Some of the recipes must be shared. You just want them to be known about by every person, cause they are too successful and universal. This sticky blood orange upside-down cake is one of the good examples.

Last year I baked the cake like this and now I decided to repeat it specifically for my blog. Yes, I used the blood oranges again, can you forgive my passion?☺ However you can use other fruit you like. I’d like to try this cake with pears adding a little bit cocoa powder and nuts to the dough, or with bananas decorating it with a ball of homemade vanilla ice cream, or with plums when fall season comes. I imagine what creation this recipe will inspire you to!

These sweet dreams make my mouth water and cause irresistible desire to go immediately to the kitchen and as I’m writing this post in the night, so it’s time to finish the introductory part and finally to write the recipe.

 

Sticky blood orange upside-down cake
Ingredients
  1. 180 g All-purpose flour
  2. 80 g + 90 g Butter
  3. 150 g + 150 g Brown sugar
  4. 2 Large eggs
  5. 120 g Yoghurt
  6. 2-3 Blood oranges
  7. 1 tsp Baking powder
  8. ½ tsp Baking soda
  9. ½ tsp Cinnamon powder
  10. ¼ tsp Salt
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Instructions
  1. Peel oranges and cut into thick slices (about 5 mm).
  2. In sauce pan combine 80 g butter and 150 g brown sugar and melt over medium heat stirring constantly until smooth.
  3. Pour the sauce into the baking pan previously greased with butter. Arrange orange slices over sauce covering the bottom of the pan completely.
  4. In a small bowl whisk together sifted flour, baking powder, cinnamon and salt.
  5. Beat 90 g butter and 150 g of sugar with the mixer until fluffy, add eggs and beat until smooth. In several steps add the flour mixture and yogurt stirring after each addition until smooth. Pour the batter into the baking pan all over the orange slices.
  6. Put the pan in the oven preheated to 180°C for 40-50 minutes until golden color and a skewer poked into the center comes out clean.
  7. Cool the cake for 15 mins in the pan. Run a knife along the edges of the cake. Place a serving plate over top then gently flip the cake to remove it from the pan. Drizzle the cake with leftover syrup.
Notes
  1. This amount of ingredients is good for the baking pan d=23 cm. The height of the pan should be at least 5 cm, because the cake will rise during the baking.
  2. You can also use any vegetable oil for the batter: sunflower oil, olive oil or coconut oil but for the sauce I still recommend using butter as it makes a special delicate flavor of the cake.
  3. If you use butter like me you should use all ingredients at room temperature.
  4. As soon as all ingredients are mixed it is necessary to stop beating and to pour the batter into the baking pan.
  5. I recommend to put the pan on a baking sheet because caramel sauce could overflow from the edge of the pan.
  6. Enjoy the cake slightly warm or at room temperature. You can also serve it with a scoop of ice cream.
  7. Bon Appetit!
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Baking Maniac http://bakingmaniac.ru/

 

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