Orange Upside down cake

I love a good orange flavored cake and when it is upside down it makes it even more special. I used blood oranges and navel oranges for a two tone effect. The oranges are beautiful and this cake is so yummy and moist.

This pretty little thing is the perfect accompaniment with tea or a yummy dessert any time!

Total Time:

• Prep time 30 mins

• Baking time 35 mins

• Total time 1hr 5 mins

Equipment:

• Stand or handheld mixer

• Ring pan or 9 inch round pan

Ingredients:

• 3 oranges ( I used blood oranges and navel) plus 1 for rind and juice

• 1 1/2 cup sugar

• 1 cup water

• 2 tbsp butter for greasing pan

Cake

• 1 3/4 cup all purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup butter (2 sticks) 226 g (8 oz)

• 1 1/4 cup sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1/3 cup sour cream

• 1/4 cup fresh squeezed orange juice ( about 1 large orange like navel)

• 1 tsp orange zest

METHOD:

• Preheat oven to 350 F

• Grease pan with softened butter well

• Slice the oranges like fairly thin round slices

• Make a sugar syrup with the 1 1/2 cup sugar and 1 cup water. Heat it till the sugar dissolves and add the orange slices. Let it simmer for 10 mins and set aside

• If using 2 kinds of oranges candy them in two separate pans and half the syrup recipe for each pan, that way they will retain their color

• save the left over syrup

• Arrange the orange slices in the buttered pan and set aside

• For the cake batter, sift the flour, baking powder, baking soda and salt and set aside

• Beat the softened butter and sugar till fluffy

• gradually add the eggs and vanilla and mix

• add the sour cream

• alternate the juice and flour twice till everything is mixed

• add the orange rind

• spoon the cake mixture into the prepared pan

• Bake at 350 F for about 35 minutes. It is ready when it starts to turn golden brown and a skewer inserted in the cake comes out clean.

• when cake is baked and still in the pan poke some holes with a toothpick or skewer and brush it with the reserved sugar syrup

• put your serving platter on the cake tin and flip it , to take cake out.

• Do this while it is hot and out of the oven so it does not stick to the pan.

Enjoy!