acidity and sometimes the bitterness of even the sweetest fruit — not something that you really notice until it is on your plate for first tasting. Nevertheless, happy with the concept of the upside down cake and will likely do something else on the topic soon. If nothing else, it looks very vibrant!
Ingredients
2 blood oranges
2 navel oranges
1 meyer lemon
1 tangelo, small grapefruit, or other citrus of choice
1/2 cup granulated sugar
2 tablespoons cup water
For the cake batter
1/2 cup butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
2 large eggs, room temperature
3 tablespoons freshly squeezed orange juice (from any type of orange)
1 tablespoon orange zest
1 tablespoon vanilla extract
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain or vanilla yogurt
To finish
3 tablespoon demerara sugar
Directions
Preheat oven to 350F. Line a 9 inch cake pan with parchment paper round on the bottom; Spray with non-stick spray.
With the skin still on, slice citrus 1/2 inch thick. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it. Microwave the sugar and water together until the sugar dissolves completely, about 30-40 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared citrus fruits. Once arranged, pour the remaining sugar-water over the citrus. Set aside.
In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs, orange juice, orange zest, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the yogurt into the wet ingredients until everything is combined. Mixture will be thick. Spoon the batter over the prepared citrus slices, spreading it evenly to the edges, careful not to pull the citrus out of place.
Bake for 35-45 minutes, tenting with foil if it becomes too dark. Then allow to cool completely before inverting onto a serving plate. Sprinkle with demerara sugar to add a final touch of sweetness to the cake and to give it a little sparkle.
