Citrus obsession

Pretty much everyone who knows me, understands I have a strong affinity for all things Citrus. Lemons, Limes, Grapefruit and more. I just can’t get enough.

I found myself with an abundance of Blood Oranges, like SO many blood oranges. I dried some for a home decor project, I made cocktails, blood orange brownies, and a blood orange cello, and I still had some leftover.

So I started thinking about other ways I could bake with them, and thought back to my Olive Oil Cake . Thinking it may need a bit more sweetness to balance the Blood Oranges, I decided to make an Upside Down Blood Orange Cake. It was awesome!

Upside Down Blood Orange Olive Oil Cake

Upside Down Blood Orange Olive Oil Cake

Ingredients

7 tablespoons unsalted butter, melted, plus more for greasing

  • 1/3 cup brown sugar

  • 1 T water

  • 2 Blood Oranges, thinly sliced

  • 1 3/4 cups all-purpose flour, plus more for dusting

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3/4 cup extra-virgin olive oil (your favorite! Italian, Spanish, Californian!)

  • 3 tablespoons milk

  • 4 large eggs

  • 1 cup sugar

  • Juice of 1 lemon

  • Juice of 1 orange

  • Zest of 1 lemon

Get Started

Preheat the oven to 350°. Butter a 10-inch round springform and line the bottom with parchment paper

  • In a bowl mix brown sugar and water to form a thick paste

  • Spread the brown sugar paste on the parchment paper

  • Add the sliced Blood Oranges on top of the paste, cutting them as needed to make your pattern

Make the cake batter

  • Sift together flour, baking powder and salt.

  • In another bowl whisk the melted butter with the olive oil and milk.

  • In a stand mixer, or using a hand held mixer, beat eggs, sugar, citrus juice & zest until pale (3-4 minutes).

  • Alternate adding dry and wet ingredients, mixing thoroughly with each addition.

  • Pour the batter into the prepared pan and spread over the orange slices.

  • Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.

  • Transfer the cake to a rack and let cool before turning out the pan.

  • Top with powdered sugar, creme fraiche, or serve with ice cream!

I hope this fuels your citrus obsession!

Muchly,

Katy

EatsKathryn McKnightmuchly eats, katy's cooking, homemade