Blood Orange upside-down cake
This cake is a great way to use your winter blood oranges (can be made with normal oranges too!) Simple to assemble and takes less than an hour to make
Recipe from katiebirdbakes.com
Blood Orange Topping on Cake:
- 1/4 cup (56g) unsalted butter
- 1/3 cup (67g) brown sugar
- 2 to 3 blood oranges (or any oranges!)
Olive Oil Cake:
- 1 cup (125g) all-purpose flour
- 1/2 cup (48g) almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- Zest of the 2 blood oranges (about 2 Tablespoons)
- 1/2 cup (118 ml) extra virgin olive oil
- 1/2 cup (113g) plain Greek yogurt
- 3 large eggs
- 1/2 teaspoon almond extract
Blood Orange Topping (prepare first)
- Zest the blood oranges. Slice off the top and bottom of each orange, then cut away the peel and pith from top to bottom to remove the rind. Slice the oranges into ¼-inch rounds and set aside.
- Melt the butter in a microwave-safe bowl or in a saucepan over the stove. Whisk in the brown sugar until smooth and dissolved.
- Grease an 8- or 9-inch round cake pan and line the base with parchment paper if desired. Pour the butter and sugar mixture into the bottom of the pan.
- Arrange the orange slices on top in a slightly overlapping spiral. You may not need to use all the slices.
Cake
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, combine the sugar and blood orange zest. Rub them together with your fingers until fragrant to release the oils.
- Add the olive oil, yogurt, eggs, and almond extract. Whisk until well combined.
- Fold in the dry ingredients using a rubber spatula until the batter is smooth and thick.
- Pour the batter over the arranged orange slices. Bake for:
- 35–40 minutes in a 9-inch pan, or
- 40–45 minutes in an 8-inch pan
- The cake is ready when golden brown and a knife or toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 5 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert. Remove parchment if used.
- Cool to room temperature before serving. Enjoy on its own or with whipped cream.
Storage
This blood orange olive oil upside-down cake is best eaten on the day it’s made, but it can be stored if needed:
Room temperature: Keep for 1–2 days in a tall airtight container that won’t disturb the orange topping.
Refrigerator: Store in an airtight container for up to 1 week. Warm individual slices in the microwave for 15–20 seconds before serving.
Freezer: Wrap well in plastic and place in a freezer bag for up to 3 months. Thaw at room temperature for at least 2 hours before serving.