Baked Blood Orange Upside Down Cake
3 BLOOD ORANGES
zest from 1 blood orange
2 sticks (1 cup) BUTTER, AT ROOM TEMPERATURE
1 CUP SUGAR
1/2 cup SOUR CREAM
1 tbsp VANILLA
3/4 cup CORNMEAL
3/4 cup ALL PURPOSE FLOUR
2 tsp BAKING POWDER
1/2 tsp SALT
For the Caramel Sauce: Combine brown sugar and water in a sauté pan and stir over medium heat until sugar dissolves. Bring to a boil and cook until sugar turns a light, golden amber color. Remove from heat and whisk in butter. Add lemon juice and set aside.
Cut peel and pith off of oranges and slice into 1/8” thick rounds. Spray a springform pan or 9” cake pan with cooking spray and line the bottom with parchment paper.
Pour caramel sauce in the prepared pan and arrange orange slices on top of the caramel.
In a medium bowl, combine dry ingredients for the cake, orange zest, cornmeal, flour, baking powder, and salt.
Place the room temperature butter in the bowl of a stand mixer and add granulated sugar. Using the whisk attachment, cream together until light and fluffy.
Add eggs, one at a time waiting until the first is fully incorporated before add in the next. Follow with sour cream and vanilla.
Using a rubber spatula, gently fold in dry ingredients until just incorporated.
Pour batter over sliced oranges and caramel and place on a sheet tray in case of the springform pan leaks during baking.
When ready to cook, set the temperature to 350℉ and preheat lid closed, for 15 minutes.
Place sheet tray directly on the grill grate and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the middle.
Remove from the grill and let cool on the counter for 10-15 minutes before unmolding.
Run a knife along the edges and remove the springform mold. Invert the cake onto a serving platter or cake stand and remove the bottom of the springform pan.
Peel off parchment, slice and serve. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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