Blood Orange Upside Down Cake Recipes

BLOOD ORANGE UPSIDE-DOWN CAKE

Blood Orange Upside-Down Cake image

Why do pineapple lovers always get the upside-down cake fun? We're dedicating this glorious cake recipe to blood orange fans everywhere. Enjoy!

Provided by My Food and Family

Categories Dairy

Time 1h30m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1-1/4 cups butter, softened, divided
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
3-1/4 cups sugar, divided
4 blood oranges, peeled, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 eggs
3 cups flour

Steps:

Heat oven to 325ºF.
Spread 1/4 cup butter onto bottom of foil-lined 13x9-inch pan. Combine dry gelatin mix and 3/4 cup sugar in medium bowl. Add orange slices, in batches; toss to evenly coat oranges with gelatin mixture. Arrange on bottom of prepared pan, overlapping if necessary to form even layer.
Beat cream cheese, vanilla, remaining butter and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour; pour over oranges. Place filled pan on baking sheet.
Bake 1-1/4 hours or until toothpick inserted in center comes out clean. Cool 15 min. Invert cake onto platter; remove pan and foil. Cool cake completely.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.9459 g, Sugar 0 g, Protein 4 g

UPSIDE-DOWN BLOOD ORANGE CAKE

Upside-Down Blood Orange Cake image

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

Ingredients

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream
2 teaspoons vanilla extract

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 OLIVE OIL UPSIDE DOWN CAKE

Blood Orange Olive Oil Upside Down Cake image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for the cake pan
1/3 cup (75 grams) light brown sugar
1 tablespoon (15 milliliters) water
2 blood oranges, divided
3/4 cup (150 grams) superfine/caster sugar
1/3 cup (90 milliliters) plain yogurt
2 eggs
3 tablespoons (45 milliliters) extra-virgin olive oil
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Creme fraiche, for serving

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.

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