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Blood orange upside down cake
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5 from 1 vote

Blood orange upside down cake

This impressive yet easy blood orange upside down cake is gorgeous right out of the pan. It is moist and soft and pairs perfectly with a nice cup of tea.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: French
Keyword: blood orange, candied blood orange, tea cake, tea time cake, upside down blood orange cake, upside down cake

Ingredients

  • 2 blood oranges
  • 2 cup water
  • 1 1/2 cup granulated sugar
  • 2 tsp orange zest
  • 1 cup orange juice
  • 1 tsp LoAnn grapefruit oil
  • 2 1/4 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1.2 cup granulated sugar
  • 1/3 cup butter
  • 1/3 cup greek yogurt or any yogurt
  • 3 eggs at room temperature.

Instructions

For the blood oranges

  • Start by cutting the blood oranges into thin slices.
  • In a medium pot, over medium heat add 2 cups of water and 1 1/2 cup of granulated sugar. Let the sugar dissolve then slowly start layering in your blood orange slices. Bring the liquid down to a simmer and cook for about 12-15 minutes.
  • After the blood oranges are done, pull them out of the syrup and line them on a cooling wrack that's placed on top of a baking sheet to let them drip.

For the soft citrus cake

  • Preheat the oven to 350F, then prepare a 9 inch cake pan by coating it with butter.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • In a stand mixer bowl, cream together the room temperature butter, yogurt, and orange zest. Slowly add in the sugar and blood orange oil and mix until light and fluffy.
  • Add in the eggs one at a time, making sure to scrape the sides and mix well between each addition.
  • Slowly ad in 1/3 of the dry mixture alternating between that and 1/3 of the orange juice. Beat well on low speed after each addition.
  • Layer the blood orange slices on the bottom of the 9-inch pan and lightly press on them. Pour the batter on top of the blood orange slices and bake for 45-55 minutes or until a toothpick or a knife inserted in the middle comes out clean!
  • Let the cake cool in the pan for 15-20 minutes then loosen the edges by running a knife between the cake and the edge of the pan. Invert on a cooling wrack to cool some more.
  • Serve this with whipped cream for a fancy tea time cake!