Blood Orange Upside Down Cake Recipe
Quite possibly the easiest cake you will ever make, this Blood Orange Upside Down Cake takes only 10 minutes to prepare, giving you the perfect excuse to make a cake (and eat it too!) whenever, whereever!
Servings: 8 servings
Ingredients
- Nonstick Vegetable Oil Spray
- ⅓ cup raw sugar
- 2 blood oranges sliced thin with seeds removed
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 ½ cups buttermilk
- ¾ cup (1 1/2 sticks) unsalted butter melted and cooled
- 1 (heaping) tsp blood orange zest (approx. 1 blood orange)
- 2 tablespoon fresh blood orange juice
Instructions
- Preheat oven to 350 degrees F and coat a 10” cake pan with nonstick cooking spray.
- Evenly scatter the raw sugar over the bottom of the cake pan and place the orange slices on top.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, orange zest and orange juice.
- Pour the wet ingredients in with the dry ingredients and mix with a rubber spatula until nearly combined. Some dry spots OK as you do not want to overmix the batter.
- Pour the batter over the oranges and bake for approximately 35 minutes, or until the sides start pulling away from the pan and a toothpick inserted in the middle comes out clean.
- Transfer make to a wire rack to cook for 5 minutes before inverting over a large plate and gently releasing from the pan.
Notes
If you are not a fan of orange peels, feel free to peel the oranges prior to slicing.
Recipe inspired by Bon Appetit.
Nutrition
Calories: 304kcal | Carbohydrates: 60g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 443mg | Potassium: 197mg | Fiber: 1g | Sugar: 30g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2.2mg
