Citrus Upside Down Cake
Citrus Upside Down Cake. First Valentine’s Day...ish post for this year! I mean this cake is almost too pretty to eat. And it’s got all the Valentine’s Day looks and appeal. A totally gooey and tangy cakes topped with an ombré assortment of oranges. SO SO good!! Happy Saturday and almost, well not really almost, vday, but you guys get my point !!
Inspiration to make this cake?! Easy. 1) We just got a huge and special delivery of fresh oranges and grapefruits from the sunny state of Florida. My first thought on what to do with all these delicious citrus fruits was cocktails…oops. So, all weekend long we’ve been making grapefruit martinis. They are so simple and so fresh. But ok, put aside the cocktails for a minute. My second though was dessert. I think upside down citrus cakes are SO SO pretty. Especially when you do them ombré. This one is topped with naval oranges, cara cara oranges, grapefruits, and blood oranges.
2) Valentine’s Day. Since the holiday season is over, we need something to look forward to, right?! I know it’s a little early, but Valentine’s Day is the next fun holiday on our list. Not going to lie, we have already started planning our menu and thinking of festive recipes to share with you guys. This cake is totally Valentine’s Day material. It’s pretty, it’s got all the Valentine’s Day colors, and it’s well delicious. So the Valentine’s Day recipes have begun with this dessert. Stay posted for more on the way ;) !!
Anyway this cake is good for Valentine’s Day but it’s also just good any day. So whether you decide to make it for the holiday or just any time, do yourself a favor and try it because it’s seriously good!
Ingredients
2 blood oranges; skin removed and sliced
1 grapefruit; skin removed and sliced
1 cara cara orange; skin removed and sliced
1 naval orange; skin removed and sliced
1 cup butter; room temperature
2 tablespoons blood orange zest
1 teaspoon vanilla extract
2 eggs
2 tablespoons lemon juice
3/4 cup sugar
1 1/4 cup flour
3/4 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup almond flour
1/4 cup sour cream
Directions
Preheat the oven to 350 degrees. Grease a 9 x 9 inch baking pan.
In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy. Add the blood orange zest and vanilla extract. Add the eggs one at a time until fully incorporated. Add the lemon juice and beat until combined.
In a separate bowl, whisk the flour, salt, baking powder, and almond flour. Add the dry ingredients to the wet ingredients a little at a time. Add the sour cream and stir to combine.
Spoon the batter into the prepared baking pan. Arrange the citrus fruits on top. Start with the naval, then the cara cara, then the grapefruit, then the blood orange to create the ombré pattern. Sprinkle citrus fruits with 2 more tablespoons of sugar. Bake for about 1 hour or until oranges are lightly caramelized and cake has set. Let cake cool completely before serving.
