Blood Orange, Rosemary and Pine Nut Upside Down Cake
 
Hands-on time
Cook time
Total time
 
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Yields: 8-12 pieces
Ingredients
  • 1 stick plus 3 Tbsp unsalted butter, divided
  • 2/3 cup dark brown sugar
  • 2 blood oranges, sliced 1/4-inch thick, including peel (I recommend buying a few extra oranges in case you're a messy slicer like me!)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup finely ground yellow cornmeal
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/3 cup pine nuts, lightly toasted and coarsely chopped
  • 1 Tbsp finely chopped fresh rosemary
  • 1 Tbsp finely grated blood orange zest
  • 2/3 cup full fat Greek yogurt (I used Chobani)
  • 4 large eggs
  • 1 1/3 cups granulated sugar
Instructions
  1. Preheat oven to 350 and position a rack in the center of the oven. Spray a 9-inch round cake pan and line bottom with parchment paper.
  2. Melt 3 Tbsp butter in the microwave. Stir in brown sugar until melted. Spread in the bottom of the cake pan.
  3. Arrange orange slices in an overlapping circle on top of the brown sugar mixture, with a few slices in the middle.
  4. Sift the flour into a medium-sized mixing bowl. Add the cornmeal, baking powder, salt, pine nuts, rosemary, and orange zest and stir to combine.
  5. Add the Greek yogurt to a large mixing bowl. Add the eggs one at a time, whisking thoroughly between each addition. Whisk in the sugar.
  6. Using a wooden spoon, fold the dry ingredients into the wet ingredients in two batches, mixing until homogeneous. Melt the remaining stick of butter and mix in.
  7. Pour the batter over the orange slices in the cake pan. Bake 40-45 minutes, until edges of cake are golden brown and a toothpick inserted in the center comes out with moist crumbs.
  8. Run a knife around the edges of the cake. Cool completely on a wire rack. Once completely cool, invert onto serving dish and peel parchment paper away, if necessary.
  9. Serve and enjoy!
Notes
Adapted from FineCooking.com. Cake will keep for several days in the fridge. Bring to room temperature before serving.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/blood-orange-rosemary-and-pine-nut-upside-down-cake/