During the winter, when it’s cold outside and the days are dark and dreary, I miss my summer fruits! Piles of sweet berries, juicy and flavorful peaches, cool refreshing watermelons! The summer fruit season couldn’t come sooner! Luckily winter doesn’t withhold all wonderful produce and gray days can be brightened with citrus!
Blood oranges are the perfect citrus to bring color and flavor into your kitchen in the cold winter months and it’s as easy as it is beautiful to make. With this recipe, based off The Kitchn’s Any Upside-Down Cake Recipe, you’ll be the star of the party for serving up this stunner and your taste buds will thank you too!
- Preheat oven to 350•F.
- Prepare a 9-inch cake pan by rubbing butter onto the bottom and sides.
- Slice your blood oranges horizontally into thin slices. I prefer to keep the rind on because they candy during the baking process and more color and structure to the cake. You may remove the peel if you prefer!
- Melt butter and brown sugar together in a saucepan over low heat until the sugar has dissolved into the butter. Remove from heat and transfer the syrup to your cake pan, making sure it covers the bottom of the pan evenly.
- In a stand mixer, cream together butter and sugar until pale and light.
- While the butter and sugar are mixing, in a separate bowl whisk together flour, baking powder, and salt.
- Once the butter and sugar are well creamed, add two eggs followed by the vanilla, making sure to beat well in between each addition.
- Mixing on low speed, slowly add the flour until just combined.
- Add your blood orange slices to the bottom of the pan. Don’t be afraid to crowd them in against one another or to fold them partially up the sides. I use smaller peeled slices to fit in between the larger rounds.
- Drop the cake batter gently on top of the fruit and smooth out with a spatula.
- Place your cake pan in the oven and bake for 30-40 minutes, or until a toothpick comes out of the cake cleanly.
- Once finished baking, remove your cake from the oven and set on a cooling rack for just a minute. The cake needs to come out of pan hot or else it won’t come out at all! Run a knife around the edge of the cake and place a plate over the pan. Using hot pads, flip the cake over and transfer to the plate. If there are any fruit pieces left stuck to the pan, gently remove them and place back on top of the cake.
- Let the cake cool and set to room temperature and then serve! Enjoy!