Go Back

Blood Orange Upside Down Cake

Print Recipe Pin Recipe

Ingredients
  

  • FOR THE CAKE:
  • 1 stick unsalted butter softened, plus more for pan
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup sugar
  • 1 ½ tsp. orange zest
  • 2 eggs room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup sour cream room temperature
  • FOR THE TOPPING:
  • 4 to 5 blood oranges
  • 4 Tbs. unsalted butter melted
  • 1/2 cup sugar
  • 1 Tbs. dark rum optional

Instructions
 

  • Preheat oven to 350°F. Brush an 8-inch round cake pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  • In a mixer, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl. Reduce speed to low and gradually add flour mixture.
  • Slice the ends off each blood orange  and then cut away the peel, following the curve of the fruit to remove the white pith. Slice peeled oranges crosswise into ¼-inch-thick wheels, making sure to remove any seeds. In a small bowl, stir together butter, sugar, and rum, if using. Pour and spread mixture over bottom of prepared cake pan. Arrange sliced citrus over it in a tight, slightly overlapping even layer.
  • Carefully spread cake batter over citrus (it will be thick). Bake until cake is golden and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Invert onto a cake plate and serve, warm or room temperature.