Upside Down Blood Orange Cake is a delicious and visually appealing dessert that combines the bright flavors of blood oranges with a moist and tender cake. Whether enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is sure to impress with its vibrant colors and delightful taste.
The cake batter made with a combination of ingredients such as flour, sugar, eggs, butter, baking powder, coconut milk and vanilla extract. I also included zest and juice from a blood orange to enhance the citrus flavor. The batter is poured over the blood orange slices in the cake pan, enveloping them as it bakes.
As the cake bakes, the blood oranges release their juices and caramelize, creating a sweet and slightly sticky topping. The caramelization process intensifies the flavors of the oranges and adds a beautiful golden color to the cake.
The resulting cake has a moist and tender crumb with a delightful combination of sweet and tangy flavors. The blood oranges infuse the cake with their citrusy essence, creating a burst of freshness with every bite.
What are blood oranges?
Blood oranges are a type of citrus fruit known for their deep red or crimson-colored flesh. They have a distinct and slightly tart flavor with a hint of berry-like sweetness. Slices of blood oranges are used to line the bottom of the cake pan, creating a vibrant and eye-catching pattern.
Blood oranges are a type of citrus fruit known for their unique crimson or deep red flesh. They are named “blood oranges” due to the intense red coloration that resembles blood.
On the outside, blood oranges look similar to regular oranges, with a slightly textured orange peel. However, what sets them apart is their distinct red or burgundy-colored flesh, which can range from streaks of red to a deep, solid red.
Blood oranges have a flavor profile that is both sweet and tart. They are slightly less acidic than regular oranges, with a delicate citrus taste that is often accompanied by berry-like undertones. The degree of sweetness can vary depending on the specific variety and ripeness of the fruit.
Blood oranges are versatile and can be enjoyed in various ways. They can be consumed fresh, peeled and segmented, or juiced to make refreshing beverages. The vibrant color of blood oranges makes them an attractive addition to fruit salads, desserts, and even savory dishes like salads or sauces.
Upside Down Blood Orange Cake
9
servings20
minutes1
hour10
minutes1
hour30
minutesAn interesting twist on a classic desert, the sour and bitter flavors of blood orange uniquely cuts the sweetness of upside down cake.
Ingredients
2 sticks butter, softened to room temperature
4 tablespoons butter
1.5 cups flour
.5 cup cornmeal
5 whole blood oranges (1 zested and juiced)
1 half lemon, juiced
4 whole eggs
1/2 cup coconut milk
2 teaspoons baking powder
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
Directions
- Preheat oven to 350°.
- Start bottoms up, with the top of the cake. Peel 5 blood oranges and cut into 1/4″ thick slices. Melt 4 tbsp butter in a small saucepan. Stir in brown sugar and lemon juice until butter dissolves. Pour this mixture into the bottom of a 9″ x 13″ baking dish. Layer the orange slices above. Set aside.
- Combine the flour, cornmeal, baking powder, and salt. Set aside.
- Using an electric mixer, beat the softened butter until smooth and creamy. Add the sugar and continue beating until thoroughly combined. Add eggs, one by one, and continue beating until creamy. Scrape down the sides with a spatula as necessary. Add the juice and zest of 1 blood orange (about 1-2 tbsp) and 1/2 coconut milk. Beat until thoroughly combined.
- On low speed, slowly mix in the flour combination. Continue mixing, by hand if necessary, until the batter forms a nice consistency. It should be thick at this point.
- Pour batter over top of the orange slices and butter/brown sugar mixture. Bake for 45 minutes.
- Remove from the oven and let cool for at least 30 minutes before flipping. With a knife, carefully make sure the edges of the cake are separate from the baking dish. Carefully flip the baking dish, with the cake inside, onto a sheet pan or flat surface.