blood orange upside down cake by nyt cooking
Do you love blood oranges like our home does? Blood oranges are one of those things that I grab without thinking at the grocery store. No plan needed. We will find a way to eat them.
Upside down cakes typically involve cooking the fruit in caramel on the stovetop, adding the cake batter, baking in the oven, and then flipping it over to reveal the beautifully shinny fruit. They are brilliant due to the caramel syrup it has been baking in. YUM!
things to note
Of course I deviated from the recipe, because that’s what I do. Below are my notes from baking.
I kept the rinds on the blood oranges. A rind cooked, is completely tender, holds it shape, creates great contrast on the reveal. You can totally cut the rind off.
If you do not have blood oranges, this recipe works with ALL citrus really. You just have to love the taste.
I used 3 blood oranges. I prefer the look of seeing them layered (not to mention the taste!).
You would think I would learn to keep sour cream on hand, but nope. hahah I replaced it 1:1 with yogurt.
I didn’t measure brown sugar, baking powder, sea salt, yogurt, or the vanilla. I did all of this by eye.
ingredients
270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
⅓ cup sour cream
2 teaspoons vanilla extract
For the rest of the recipe: Upside-Down Blood Orange Cake by Melissa Clark
Would I make this again?
YES! This was so delicious, it disappeared from our kitchen so quickly! Also, eating it when warm was just the best treat.