Blood Orange Upside Down Cake
You've heard of pineapple upside down cake. Now let's switch it up with a beautiful, fruity winter citrus like blood orange!
Ingredients
- 1 stick (8tsp) unsalted butter
- 3 tbsp turbinado sugar
- 2 blood oranges
- 3 ½ rounded tbsp plain greek yogurt
- 2 large eggs
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup + 1tbsp all purpose flour
- ½ tsp baking powder
- pinch of salt (about ¼ tsp)
- zest from 1 blood orange
Instructions
- Preheat the oven to 350°
- Take 1 tbsp of unsalted butter and grease the bottom and sides of a 9in springform pan. (Feel free to add a 9in round cutout of parchment paper to the bottom of the pan and grease with more butter or cooking spray to ensure no sticking).
- Sprinkle the turbinado sugar around the bottom of the pan, being sure some sticks to the greased sides of the pan as well
- Wash and thinly your blood oranges, and arrange the slices on top of the turbinado sugar in the pan. Feel free to cut some of the slices in half to line the edge of the pan.
- In a microwave safe bowl, melt the remaining 7 tbsp of unsalted butter. Once melted, mix in the greek yogurt and set aside.
- In a mixing bowl, beat together eggs, sugar and vanilla until the mixture is a pale yellow color.
- Gently mix the flour into the egg mixture, along with the baking powder and salt.
- Mix in the butter-yogurt mixture until combined, along with the zest of one blood orange, and pour the batter over the orange slices in the springform pan, using a rubber spatula to spread the batter in an even layer from edge to edge.
- Bake for 30-35 minutes or until a cake tester or toothpick comes out clean. Feel free to check around the 25 minute mark to ensure the top of the cake is not browning too quickly.
- Let the cake cool for at least 10 minutes before removing from the springform pan and inverting onto a cake tray or cooling rack.
- Cut into 8 slices and serve with vanilla ice cream or even a spiced whipped cream.