The minute I laid eyes on this cake perched on the marble counter at Josephine House, I knew I had to have a slice… and find a way to talk pastry chef Jen Tucker into giving me the recipe. It tastes as bright and sunny as it looks, oozing with a triple dose of citrus: juice, zest, and whole slices adorning the top. Like so many of the best desserts, this cake is made with just a handful of ingredients and the simplest technique. It makes the perfect ending to a “welcome spring” gathering (stay tuned to see where we served it tomorrow!) and you’ll want to make sure and save a slice to devour at breakfast the next morning. Scroll for the recipe, and thanks for sharing, Jen!

*photos by Sugar & Cloth

Blood Orange Upside Cake

Serves 8

Blood Orange Upside Down Cake

By Camille Styles

Ingredients

  • 2 blood oranges, sliced very thin
  • 1/4 cup sugar
  • 1 cup sugar, divided
  • 4oz butter
  • 2 eggs, separated
  • 1tsp vanilla
  • zest of 1 orange
  • 1/2tsp salt
  • 1 cup flour
  • 1 1/2tsp baking powder
  • 1/4 cup cornmeal
  • 1/4 cup buttermilk
  • 1/4 cup orange juice

Instructions

  1. Line the bottom of a spring form pan with parchment paper and coat the whole pan with pan spray.
  2. Sprinkle 2 tablespoons of the sugar on top of the orange slices and set aside.
  3. In a stand mixer with the paddle attachment, beat the butter with 3/4 cup of the sugar until light and fluffy.
  4. Add the egg yolks one at a time and beat until fully incorporated, scraping the bowl after each addition. Add the vanilla and orange zest.
  5. Sift the dry ingredients and add half of the butter mixture, mixing until just combined.
  6. Add the liquids followed by the rest of the dry, careful not to overmix.
  7. Beat egg whites and remaining 1/4 cup sugar to medium peaks and fold into the batter in thirds.
  8. Lay the orange slices in one even layer at the bottom of the pan.
  9. Pour batter into prepared pan and smooth the top.
  10. Bake at 325 degrees F until done, about 35-40 minutes. Once cool enough to handle, remove spring form piece but don't invert cake until totally cooled.
7 comments
  1. 1
    Tara | March 7, 2016 at 9:28 pm

    When do the oranges go on the cake or in the pan? Did I miss a step? Thanks!

    Reply
    • Camille Styles | March 9, 2016 at 9:30 am

      Check out step 8 — they go on the bottom of the pan and then the cake gets flipped over after it bakes!

      Reply
  2. 2
    gabriella | March 8, 2016 at 5:29 am

    The blood orange obsession is so real. This cake looks absolutely delicious!

    Reply
  3. 3
    Melissa | March 8, 2016 at 2:47 pm

    I was wondering about when to put on the oranges as well. Thanks1

    Reply
  4. 4
    Abigail | March 8, 2016 at 10:17 pm

    Do you peel the orange first? It looks like rind in the photo

    Reply
    • Camille Styles | March 9, 2016 at 9:31 am

      nope! peel stays on and gets a little sweeter when it bakes, though it retains a wonderful tart flavor.

      Reply
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