blood orange upside-down cake

the very best thing happened this week! i found blood oranges at the grocery store! okay, for most people that might be categorized under r/midlyinteresting, but i’m from west virginia. blood oranges never quite make it into that state.

anyway: we found these little pretties at trader joe’s here in baltimore. while the chef was preoccupied with making blood orange old fashions with our neighbor peter, i whipped up this upside-down cake. it’s super dense; kind of the blood orange version of banana bread. it was great for after dinner, but even better for breakfast. it was also gone in two days. whoops.

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you’ll need:
1/2 c. turbinado sugar
4 blood oranges
2 1/2 c. ap flour
3/4 c. granulated sugar
1 tsp. baking powder
1 tps. baking soda
3/4 tsp. salt
2 eggs + 1 yolk
1 1/2 c. buttermilk
1 1/2 stick unsalted, melted butter
+springform pan (or a cast iron and some mad skill)

preheat oven to 350.

  1. spray pan with non-stick oil; scatter with turbinado sugar.
  2. use knife to peel rind and pulp from two oranges. slice across as thinly as possible, removing seeds as you go. scatter the slices on bottom of pan; can overlap.
  3. sift flour, granulated sugar, baking powder, baking soda + in bowl. Add eggs + yolk, buttermilk, melted butter, zest and juice of two remaining oranges and mix until fully incorporated.
  4. pour mixture over oranges and bake until top is golden brown; ~40 minutes or longer. let cool on rack for a few minutes before flipping over onto plate.
  5. impress your friends.
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