Blood Orange Upside Down Cake

  • Nonstick cooking spray
  • ⅓ c. granulated sugar
  • 2 blood oranges, very thinly sliced, seeds removed
  • 2 ½ c. all-purpose flour
  • ¾ c. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 1 ½ c. buttermilk
  • ¾ c. butter, melted, slightly cooled
  • 1 tsp. finely grated blood orange zest
  • 3 T. fresh blood orange juice

Preheat the oven to 350° F. Coat a 10" springform pan with nonstick spray. Scatter granulated sugar evenly in bottom of the pan. Arrange the orange slices on top in a layer (some overlap is fine).

Whisk the flour, brown sugar, baking powder, and baking soda in a large bowl. Add the eggs, buttermilk, butter, and blood orange zest and juice; mix until no dry spots remain (a few lumps are okay; do not over mix). Pour the batter over the oranges in the springform pan.

Bake the cake in the preheated oven until the top is golden brown and it pulls away from the sides of the pan, 35–40 minutes. Transfer the cake to a wire rack and let it cool for 5 minutes before releasing the pan ring, inverting the cake, and turning it out onto a large plate.

  • Yields: 8-12 servings
  • Preparation Time: 50 minutes
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