Keyword: easy dessert recipe, ice cream, no churn ice cream
Servings: 3 pints
Author: Linda Spiker
Ingredients
  • juice of one lemon
  • 1/4 cup organic granulated sugar
  • 1 cup fresh blueberries (or frozen, thawed)
  • 2 cups heavy whipping cream
  • 14 ounces cold organic sweetened condensed milk
  • 8 ounces creme fraiche (if you can't find it you can sub with sour cream)
  • 1 teaspoon vanilla paste or extract
Instructions
  1. In a small sauce pan heat juice lemon, sugar and blueberries until simmering, stir frequently

  2. Use a spatula or potato masher to smash berries as they cook, simmering for five minutes or so, until the sauce has a syrupy consistency. Place syrup in a jar and place in the fridge until cool. Go do something else like laundry or Facebook while it cools.

  3. When berry syrup is cooled, pour whipping cream and vanilla into a large bowl. Beat with a hand mixer on medium until soft peaks form (usually 3 minutes or so)

  4. Add creme fraiche (if using) and sweetened condensed milk, beat again until soft peaks form (1-2 minutes)

  5. Fold cooled blueberry syrup into mixture by hand, swirling it in but being careful not to over mix or you will just have purple ice cream

  6. Pour into a container, seal and freeze for at least four hours

  7. Enjoy! Stays good in freezer for six weeks 

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French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

Our daughter was married in Paris this last July. Her beautiful wedding and the stunning location inspired this recipe for luscious French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. The perfect cake for any celebration!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The Inspiration:

My daughter (the bride) was born and raised in Southern California, the groom is from Paris. His mother’s beautiful farmhouse just outside the city in the town of Barbizon was chosen as the spectacular backdrop for this celebration!

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The grounds are exquisite, simple and romantic.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

And the interior of the house was no different, understated, elegant, tasteful and unique.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The yard and the house were the perfect venue for the simple ceremony and the party that followed.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

Wedding photography by Logan Cole.View wedding video by Max Cutrone here.

The Cake!

The colors and earthy vibe of this occasion inspired the creation of this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

Cream, french vanilla, and buttermilk come to together for an elegant creamy cake that is finished with a silky maple cream cheese frosting and decorated with cinnamon pecans.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

Flour Options:

You can make this cake with any flour you wish. I made this one with Jovial Foods Einkorn Flour. Einkorn is an easily digestible ancient form of wheat that bakes up like a dream. BUT if you live gluten free, take heart, I make this cake for myself using Jovial Gluten Free Pastry Flour and honestly, it’s amazing. (I buy the six pack to save a little money)

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The recipe: French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

What you need: three 8″ non stick cake tinsvanilla paste (optional but I like it better than extract) a hand mixer or stand mixerYou will also need a cookie sheet and parchment paper for baking pecans.

5 from 11 votes
French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A simple, elegant French Cream Cake that you can make deliciously gluten free if desired.

Course: Dessert
Keyword: cream cake, dessert, Gluten free cake, holiday cake
Servings: 10 servings
Ingredients
The Cake
  • 2 cups flour ( all purpose, Einkorn or Gluten free)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup room temp butter
  • 1/2 cup coconut oil (or your favorite baking oil)
  • 1 1/2 cups granulated organic sugar
  • 1 teaspoon vanilla paste or extract
  • 4 eggs room temperature
  • 1 cup buttermilk, room temp
  • 1/2 cup heavy whipping cream
Frosting
  • 1/2 cup room temp butter
  • 8 ounces cream cheese, room temp
  • 1 teaspoon vanilla pasta or extract
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 2 1/2 -3 cups powdered sugar
Cinnamon Pecans:
  • 1 cup pecan pieces
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • pinch sea salt
Decorations: add flowers, leaves, cinnamon sticks to top of cake if desired
Instructions
Cake:
  1. Preheat oven to 350 degrees and place oven rack in center position

  2. Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.

  3. Whisk together flour, baking soda and salt, set aside

  4. Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined

  5. Add eggs one at a time, mixing well between additions

  6. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  7. Add cream, mix well

  8. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

  9. Bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow cakes to cool. While cooling make Frosting and pecans

The Frosting:
  1. Place soft butter, cream cheese, maple syrup, cinnamon and vanilla into a bowl and mix well. Add powdered sugar, starting with 2 1/2 cups and adding more if necessary. When frosting is preferred consistency and very smooth, stop mixing and set aside

Pecans:
  1. Preheat oven to 400 degrees. Place parchment paper on rimmed cookie sheet and set aside.

  2. Place pecans, melted butter, maple syrup, cinnamon and a generous pinch of sea salt into a small bowl and mix well

  3. Spread nuts out on parchment covered cookie sheet in a single layer, place in oven and bake for six minutes. Remove from oven and allow to cool

Put it all together:
  1. Carefully remove first cake from pan and place on cake plate

  2. Frost the top of cake, then add second cake, frost, then add third layer

  3. Frost the sides of cake, then add pecans by the handful, pressing them gently into the soft frosting, spinning the cake as needed. Top with flowers, leaves, cinnamon sticks if desired

 

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Post tags: gluten free, wedding, holiday, dessert

Fruit, Chocolate and Cheese Dessert Platter

Three of my favorite foods combined on one gorgeous platter… Fruit, Chocolate and Cheese!

Fruit, Cheese and Chocolate Platter

HOLY. COW.

Fruit, Chocolate and Cheese Dessert Platter

Gasp…

Fruit, Chocolate and Cheese Dessert Platter

Sigh…

Fruit, Chocolate and Cheese Dessert Platter

Swoon…

Fruit, Chocolate and Cheese Dessert Platter

Drool…

Fruit, Chocolate and Cheese Dessert Platter

I am in love…

Fruit, Chocolate and Cheese Dessert Platter

How to Make The Ultimate Fruit, Chocolate and Cheese Platter

It’s so simple really. We start with dried fruit “crackers” and then either dip in chocolate or top with cheeses, nuts, honey, berries etc… Incredibly gorgeous! Unfortunately the company that made the dried pears and apples went out of business three years after I posted this recipe, BUT you can find dried oranges here. You may be able to find crispy dried apples and pears in the gourmet section of grocery stores or dehydrate your own.

Fruit, Chocolate and Cheese Dessert Platter

The Recipes: Fruit, Chocolate and Cheese Dessert Platter

Tips and what you will need: Unfortunately the company that made the dried pears and apples in this post went out of business three years after I posted this recipe, BUT you can find dried oranges here. You may be able to find crispy dried apples and pears in the gourmet section of grocery stores or dehydrate your own. You will need wax paper. This platter is gluten and grain free.

 

5 from 6 votes
Fruit, Chocolate and Cheese Dessert Platter

A lovely fruit, chocolate and cheese platter that requires very little prep. You can make all the suggestions or just one. Keep dried fruit in wrappers until just before serving so they stay crispy. The oranges stay crispy for days so no worries there!

Course: Dessert
Cuisine: American
Keyword: easy appetizer recipe, easy dessert recipe, party recipe
Author: Linda Spiker
Ingredients
Dried fruit crackers:
  • I use Simple and Crisp pear apple and orange.
Fresh Fruit:
  • Ripe Strawberries washed and dried, kiwi, blackberries
Cheeses:
  • Soft goat cheese chevre
  • mascarpone a soft, sweet Italian cream cheese
  • five year aged gouda
Toppings:
  • walnuts chopped
  • peach preserves
  • vanilla paste
  • roasted salted pistachios chopped
  • dried cranberries chopped
  • honey
  • melted dark and white chocolate
Instructions
Orange Crisp Suggestions:
  1. Melt good quality chocolate according to package directions, when melted stir and the dip orange crisps (covering about 1/3 of crisp) Set on wax paper, leave plain or sprinkle with chopped pistachios and cranberries. Allow to cool and firm up before serving.
Chocolate Dipped Strawberries:
  1. Melt white or dark chocolate according to package instructions, stir well. Dip berries and place on wax paper until chocolate cools and begins to firm up. Serve or refrigerate until ready to serve.
Apple Crisp Suggestions:
  1. Spread apple crisps with mascarpone and top with diced strawberry and kiwi.
  2. Mix two parts soft goat cheese with one part peach preserves and a drop or two of vanilla paste. Spread on apple crisp, dab with a little more preserves and top with chopped walnuts.
Pear Crisp Suggestions:
  1. Spread with soft goat cheese, top with a blackberry and drizzle with honey
  2. Top with aged gouda and drizzle with honey.

For more information about Simple and Crisp please visit their website.

IMG_6392

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Molten Spiced Chocolate Pomegranate Cakes

I recently received an email from my son who lives in Argentina. He was putting in an order for his homecoming dinner and dessert….nine months early! What dessert did he ask for? This one: Molten Spiced Chocolate Pomegranate Cakes.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Molten Spiced Chocolate Pomegranate Cakes #lavaflowcake #chocolatecake #glutenfree #valentinesdessert

Chocolate Lovers This is Your Dream Dessert!

I am a chocolate lover. And who can blame me? Look at this melted, glorious, silky, goodness. When combined with eggs, vanilla, cinnamon, ginger, a little pom juice and flour heaven happens…

Molten Spiced Chocolate Pomegranate Cakes #lavaflowcake #chocolatecake #glutenfree #valentinesdessert

How We Get the “Lava”

A lot of people think lava cakes are injected with gooey goodness, but actually, these rich dark chocolate cakes are baked until the outer edges and top are cooked and the center is not, so when you cut into them the center flows out like lava. No tricky skills required!

Molten Spiced Chocolate Pomegranate Cakes #lavaflowcake #chocolatecake #glutenfree #valentinesdessert

Molten Spiced Chocolate Pomegranate Cakes #lavaflowcake #chocolatecake #glutenfree #valentinesdessert

FLOUR OPTIONS:

You can make this cake with any flour you wish. I made this one with Jovial Foods Einkorn Flour. Einkorn is an easily digestible ancient form of wheat that bakes up like a dream. BUT if you live gluten free, take heart, I make this cake for myself using Jovial Gluten Free Pastry Flour and honestly, it’s amazing. (I buy the six pack to save a little money)

Molten Spiced Chocolate Pomegranate Cakes #lavaflowcake #chocolatecake #glutenfree #valentinesdessert

Ramekin Preparation:

Prepare 8 ramekins (6oz ramekins) by lining bottoms with parchment paper and spraying with natural non stick spray. I fold a sheet parchment 3x, then place a ramekin on folded paper tracing the bottom of ramekin with a pencil. Then I cut around the circle I traced and have 8 circles.

Molton Lava Cakes from www.theorganickitchen.org

The Recipe: Molten Spiced Chocolate Pomegranate Cakes

You will need: 8- 6oz ramekins and vanilla paste (like this) affiliate links. To make this recipe gluten free I use Jovial Gluten Free Pastry Flourand honestly, it’s amazing.(I buy the six pack to save a little money)

5 from 2 votes
Molten Spiced Chocolate Pomegranate Cakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

I recently received an email from my son who lives in Argentina. He was putting in an order for his homecoming dinner and dessert….nine months early! What dessert did he ask for? This one: Molten Spiced Chocolate Pomegranate Cakes. 

Course: Dessert
Cuisine: American
Keyword: date night, easy dessert recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 8 oz chocolate at least 70 percent cacao, I use Trader Joe's Pound Plus 72%
  • 2 sticks butter
  • 2 teaspoons vanilla paste like this
  • 2 cups powdered sugar
  • 2 Tablespoons Pomegranate juice
  • 4 large eggs
  • 2 large egg yolks
  • ¾ Cup flour
  • 1 teaspoon cinnamon
  • pinch of dry ginger
Instructions
  1. Preheat oven to 425 and place rack in center of oven.
  2. Place parchment paper in the bottom of each ramekin. Use a natural non stick spray to coat sides of ramekins and parchment paper. (see preparation above)
  3. Melt chocolate and butter in double boiler,whisk till smooth.
  4. Remove from heat and pour into a bowl, preferably with a pouring spout.
  5. Add vanilla, sugar and stir till blended.
  6. Whisk in eggs and yolks.
  7. Stir in remaining ingredients.
  8. Bake at 425 for 15 minutes or until sides are cooked and centers are soft.
  9. Let stand 1 minute. Run a knife around the edges of cake and remove from ramekins carefully, they are hot. Serve with Haagen Daz Ice Cream and raspberries.

I am sure your family will go crazy for these! ~ Linda Spiker

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