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Blood Orange Olive Oil Upside-Down Cake

Blood Orange Olive Oil Upside-Down Cake

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Olive oil, cornmeal & sliced blood oranges bring a luxuriously rich, citrusy flavor & a delightful texture to this Blood Orange Olive Oil Upside-Down Cake.


  • 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)


  1. Preheat the oven to 350Β° and grease an 8" round cake pan.
  2. 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.
  3. Grate 1 tablespoon of zest from one or two of the oranges.
  4. Slice the blood oranges crosswise into 1/4-inch-thick wheels and remove any seeds.
  5. Arrange the blood orange wheels on top of brown sugar mixture in a single, tight layer.
  6. In a large bowl, sift together the flour, cornmeal, baking powder, salt and cardamom.
  7. 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.
  8. Slowly beat in the eggs, one at a time, then add the vanilla.
  9. Stir in the orange zest.
  10. Fold in the dry mixture by hand, in 3 additions. Stir until just mixed, don't over mix the batter.
  11. Spoon the thick batter into the cake pan right on top of the layer of blood orange wheels. Spread evenly in the pan.
  12. 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.
  13. 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.
  14. 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.
  15. Serve with coffee, tea or better yet an Aperol Spritz.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes