If you adore pineapple upside- down cake, wait until you taste this version made with fresh blood oranges! The bottom of the pan is layered with thin slices of blood orange, and a buttery caramel sauce. The orange-infused cake batter is poured over the caramel mixture, and it bakes in about 40 minutes. Once inverted, this upside-down cake makes a stunning presentation. Smart Recipes, American Recipes, Eggs,Dairy,Grains Recipes Eggs,Dairy,Grains American

Blood Orange Upside-Down Cake

Blood Orange Upside-Down Cake Recipe | RecipeSavants.com PT1H20M Serves 8 Ingredients: 2 Medium Blood Oranges 1.75 Cups Granulated Sugar 4.5 Tablespoons Unsalted Butter 1 Teaspoon Kosher Salt 2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 0.5 Teaspoon Baking Soda 0.5 Cup Unsalted Butter 3 Large Eggs 1 Teaspoon Vanilla Extract 1 Teaspoon Orange Zest 1 Cup Buttermilk 6 Tablespoons Water Preheat the oven to 350 degrees. Lightly, grease a 10-inch cake pan with some melted butter. Cut the oranges into 1/8-inch thick slices. Carefully, remove the seeds from orange slices and set aside. For the caramel topping: In a medium pan, add 3/4 cup of sugar and 6 tablespoons of water over medium-high heat and bring to a boil. Cook for about ten minutes, swirling the pan occasionally. Remove from heat and carefully stir in chopped butter and 1/4 t teaspoon of salt until well combined. Place the caramel into the prepared cake pan evenly. Arrange orange slices on top of the caramel, overlapping a bit from the center towards the outer edge. In a bowl, mix together flour, baking soda, baking powder and 3/4 teaspoon of salt. In another large bowl, add softened butter and 1 cup of sugar and with an electric mixer, beat until fluffy. Slowly, add the eggs, one at a time, beating well after each addition. Add orange zest and vanilla extract and mix well. Add the flour mixture in three portions, alternating with the buttermilk, beating continuously until just combined. With a spoon, place the cake mixture over the orange slices in dollops. With the back of a spoon, smooth the top of the mixture. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and carefully, invert the cake onto a plate. Set aside to cool until warm. With a serrated knife, cut the cake into wedges and serve.

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