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Blood Orange Upside-Down Cake

Adapted from Bon Appetit

3/4 cup plus 7 tablespoons sugar

1 stick (8 tablespoons) unsalted butter, at room temperature

2-3 blood oranges (substitute any type of oranges)

3/4 cup all-purpose flour (substitute all-purpose gluten free flour)

3 tablespoons cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

2 large eggs, separated

6 tablespoons buttermilk

3 tablespoons water

Creme fraiche or whipped cream, for serving


Preheat the oven to 350°F and place a rack in the center of the oven.

Heat 6 tablespoons of the sugar with 3 tablespoons water in a 10-inch ovenproof skillet over medium heat stirring until sugar dissolves. Bring the sugar to a boil and cook until a light golden caramel forms. Occasionally swirl the pan during the part of cooking, but be sure you don't stir it or the sugar will crystalize. Remove from the heat and stir in 2 tablespoons of the butter.

Remove the ends of the oranges. Slice very thinly, about 1/8-inch thick. Arrange the slices in concentric circles over the caramel, starting on the outside and working your way in.

Whisk the flour, cornmeal, baking powder and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat 3/4 cup of the sugar with the remaining 6 tablespoons butter until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. Add the flour mixture in 3 additions, alternating with the buttermilk. Mix just until combined.

Beat the egg whites in a large bowl until soft peaks form. Beat in the remaining 1 tablespoon sugar until stiff but not dry. Gently fold the egg whites into the batter in 3 additions. Drop the batter onto the orange slices and spread gently with an offset spatula. Bake until a cake tester comes out clean, about 35 minutes. Cool the cake for 10 minutes in the pan. Run a knife around the edge, then invert the cake onto a platter.