This cake is not only a gorgeous presentation, with beautiful ruby red blood orange slices– it’s so delicious! The cornmeal gives a crunchy texture to the cake. It’s not too sweet, but perfect. Can you substitute regular oranges or even Meyer lemons? Absolutely!

Until I spent two weeks visiting my grandmother, in Bavaria, I wasn’t familiar with blood oranges. I learned this the hard way. Each morning, the bed and breakfast where I stayed, would lay out a beautiful breakfast buffet. Freshly baked rolls, European butter, soft boiled eggs, cold cuts, fresh coffee and a weak looking pitcher of tomato juice. (Unless tomato juice has a stalk of celery and a good splash of vodka and hot sauce, I’ll usually pass it by.)

True story: It wasn’t until the last day of my stay that I discovered that tall pitcher of red juice was blood orange juice– from Italy. Needless to say, I could’ve slapped myself silly for my ignorance. Live and learn.

Fortunately, blood oranges are also grown in California (and other states such as Florida and Texas). I keep my eyes wide open for them from December through March, when they are typically in season. I think their flesh is such a beautiful ruby color, and the juice has a much deeper citrus flavor.

Pineapple Upside Down Cake is one of my favorite (and easiest) cakes to make. When I saw this recipe for Blood Orange Upside Cake. This cake uses cornmeal, instead of all-flour. One of my favorite cake pans is this 9 x 3 Inch Round Aluminum Cake Pan. I bought it to make this Rhubarb-Upside Cake (also very delicious) and is now one of my favorite baking pans.

We begin by melting brown sugar and butter in a 350F degree oven (about 5 minutes, or so). Likewise, I see no reason why a cast iron skillet wouldn’t make a great substitute. I sprayed the cake pan with Baker’s Joy (my favorite non-stick baking spray).

Next, we layer thinly sliced blood oranges. Let’s pause here, a moment. In retrospect, I wish I had layered more oranges by overlapping them. You’ll see why, when you see my finished cake.

The batter is quite simple to make: butter, olive oil, flour, cornmeal, baking powder, vanilla, orange zest and blood orange juice.

One of my favorite ingredients I add to citrus desserts/breads is this Pure Orange Oil. I add about 1/4 teaspoon, to boost the orange flavor. This oil has yet to fail me!

The cake batter is really delicious– and so I baked this cake with confidence that it would be a winner. This cake baked for about 45 minutes– and the aroma was intoxicating. I let the cake rest, in the pan, for about 5 minutes; then I ran a knife around the edge, placed a cooling rack on top and inverted the cake.

Ooops! A small ring of cake stuck to the pan. D’oh! Now, do you see why I wish I had covered the bottom of the pan with more orange slices? Be forewarned.

The cake was still slightly warm, when I sliced into it.

I wondered if the pith in the orange would be tough and bitter. Would it?

TASTING NOTES: This cake was definitely love at first bite and there was no bitterness to it. The taste was familiar. A very tender crumb…yes. I loved the crunchy texture of the cornmeal, the notes of vanilla– and the citrus flavor was spot on. The orange rinds had become tender and not bitter at all. But, why did this cake taste so familiar to me? Then it hit me. This cake closely resembles Marie Callendar’s famous cornbread– and my Yankee Cornbread recipe that I posted many years ago (when I was a newbie food blogger). The biggest difference is that this cake recipe also uses olive (or canola) oil– which adds extra moisture.

I would think this cake would work great with any kind of orange…maybe even Meyer lemons. Eureka lemons might be a tad too tart, but who knows?

This cake is delicious served warm, but it also works are room temperature. It didn’t stick around long, I can certainly vouch for that. It’s perfect with a cuppa tea any time of day.

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Author: Debby – www.AFeastfortheEyes.net

Ingredients

1 1/2 cups all purpose flour 225g
3/4 cup cornmeal 110g
2 teaspoons baking powder
1 cup sugar 200g
3/4 cup butter 170g; softened
1/4 cup neutral flavored olive oil or veg or canola oil 60ml
1/2 cup blood orange juice 120ml; I used 1/4 c of regular orange juice mixed w/ 1/4 c of blood orange juice
3 large eggs
1 teaspoon orange zest
1 teaspoon vanilla

For the orange slices:

4 tbsp butter
1/3 cup dark brown sugar
2 blood oranges (preferably organic), sliced thin, rind/skin left on

Instructions

For the orange slice "upside down":

Preheat the oven to 350F.
Melt the 4 tbsp of butter and the brown sugar in a 9" heavy round cake pan (I used a Nordicware cake tin). This should take 5 minutes.
Spread the butter sugar mixture with a silicone spatula to cover the bottom of the tin.
I buttered the sides of the pan as well, after removing the pan from the oven, because I wanted to guarantee NO STICKING.
Lay the thinly sliced oranges on top of this mixture in the pan, it's ok to overlap them, because they do shrink after baking. 2-3 oranges should be enough.
Set the cake pan aside while making the batter.

For the cake:

Mix the dry ingredients (flour, baking powder, cornmeal and salt) in a large bowl.
In another bowl, beat the sugar with butter, vanilla, zest and eggs.
Add the juice and oil last and mix together.
Add the wet to the dry and mix to form a smooth batter.
Pour into the pan over the orange slices in the butter/sugar mixture.
Bake for 45 minutes.
Let rest only 5 minutes in the pan (you may need to run a knife around the edges).
Invert onto a cooling rack and tap lightly to release.
My cake came out of the pan like a dream.
Let fully cool before slicing (you want the top to harden a bit).

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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Comments

June Burns says

February 16, 2015 at 2:51 am

That looks fabulous! Great use for blood oranges 🙂

Sue/the view from great island says

February 16, 2015 at 4:42 am

Gorgeous cake Debby, I can't get enough blood oranges. Is the orange oil the same as orange extract? I need to get some!

bellini says

February 16, 2015 at 6:34 am

Blood oranges are a favourite this time of year.

Sam Hoffer / My Carolina Kitchen says

February 16, 2015 at 12:15 pm

This looks divine. In fact so divine I wish I had a piece with my breakfast, which is about to be put on the table.
Sam

Stacey Snacks says

February 16, 2015 at 11:17 pm

Deb,
I have made this cake 4 times now. It's a winner.
Too bad blood oranges are almost gone…..till next year!

Stacey

Roz Corieri Paige says

February 17, 2015 at 1:41 am

There is just nothing like a blood orange cake/torta and I have been waiting PATIENTLY for their appearance in the markets (here in S.C.). If time allows you, Debby, please stop by my blog for a little recognition of you (no silly awards, I promise).
Thanks for the blood orange recipe to emulate,
Roz

Betty says

February 17, 2015 at 5:54 am

I love eating blood oranges- they are so beautiful! I've never baked with them though, and after seeing this gorgeous cake I'm wondering why. It looks so good! 🙂

Joanne says

February 20, 2015 at 10:21 pm

I would have had no idea what the blood oranges were up until a few years ago, so you're not alone! Love the idea of making an upside down cake with them. makes for a stunning exterior and a delicious interior!

scottiedog1965 says

February 21, 2015 at 2:26 am

I only use a cast-iron skillet for making pineapple upside down cake. I wonder if my mother's vanilla-nutmeg sauce would be as good on your cake as it is on pineapple upside down. Probably not, two completely different fruits.

Ciao Chow Linda says

February 26, 2015 at 9:55 pm

I've made this several times this season too, but not with the addition of the orange oil – great idea. Your cake looks sensational.