For more than 23 years we have been the downtown place for excellent soups, sandwiches and salads!
And now find excellent homemade Pies!!!
351 Church Street

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Tuesday, February 10, 2015

Today's post is a Vintage Orange Upside Down Cake with an Orange-Honey Drizzle

So, first the moving news.. Heritage Antiques Owners Sandy and Dean Gogel are working feverishly to finalize the permits and plans and we should be under way very soon! The dining room is bright and airy with lots of sunlight and Tuscan Gold walls. Our new kitchen even has windows! Hooray! A beautiful double glass door opens into our spot offering great light from the stained glass window by the front entrance. Sooo..  in a nutshell, the new digs are beautiful!

As many of you know, David's health has been precarious this past year. He is winning the final leg in his battle against colon cancer! Feel free to send prayers, well wishes etc his way.

So with that said, let's make cake!!

This recipe hails from 1944. It was published in the Huntington, PA Daily News on March 14.
This delightful cake provided a little ray of sunshine in a rather dark time in our country's history.
The good bakers at have updated the original recipe to correct the sugar and butter quantities, as the original was created when those items were rationed.

Here's the recipe!

Melt 3 T. Butter and 1/4 C. Brown Sugar in a small saucepan.
Melt and bubble for 3-4 minutes.
Pour into the bottom of an 8" round cake pan or pie pan.

Zest 1 T. of orange rind.
Trim off the rind and white pith of the zested orange. Slice into 1/2" rounds. Place all over the top of the butter/sugar sauce. (I used 2  oranges for this.)

Whisk-sift together 1 C flour, 1/4 tsp.salt, and 1 1/2 tsp. baking soda into a mixing bowl.
Cream 1/4 C butter with a mixer on medium for about 2 minutes
Add 1/2 C. Sugar and cream again for 2 minutes.
Add 1 egg and thoroughly incorporate.

Add the butter mix to the flour. Add 1/4 C milk and the orange zest.

Mix completely.Scrape/pour the thick batter over the orange slices.  I used wet hands to gently pat the batter into place. Put in the center of a preheated 375* oven for 20-25 min. Use the toothpick test to check for doneness. (toothpick comes out clean when poked into the center of the cake.)

While cake is baking, make the orange-honey drizzle.
Mix 1/3 C honey and 1/3 C. fresh orange juice in a small saucepan. Simmer for 5 minutes.

When cake is finished, invert into a pretty ceramic pie pan. (I use my pan from my dear friend Sara Culbreath of Tater Knob Pottery.)
Pour drizzle all over.Serve up a pretty slice of sunshine!

1 comment:

  1. Never cooked anything before, This got me started!