Blood Orange Buttermilk Upside-down Cake

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Cakes / Fruit

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Blood orange season is one of my favorite times of year.  I don’t think there is a more beautiful fruit and during the short time it’s available I bake and drink as much of it as I can (hellooo blood orange martinis).  This relatively simple upside-down cake conveniently swaps out my least favorite fruit (pineapple) with my favorite citrus of the moment.

IMG_1298IMG_1299This cake is chock full of sliced blood oranges, blood orange zest and blood orange juice.  I’ve always preferred a denser, more eggy cake and a thick slice of this is an exceptional late afternoon treat.  It’s a snowy/icy mess out there and halfway through mixing all the ingredients my power went out (luckily for only 20 minutes) but you bet I was sitting with a direct view to my oven watching the timer count down, praying it stayed on at least until the cake was out of the oven.  Listen, we all have our priorities…

Adapted from bon appetite.

Ingredients

Nonstick vegetable oil spray

1/4 cup demerara/raw sugar

2 blood oranges, very thinly sliced, seeds removed

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon koshersalt

2 large eggs

1 large egg yolk

1 1/2 cups buttermilk

3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled

1 teaspoon finely grated blood orange zest

2 tablespoons fresh blood orange juice

 

Instructions

Preheat oven to 350 degrees.  Coat a 9″ cake pan with nonstick spray.  Scatter demerara sugar evenly in pan.  Place orange slices on top (some overlap is fine)

Whisk flour, baking powder, baking soda and salt in a bowl.  Set aside

Place sugar and blood orange zest in a food processor and mix until combined (15-30 seconds)

Combine sugar, butter, eggs, egg yolk and blood orange juice in a mixing bowl.  Once combined, alternate adding dry flour mixture and buttermilk.  Mix until all ingredients are incorporated, a few lumps are fine.

Pour batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of the pan, about 35-40 minutes.  Transfer to a wire rack and let cool 5 minutes before inverting and turning out onto rack, cake stand or large plate.

 

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