Blood Orange Upside Down Cake Recipe 455
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
BLOOD ORANGE UPSIDE DOWN CAKE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- You can bake this cake either in a cast-iron skillet or in a 9" x 3" round cake pan. In a 350°F preheated oven, melt the 4 tablespoons of butter and the brown sugar in a 9" heavy round cake pan (or cast iron skillet). This should take 5 minutes. Spread the butter sugar mixture with a silicone spatula to cover the bottom of the tin. (I sprayed the side of the pan with Baker's Joy non-stick spray as insurance that the cake wouldn't stick.) Lay the thinly sliced oranges on top of this mixture in the pan. Overlap them, because they do shrink after baking. (2-3 oranges should be enough.) Set the cake pan aside while making the batter. Mix the dry ingredients (flour, baking powder, cornmeal and salt) in a large bowl. In another bowl, beat the sugar with butter, vanilla, zest and eggs. Add the juice and oil (and pure orange oil, if using) last and mix together. Add the wet to the dry and mix to form a nice batter. Pour the batter onto the pan over the orange slices in the butter/sugar mixture. Use an off-set spatula to evenly spread the batter. Bake for 45 minutes. Let the cake rest for only 5 minutes in the pan (you may need to run a knife around the edges). Invert onto a cooling rack and tap lightly to release. (My cake released beautifully, but some cake stuck where I had not overlapped enough orange slices.) Allow to cool (though I sliced into mine while just barely warm). This cake is tender and flavorful served warm or at room temperature.
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