Blood Orange Upside Down Cake
Blood oranges are one of the most beautiful nsd vibrant citrus fruits, it’s delicate almost raspberry-like flavour adds a hint of sweet tangenness to this stunning cake.
Actually the blood orange season is so short that’s why each year I always try my best to make use of it. Blood oranges always make a lovely addition to any breakfast bowl or simply as a healthy snack, but this cake takes them to the next level, with the blood orange slices first caramelized to perfection then teamed up with a delicate smooth cake and that makes every bite is a true delight.
If you miss the blood orange season, you can always substitute it with regular oranges or grapefruits.
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Yields: 8 slices
For the Carmelized blood oranges:
2-3 blood oranges, sliced
1 ( 200 gm ) cup caster sugar
100ml of water
For the Cake:
½ cup ( 113 gm ) unsalted butter, room temperature
3/4 cup granulated sugar
zest of one blood orange
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp salt
1 cup full fat full fat sour cream
To make the caramelized blood oranges:
Preheat the oven to 180C ( 350 F) Linea 9 inch cake pan with baking paper.
In a medium saucepan over medium-high heat, add the sugar and water, stir until the sugar is completely dissolved.
Turn up the heat to high and Add the blood orange slices, cook for about 10-12 minutes, stirring frequently until the orange peel is translucent.
Remove the oranges to a plate lined with parchment paper and let cool to room temperature. Then arrange in the cake pan.
Turn down the heat to medium low and Continue to simmer the remaining sugar syrup until thickened, about 3-4 minutes. Remove from the heat and set aside to cool to room temperature.
To make the batter:
In a medium bowl sift together the flour, salt and baking powder. Set aside.
In a large bowl cream together the softened butter and the sugar until light in color. Add in the eggs one at a time, mix until incorporated.
Add in the orange zest, vanilla extract and sour cream, mix until just combined.
Mix the dry ingredients into the wet ingredients, scrape the bowl to make sure everything is combined. Pour the batter over the oranges in the cake pan.
Bake in the preheated oven for 40-45 minutes until a toothpick inserted and comes out clean.
Remove from the oven and let cool in the cake pan at least 20 minutes before inverting. Be sure to invert the cake after it's baked while it's still warm, so that the oranges won’t stick to the baking paper.
Serve warm with whipped sour cream and a drizzle of the remaining blood orange syrup.