Sublime Citrus

Orange Upside Down Cake

MAKES: 10 Servings

CANDIED ORANGES

3 oranges I used Cara Cara oranges, thinly sliced

1 cup water

¾ cup granulated sugar

ORANGE CAKE

2 teaspoons orange zest

1 teaspoon orange extract

Candied Oranges: In a saucepan, over medium heat add 1 cup of water and ¾ cup sugar. Stir until the sugar has dissolved in pan. Layer in the orange slices. Bring down to a simmer and cook for about 10-12 minutes. Remove the orange slices onto a baking sheet or parchment paper, set aside.

Orange Cake: Preheat the oven to 350°F. Line the bottom of 9 inch spring form cake pan with parchment paper. Trim the parchment paper to fit inside the pan, you do not need any parchment on the sides of the pan.

In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.

Cream together the butter, sour cream, orange extract and orange zest. Add the sugar, mix until the mixture is fluffy. Scrape down the sides of the bowl. Add the eggs, mix until combined.

1 cup orange juice

2¼ cup all-purpose flour

2½ teaspoons baking powder

1 teaspoon salt

1¾ cup sugar

⅓ cup butter unsalted

⅓ cup sour cream

3 eggs

On low speed, add in the dry ingredients and orange juice alternatively, until just combined.

Arrange the candied orange slices in the bottom of the cake pan (on the parchment paper). I like to start with a slice in the center and then fan out the orange rounds around until they’re used up.

Pour the cake batter into the pan over the orange slices. Bake for about 45-50 minutes or until a toothpick inserted in the middle comes out clean.

Cool the cake in the pan for 10 minutes, run a knife around the edge of the pan, flip the cake pan over, loosen the spring form and remove the edges of the pan from the cake. Carefully remove the bottom of the cake pan from the cake (bottom separates from the pan in a spring form pan). Slowly peel away the parchment paper circle. Serve with whipped cream or ice cream