clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Screwdriver Upside-Down Cake

Screwdriver Upside-Down Cake

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert


  • 23 small oranges
  • 3/4 cup sugar
  • 4 tablespoons water
  • 3 tablespoons butter
  • 1/4 vodka (or substitute with orange juice)
  • 1/4 cup orange juice
  • 2/3 cup cornmeal
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 large eggs, separated and at room temperature
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 3 tablespoons sour cream


  1. Preheat oven to 350 degrees F.
  2. Cut the ends from the oranges. Slice each orange into 1/8-inch thick slices, removing seeds as you go.
  3. In a deep, 8-inch cast iron or ovenproof skillet over low heat, combine 3/4 cup sugar and 4 tablespoons of water. Stir until dissolved. Continue to stir until the sugar mixture begins to caramelize.
  4. Remove from heat, and add 3 tablespoons of butter. Stir until melted and combined.
  5. Arrange the orange slices in a single layer on top of the pan.
  6. In a small bowl, combine orange juice and vodka.
  7. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
  8. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until they are soft and fluffy peaks have formed. Transfer to a medium bowl.
  9. Clean the bowl of the stand mixer. Using the paddle attachment, beat the sugar with the olive oil on medium speed until combined, about 1 minute. Beat in the egg yolks one at a time until combined.
  10. Combine 1/2 of the flour mixture. Combine 1/2 of the vodka mixture. Scrape the sides of the bowl to fully combine the contents. Combine the remaining flour and vodka mixtures.
  11. Beat for another minute. Combine the sour cream. Stop the mixer and fold in the egg whites by hand.
  12. Spoon the batter onto the caramelized orange mixture. Using a flexible rubber spatula, even the top of the batter.
  13. Bake until a cake tester comes out clean, about 40-45 minutes.
  14. Allow the cake to cool for 10 minutes.
  15. Run a knife around the sides of the pan to loosen the cake.
  16. Carefully place a serving plate upside-down on top of the pan.
  17. Using oven mitts, carefully but quickly flip the pan to invert the cake onto the serving plate. Replace any oranges that may have stuck to the pan. Serve at room temperature.