Blood Orange Upside Down Cake

Blood Orange Cake

A love for blood oranges…

From my story “My Roman Holiday”

 

The Syrup

¼ cup dark brown sugar

4 tsp butter

Juice of one orange (approximately ¼ cup)

Pinch of ground cinnamon

Cook these in a small saucepan over medium low heat until the butter and sugar have melted. Stir to mix.

 

The Cake

One Blood Orange, peeled, thinly sliced

¼ cup vegetable oil

¾ cup granulated sugar

1 tsp grated orange zest (approximately the zest of one orange)

1 egg

½ cup all purpose flour

¼ ground almond meal

½ tsp ground nutmeg

¾ tsp baking powder

½ tsp baking soda

¼ tsp kosher salt

1 tsp vanilla extract

½ cup plain 2% Greek yogurt

1 tsp grated lemon zest

Preheat your oven to 350˚F and prepare a 9” round cake pan by thoroughly greasing and lining with parchment.

Arrange the orange slices evenly around in the bottom of the prepared cake pan. Pour the brown sugar, butter, and orange juice mixture over the orange slices.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, and lemon zest until slushy, approximately 2 minutes.

Add the egg, and with the mixer on medium high beat until smooth.

Stop the mixer, and add the vanilla, and yogurt. Beat on high speed until the ingredients are combined and smooth.

Sift in the flour, baking soda, baking powder, and salt. Combine on the lowest speed just until combined.

Pour the batter into the prepared pan over the blood orange slices and syrup. Bake in the pre-heated oven for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 20 minutes, then turn out on a rack and cool more thoroughly.

(You can serve this warm, but I think it is better cold.)

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