UPSIDE-DOWN CITRUS CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
- Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake.
- Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds.
- Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using.
- For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined.
- Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature.
BLOOD ORANGE OLIVE OIL UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease a round loose-bottomed 9-inch (23-centimeter) cake pan with cooking spray and line the bottom with parchment paper.
- In a small bowl, mix the brown sugar and water to make a thick paste. Spread this thinly and evenly onto the base of the cake pan and set aside.
- Zest 1 orange and add this to a large bowl with the superfine sugar. Rub the zest into the sugar with your fingertips until the zest is evenly distributed. Set aside.
- Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base in the cake pan. You can cut some of the slices in half to create a different pattern and to fill in all the gaps.
- Add the yogurt to the bowl with the superfine sugar and whisk briefly to combine. Whisk in the eggs and olive oil. Stir in the flour, baking powder, baking soda and salt until smooth. Gently pour the batter on top of the orange slices, being careful not to disturb the oranges underneath.
- Bake for 30 to 35 minutes, or until the sponge is firm to the touch and golden brown. Leave the cake in its pan to cool completely before attempting to turn it upside down. Serve with creme fraiche.
UPSIDE-DOWN BLOOD ORANGE AND ROSEMARY OLIVE OIL CAKE
Blood oranges look a lot like navel oranges from the outside, but don't be fooled. Beneath the peel lies a dark crimson flesh with tangy, citrusy notes and a distinct raspberry-like taste. Slice them thin and layer over a bed of rosemary and brown sugar that caramelizes as it bakes. The oranges are topped with a one-bowl olive oil cake batter. After cooling, it flips out perfectly for an elegant dessert topped with candied pistachios for color and crunch.
Provided by Zac Young
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick cooking spray.
- Combine the brown sugar, butter, rosemary and the finely grated zest of 1 blood orange (about 1 teaspoon) in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted, the sugar has dissolved and the mixture comes to a full boil, 2 to 3 minutes. Remove from the heat and let cool slightly, about 10 minutes. Pour the mixture into the prepared pan and use an offset spatula to spread evenly (it's OK if the caramel looks grainy).
- Finely grate the zest of 1 blood orange into a large bowl and set aside. Cut the ends off 3 of the blood oranges, then remove the skin in strips working to expose the flesh all the way around the fruit. Slice the oranges into 1/8-inch-thick rounds and remove any seeds. Arrange the slices over the brown sugar in the pan, overlapping them slightly as needed so that no sugar can be seen. Set aside.
- Add 1 cup of the granulated sugar and the olive oil to the bowl with the orange zest and whisk to combine. Add the eggs and vanilla and whisk until lightened, about 4 minutes. Add the flour, baking powder and 1/2 teaspoon salt and mix until just combined, about 1 minute. Slowly pour in the milk and continue whisking until combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
- Carefully pour the batter over the orange slices in the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack to cool slightly, about 30 minutes. Run a small knife or offset spatula around the edge of the cake to loosen. Invert a large plate or serving platter on top of the pan and flip to unmold. Let cool completely, about 1 hour.
- Meanwhile, line a baking sheet with parchment. Juice half of the remaining orange (save the other half for another use). Add the remaining 2 tablespoons sugar, 2 tablespoons of the blood orange juice and the remaining 1/4 teaspoon salt to a small saucepan and stir with a heatproof rubber spatula or wooden spoon to combine. Bring to a boil over medium-high heat, stirring occasionally, until the mixture turns rust colored around the edges, 2 to 3 minutes. Reduce the heat to low and fold in the pistachios until well coated and shiny. Pour onto the prepared baking sheet, breaking up any large clumps with a wooden spoon and allow to dry completely, about 15 minutes.
- Chop or crush the candied pistachios with a heavy glass to break up any larger pieces. Sprinkle the pistachios around the rim of the cake before serving.
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
BLOOD ORANGE POUND CAKE
Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
- Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
- To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 420 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE
Provided by Karen DeMasco
Categories Cake Milk/Cream Mixer Citrus Egg Dessert High Fiber Orange Cornmeal Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
- Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
- Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
- Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
- For whipped crème fraîche:
- Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
- Cut cake into wedges and serve with dollop of whipped crème fraîche.
- Available at most supermarkets and at specialty foods stores.
STICKY ORANGE UPSIDE-DOWN CAKE
Wonderful, wonderful, wonderful.
Provided by jordangenevieve
Time 1h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 160C.
- For the sticky orange topping:
- Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
- For the cake:
- Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
- Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
- Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
- Turn out on a platter to serve.
UPSIDE-DOWN BLOOD ORANGE CUPCAKES
Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. -Monica Chadha, Fremont, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BLOOD ORANGE UPSIDE-DOWN CAKE
Why do pineapple lovers always get the upside-down cake fun? We're dedicating this glorious cake recipe to blood orange fans everywhere. Enjoy!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Spread 1/4 cup butter onto bottom of foil-lined 13x9-inch pan. Combine dry gelatin mix and 3/4 cup sugar in medium bowl. Add orange slices, in batches; toss to evenly coat oranges with gelatin mixture. Arrange on bottom of prepared pan, overlapping if necessary to form even layer.
- Beat cream cheese, vanilla, remaining butter and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour; pour over oranges. Place filled pan on baking sheet.
- Bake 1-1/4 hours or until toothpick inserted in center comes out clean. Cool 15 min. Invert cake onto platter; remove pan and foil. Cool cake completely.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.9459 g, Sugar 0 g, Protein 4 g
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- Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 400°F. Coat the bottom and sides of the springform pan with oil.
- Prepare the blood oranges: Position a blood orange on the cutting board so the “poles” are to your left and right and the fruit is resting on its side rather than upright.
- Build the upside-down layer in the pan: Add 1/3 cup of the sugar (2.3 oz/ 66g) to the bowl with the juice and whisk until you have a smooth slurry. Pour the slurry into the bottom of the prepared pan and tilt in all directions to spread across the parchment.
- Mix the dry ingredients: In a medium bowl, whisk the cake flour, semolina, baking powder, and salt to combine and eliminate any lumps.
- Mix the wet ingredients: In a small bowl, stir together the Grand Marnier, orange zest, and orange blossom water and set aside.
- Beat the eggs and sugar: In a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), beat the eggs and the remaining 1 cup sugar (7 oz / 200g), starting on low to break up the eggs and gradually increasing to high, until the mixture is very light, thick, and pale, and it falls off the whisk or beaters back into the bowl in a slowly dissolving ribbon, about five minutes (with a hand mixer, this will take several minutes longer).
- Beat in the oil: With the mixer still on high speed, gradually stream in the oil and beat until fully incorporated and the mixture is even thicker (it will be slightly reduced in volume).
- Alternate adding wet ingredients and dry: Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the Grand Marnier mixture in two additions, beginning and ending with the dry ingredients.
- Fill the pan and bake: Gently pour the batter over the blood orange slices, making sure not to disturb them, and smooth the top. Transfer the cake to the oven and immediately reduce the temperature to 350°F.
- Cool and unmold the cake: Transfer the pan to a wire rack and let the cake cool for 15 minutes. Run a thin knife around the edges of the cake and remove the outer ring (be careful, as some of the juices from the cake might run).
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