What kind of sugar do you use in a recipe ‘Orange upside down cake’? Thank you.

Unfortunately you fell into the pitfall of nonspecific recipe language and the problem of volu metric measurements (based on your recent inquiry about sugar measurements).

An ultrafine sugar will have greater mass per volumetric measurement (like a cup) than standard granulated sugar. That's one of many reasons why baking recipes are better with mass-based measurements.

In any case, when an ingredient is not clearly described, opt for the most common version in your local supermarket. For sure granulated sugar is FAR more commonplace than ultrafine/superfine/caster sugar which has greater density.

When a recipe doesn't specify anything, use what is commonplace.

The recipe will generally indicate what type of sugar. It may include granulated sugar, brown sugar or both.