Snow and freezing rain are in the forecast here in New Jersey for today -- not exactly the warm beaches of the Caribbean or the shores of the Mediterranean. But if you buy a bunch of these blood oranges while they're still in season, you can bring a little bit of Florida or Sicily into your home with this beautiful and delicious upside down cake. Just looking at these jewel-like slices brings a smile to my face.
The recipe comes from Coffee and Crumpets, but I first saw this cake posted on my friend Stacey's blog and I knew right away it had to be in my future. I made it in a cast iron skillet, but the recipe calls for a traditional cake tin. Use whichever you like. The brown sugar and butter go in first, then the slices. Overlap them a bit, since they tend to shrink somewhat. Make sure you spread a little butter along the sides of the pan too.
Then spread the thick batter evenly over the slices.
Then flip it over and stare at your beautiful plate of sunshine.
But not for too long. Dig in (with a serrated knife so you can cut through the caramelized orange slices) and enjoy. My favorite way to eat it is while it's still warm from the oven. It may not be Capri or even Miami, but it will be a welcome treat from shoveling snow.
Blood Orange Upside Down Cake
from Coffee and Crumpets
The Cake Part
1½ cups/225g all purpose/plain flour
¾ cup/110g cornmeal, organic
2 teaspoons baking powder
1 cup/200g cane sugar
1½ sticks/170g butter, softened
¼ cup/60ml oil, neutral flavor
½ cup/120ml blood orange juice
3 eggs, large and organic
1 teaspoon orange zest
1 teaspoon vanilla