BRIGHT & ZESTY

Blood Orange Upside-down Cake

www.katiebirdbakes.com

This simple yet vibrant Blood Orange Upside-down Cake is made with Greek yogurt, olive oil, and optional almond flour for a tender, moist crumb. No mixer and less than an hour needed!

unsalted butter brown sugar blood oranges all-purpose flour almond flour baking powder salt granulated sugar extra virgin olive oil plain Greek yogurt large eggs almond extract

Ingredients

1. Zest the blood oranges, then remove the rinds by slicing off each end of the orange and then cutting the rind away vertically from top to bottom ("supreme" the orange). Thinly slice horizontally into 1/4 inch thick slices and set aside.

Orange Topping

2. In a microwave-safe medium bowl or a saucepan on the stove, melt the butter. Whisk in the brown sugar until it melts.

Orange Topping

3. Grease an 8-inch or 9-inch round cake pan, and line the bottom with parchment if desired. Pour the brown sugar/butter mixture into the bottom of the pan. 4. Arrange the orange slices on top of the sugar mixture, overlapping slightly, in a spiral pattern.

Prep the Pan

5. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside. 6. In a large bowl, place the sugar and blood orange zest and rub them together with your fingers until the sugar smells fragrantly orange. This releases the oils in the zest and flavors the cake.

Dry Ingredients

7. Add the olive oil, yogurt, eggs, and almond extract to the sugar and whisk vigorously until the mixture is very well blended. 8. Add the dry ingredients, and fold and stir them in with a rubber spatula until fully blended and the batter is smooth and thick.

Wet Ingredients

9. Pour the batter over the orange slices in the cake pan and bake for 35-40 minutes for a 9-inch cake, or 40-45 minutes for an 8 inch cake, until the cake is golden brown and beginning to come away from the pan.  A knife or toothpick inserted in the center should come out clean.

Assemble

10. Let the pan cool on a wire rack for 5 minutes, then run a knife or thin spatula around the edges of the cake.  Place a large plate over the pan, then flip.

Click here for the recipe!

A few more easy winter recipes!

Frosted Parsnip Cake

Grapefruit Yogurt Cake

Blood Orange Pound Cake

www.katiebirdbakes.com