Orange Upside Down Cake

Feb 23rd
gawker1

Living in Arizona, we are lucky enough to have citrus trees growing in our yard! We have two orange trees in the front, a grapefruit, and a lemon tree in the back. There is nothing better then picking the citrus right off the tree. Last night was the first night  that the orange blossoms  started to bloom. The smell is a combination of orange, honeysuckle, and gardenia. It is heavenly! I wish this was my recipe, but it comes from the magazine, Fine Cooking.

gawker1Orange blossoms always remind me of Florida, even though Arizona has more citrus than Florida. When I was younger, my family was lucky enough to buy a condo, in Deerfield Beach, Florida, right on the ocean. My Father was a golf pro in Illinois, so in the winter we would pack up the car, then drive sometimes, straight through to Florida. No seat belts! No cell phones! I knew the minute we were in Florida, by the smell of the orange blossoms. To this day, I will always have that memory, when I smell that heavenly aroma.

gawker1Pete went out and picked these beautiful oranges from our front yard this morning, he took this beautiful basket, and came back with these juicy, sweet, oranges and a beautiful orange blossom on top! Then we preceded to have this warm Orange Upside Down Cake, with coffee, bacon, and Screwdrivers. What a way to spend a Sunday! Let me know if you make this beautiful, moist, orange cake, and what you think of it! Love, Stacey

gawker1

 

Orange Upside Down Cake

Ingredients:

Recipe by Fine Cooking

For the topping
• 4 Tbs. unsalted butter; more for the pan
• 3 small navel oranges
• 2/3 cup granulated sugar
• 1/2 cup slice almonds

For The Cake
• 2/3 cup sliced almonds
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 8 Tbs. unsalted butter,softened
• 2/3 cup granulated sugar
• 1 tsp. almond extract
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature


Directions:

Make the topping
1. Butter a 9x2 inch round cake pan, make sure to use lots of butter on the bottom and sides.

2. Using a rasp grater, finely grate 2 tsp. zest from 1 orange, and reserve for the cake. Halve the orange and squeeze to yield 3 Tbs. juice. Trim the ends off the other oranges quarter them lengthwise, and then slice the quarters cross-wise 1/8 inch thick; set aside.

3. Combine the butter and sugar in a 2 quart saucepan and cook over medium-low heat, stirring occasionally, until the mixture is a color slightly darker than peanut butter, about 5 minutes. Add the orange juice (be careful; it will bubble and steam). Cook, stirring, until combined, about 30 seconds. Immediately pour the caramel into the cake pan. Let sit until cool enough to touch, about 5 minutes.

4. Decoratively arrange as many of the orange slices as fit comfortably on the caramel, leaving some space between for the almonds. Sprinkle the almonds between the orange slices.

5. Make the Cake
Position a rack in the center of the oven and heat the oven to 325 F.
Spread the almonds on a rimmed baking sheet and toast, stirring once, until golden brown, about 6 minutes. Let cool. Pulse in a food processor until finely ground. Transfer to a medium bowl and combine with the flour, baking powder, and salt.

6. In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the reserved orange zest and almond extract, and mix until combined. Add the eggs, one at a time, beating well after each addition.

7. With the mixer on low speed, alternately add the flour (in 3 additions) and the sour cream (in 2 additions), beginning and ending with the flour, and beating until just combined after each addition.

8. With a spatula, gently scrape the batter into the prepared cake pan without disturbing the topping. Smooth the surface. Tap the pan firmly against the counter once or twice to remove any air bubbles. Bake, rotating halfway through, until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes.

9. Cool on rack for 10 minutes. Run a knife around the edge of the cake to release it from the pan. Invert the cake onto a serving plate. Remove the pan, and rearrange any fruit or nuts that have stuck to the bottom of the pan. Serve warm or at room temperature.

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