Upside-down blood orange cake from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • ashallen on February 15, 2020

    This is a really great cake!! The sweet brightness of the oranges works really nicely with the cake which is rich and buttery. Texture's moist, tender, and firm without being dense. I used a fine stoneground cornmeal (House Autry) - worked well. My blood oranges didn't yield enough slices to cover pan bottom, so I added a few navel orange slices - very nice flavor after baking but chewier than the blood oranges. Batter looked a bit "curdled" while beating in eggs but baked up fine. Recipe doesn't mention pan depth to use - mine was a full 2" and cake rose to brim during baking. It needed 50 minutes in my oven, at which point edges were just starting to pull from pan sides and center was 195F. Top browned quite a bit but didn't turn bitter. Cake unmolded very nicely from pan (after giving bottom a good whack) and syrup soaked prettily into cake vs. spilling onto plate. I'll be trying this cake with other fruits, too (maybe cherries next!).

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