Food Librarian

Thursday, February 21, 2013

Upside-Down Blood Orange Cake

On my last trip to San Francisco, I lounged in my friend Sumi's beautiful sun-filled apartment reading the New York Times and drinking tea. I love vacations that include lots of lounging and napping. I came across this recipe for Upside-Down Blood Orange Cake in the New York Times, clippped it out and brought it home to make!

I made half the recipe and filled a 5" round pan. I didn't have the fine cornmeal called for in the recipe, so I tried processing some regular cornmeal. I don't think that made much difference (perhaps it was my small food processor), so next time I'll take awesome cookbook author Alisa Huntsman's @janeofmanytrade recommendation and get corn flour instead. It's so cool when I ask something on Twitter and a super nice pastry chef writes back! Alisa, totally owe you a bundt cake :)

I think there is nothing prettier than blood oranges. They are the sassy ones in the citrus family.

Recipe: Upside-Down Blood Orange Cake
From the New York Times Dining Section, Jan 16, 2013, D2

270 grams unsalted butter (2 sticks plus 3 tablespoons - divided), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice (I used a meyer lemon)
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup) (I used regular cornmeal that I whizzed around in the food processor for a bit. I don't think that helped much...next time, I'm going to get corn flour)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream (I didn't have any sour cream so I used some Greek yogurt)
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease a 9-inch round cake pan. (I made HALF the recipe and used a 5" round cake pan)
2. In a small saucepan over medium heat, melt 3 tablespoons butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
3. Grate zest from the oranges. Cut away the skin and white pith. Slice into 1/4" wheels, discarding seeds. Arrange oranges on top of brown sugar mixture in a single, tight layer. I cut some pieces to fit in the pan.
4. In a large bowl, whisk together cornmeal, flour, baking powder and salt. In a bowl of a standing mixer, rub the sugar together with the orange zest. Then cream together 2 sticks (225 grams) butter with the granulated sugar. Beat in eggs, one a time, then beat in sour cream (or yogurt) and vanilla. Fold in the dry mixture by hand.
5. Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. (I didn't note how long I baked the 5" round cake - but check early). Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving.