Blood Orange Upside Down Cake

Slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter dessert.

Ingredients

Ingredients
Servings:
Orange Layer
Blood Oranges
tbsp
Blood Orange Juice
tsp
Orange Zest
g
Granulated Sugar
Batter
g
Butter
g
Granulated Sugar
tbsp
Brown Sugar
Eggs
tsp
Orange Zest
tbsp
Blood Orange Juice
tsp
Vanilla Extract
g
All-Purpose Flour
tsp
Baking Powder
g
Greek Yoghurt
tsp
Kosher Salt
Crumb Layer
g
All-Purpose Flour
g
Granulated Sugar
tbsp
Butter
Pinch of Salt

Instructions

Preparing In The Kitchen
  1. Preheat oven to 170 ºC and grease a 22cm cake pan.
  2. For the blood oranges, cut each end off, then stand the orange on one end and slice the outer skin off. Cut into thin slices. Set on a large plate and sprinkle with the sugar. Let sit for 5 minutes.
  3. Lay the orange slices in an even layer on the bottom of the pan and set aside.
  4. In a large mixing bowl, cream the butter until smooth and creamy. Add both sugars and mix till combined. Mix in one egg at a time. Add the orange zest, orange juice, and vanilla and mix until just combined.
  5. In a smaller bowl, whisk together the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, alternating with the Greek yogurt. Pour the batter over the oranges in the cake pan.
  6. In a small bowl, whisk together the flour, sugar, and salt. Melt the butter in a saucepan over low heat. Add the melted butter to the bowl and stir until crumbs form. Sprinkle the crumbs over the cake batter.
  7. Bake for 50-55 minutes. When done, a toothpick inserted into the center of the cake will comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack. Don’t let it sit longer, because the oranges can begin to stick in the bottom of the pan.
  9. Let cake cool for 20 minutes.

Preparing In The Kitchen
  1. Preheat oven to 170 ºC and grease a 22cm cake pan.
  2. For the blood oranges, cut each end off, then stand the orange on one end and slice the outer skin off. Cut into thin slices. Set on a large plate and sprinkle with the sugar. Let sit for 5 minutes.
  3. Lay the orange slices in an even layer on the bottom of the pan and set aside.
  4. In a large mixing bowl, cream the butter until smooth and creamy. Add both sugars and mix till combined. Mix in one egg at a time. Add the orange zest, orange juice, and vanilla and mix until just combined.
  5. In a smaller bowl, whisk together the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, alternating with the Greek yogurt. Pour the batter over the oranges in the cake pan.
  6. In a small bowl, whisk together the flour, sugar, and salt. Melt the butter in a saucepan over low heat. Add the melted butter to the bowl and stir until crumbs form. Sprinkle the crumbs over the cake batter.
  7. Bake for 50-55 minutes. When done, a toothpick inserted into the center of the cake will comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack. Don’t let it sit longer, because the oranges can begin to stick in the bottom of the pan.
  9. Let cake cool for 20 minutes.

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