Blood Orange Caramel Upside Down Cake
The epitome of all things festive, this Blood Orange Caramel Upside Down Cake delivers! Warm caramel infused with Uncle Matt’s Organic OJ tops this delicious and decadent dessert. Sliced blood oranges top off this showstopper. Be sure to bring this scrumptious indulgence to your next gathering!
Prep Time: 30 minutes
Cook Time: 45 minutes
Cool Time: 20 minutes
Total Time: 1 hours 35 minutes
Servings: 8
Ingredients:
- 3 small blood oranges, preferably organic, washed well
- 3/4 cup all purpose organic flour
- 1 cup organic almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 blood orange
- ½ stick unsalted butter, room temperature
- 2/3 cup organic sugar
- 3 eggs, room temperature
- 1/3 cup organic Greek yogurt
- 2 teaspoons organic vanilla extract
Orange Caramel:
- ½ cup (100g) organic light brown sugar
- 3 Tablespoons organic unsalted butter
- 1 Tablespoon Uncle Matt’s Pulp Free Organic OJ
Directions:
- Preheat oven to 350F. Grease the sides of an 8” cake pan and then cut a piece of parchment paper to sit on the bottom of the pan.
- For the Orange Caramel, add 45g (3 tbsp) butter and light brown sugar to a saucepan. Heat over medium heat, swirling the pan until sugar has dissolved and butter has melted, about 3 minutes. Slowly pour in 1 tablespoon of orange juice, it may splatter so be careful. Swirl pan until smooth and pour into cake pan.
- With a sharp knife, slice 1 of the blood oranges into 1/8” slices. Place slices on the bottom of the cake pan, and press into caramel if it has set slightly, this will help the slices from shifting when you pour in the batter. Repeat with another blood orange if necessary.
- In a medium bowl whisk together flour, almond flour, baking powder, salt, and zest of 1 blood orange. Set aside. In a large bowl cream together room temperature butter and sugar, about 3 minutes. Beat in eggs, one at a time and then beat in Greek yogurt and vanilla. Fold in the dry ingredients.
- Pour batter into cake pan, spreading to edges with a spatula. Place in the center of oven. Bake for 30-35 minutes or until toothpick inserted into the middle of the cake comes out clean. Transfer to a cooling rack and cool for 20minutes. To transfer to a plate, place plate on top of cake, flip and lift cake pan off the top. Cool completely before serving.