Description
Olive oil, cornmeal & sliced blood oranges bring a luxuriously rich, citrusy flavor & a delightful texture to this Blood Orange Olive Oil Upside-Down Cake.
Ingredients
Units
- unsalted butter - 2 tablespoons
- light brown sugar - 1/4 cup
- blood oranges - 2
- all purpose flour - 1 1/2 cups
- cornmeal (fine ground - 3/4 cup)
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoon
- cardamom - 1 teaspoon
- granulated sugar - 3/4 cup
- Greek yogurt - 1/2 cup
- olive oil - blood orange or a plain (mild olive oil - 1/2 cup)
- eggs at room temperature - 3
- pure vanilla extract - 1 teaspoon
- blood orange zest (reserved from blood oranges - 1 tablespoon)
Instructions
- Preheat the oven to 350Β° and grease an 8" round cake pan.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir just until sugar melts, about 3 minutes. Scrape the mixture into bottom of the prepared cake pan.
- Grate 1 tablespoon of zest from one or two of the oranges.
- Slice the blood oranges crosswise into 1/4-inch-thick wheels and remove any seeds.
- Arrange the blood orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, sift together the flour, cornmeal, baking powder, salt and cardamom.
- In the bowl of a stand mixer, cream together the blood orange (or plain) olive oil, yogurt and granulated sugar for about 3 minutes, until fully blended and smooth. Be sure to scrape down the bowl a couple of times.
- Slowly beat in the eggs, one at a time, then add the vanilla.
- Stir in the orange zest.
- Fold in the dry mixture by hand, in 3 additions. Stir until just mixed, don't over mix the batter.
- Spoon the thick batter into the cake pan right on top of the layer of blood orange wheels. Spread evenly in the pan.
- Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, rotating the pan halfway through.
- Allow the cake to cool in the pan for 10-15 minutes, then run a knife along the edges of the pan to loosen it from the sides.
- Place a serving plate or cake stand over the cake pan and carefully invert the cake in a quick fluid motion. The cake should release from the pan and onto the cake plate. Allow the cake to cool on the cake plate.
- Serve with coffee, tea or better yet an Aperol Spritz.
- Prep Time: 45 minutes
- Cook Time: 40 minutes