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.
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.
- spray pan with non-stick oil; scatter with turbinado sugar.
- 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.
- 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.
- 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.
- impress your friends.
chef meets girl 