Orange Upside Down Cake

🧂 Ingredients

• 4 small oranges,

  thinly sliced like navel, blood orange, Cara Cara oranges, etc.
• 1 1/2 tablespoons melted butter
• 3 1/2 tablespoons raw sugar,

  cane sugar, or demerara sugar (you can also use granulated sugar)
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cardamom,

  optional but bring a delightful flavor
• 2 large eggs
• 1 cup granulated sugar
• 3/4 cup cooking oil
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1/3 cup granulated sugar
• 2 tablespoons orange juice

Instructions

• 1 Preheat the oven to 350°F and generously grease an 8 or 9-inch round cake pan.
  Line with parchment and then grease the parchment paper.
• 2 Slice oranges horizontally about 1/4-inch thick and remove any seeds.
• 3 Add melted butter to the bottom of the prepared pan and sprinkle sugar over the
  top. Then lay the orange slices in the bottom of the cake pan, creating a
  desired pattern.
• 4 In a medium bowl, whisk together the flour, baking powder, baking soda, salt,
  and ground cardamom if using; set aside.
• 5 In a separate bowl, whisk together the eggs and sugar. Add the oil, sour cream,
  vanilla extract, orange juice, and zest until smooth, about 30 seconds to 1
  minute.
• 6 Add the flour mixture to the egg mixture and stir until well combined. The pour
  the cake batter over the orange slices.
• 7 Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the
  cake comes out clean.
• 8 Let the cake cool in the pan for 10 to 20 minutes. Run a knife around the edges
  of the cake to release. Invert the cake onto a serving plate or platter.
• 9 While the cake is cooling, bring sugar and orange juice to a simmer and cook for
  1 to 2 minutes. Remove from heat and let cool until warm to room temperature.
• 10 Brush cooled cake with orange syrup before serving.

Nutrition Info