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
ORANGE UPSIDE DOWN CAKE
Impress your guests with this easy citrus cake! It's an orange upside cake using 3 different oranges for 3 different colors!
Provided by Katherine | Love In My Oven
Categories cakes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F and line an 8″x8″ standard baking pan with parchment paper, allowing the ends of the paper to overhang on the sides. Whisk together the melted butter with the brown sugar, and then pour this mixture all over the bottom of the prepared pan.
- Place the peeled orange slices, side by side, into the bottom of the pan, on top of the glaze. Fill in all of the gaps with small pieces of orange (see blog post above for photos and directions).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter with both sugars, on medium-high, until light and fluffy, about 1 minute. Add the egg and vanilla and mix again. Add half of the dry ingredients, and mix together on low, slowly, for about 30 seconds. Add the milk, and the remaining dry ingredients, and mix again on low for 15-20 seconds. Add the orange juice, and mix again, on low until all ingredients are incorporated. Pour the cake batter on top of the pan with the prepared oranges, spreading it with a spatula to make it even. Place the pan in the preheated oven, and bake for 40-45 minutes. Check the cake after 40 minutes by inserting a toothpick in the center; if the toothpick comes out clean, the cake is done. If there is batter on the stick, bake for another 5 minutes. Remove the cake, and allow it to cool for 10-15 minutes before inverting the cake on to a cake stand or plate.***
- Allow the cake to cool completely, before slicing and serving. Enjoy!
STICKY ORANGE UPSIDE-DOWN CAKE
Wonderful, wonderful, wonderful.
Provided by jordangenevieve
Time 1h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 160C.
- For the sticky orange topping:
- Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
- For the cake:
- Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
- Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
- Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
- Turn out on a platter to serve.
ORANGE UPSIDE-DOWN CAKE
Provided by Sam Worley
Yield Makes 1 cake
Number Of Ingredients 18
Steps:
- Make the caramel:
- Preheat the oven to 350°F.
- Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
- Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
- Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
- Make the cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
- Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
- With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.
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- Place the sugar, water, scraped vanilla seeds and vanilla pod halves in a large oven-proof non-stick or cast iron skillet and set it over medium heat. A 12-inch cast iron skillet is perfect. Stir until the sugar is dissolved. Turn off the heat.
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