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Blood Orange & Saffron Upside-Down Cake

by retrolillies
winterdessertcakeupside-down cakeblood orangessaffron
Cook: 35–40 minutes
Source: https://www.instagram.com/reel/CYIRFtoqTjj

Ingredients

produce
  • 2blood oranges(very thinly sliced, seeds removed)
protein
  • 2eggs(large)
dairy
  • 1 1/2 sticksunsalted butter(melted and slightly cooled)
  • 1 1/2 cupsbuttermilk
grain
  • 2 1/2 cupsall purpose flour
pantry staple
  • 1 tspbaking soda
  • 3/4 cupsgranulated sugar
  • 1 tspbaking powder
  • 1/3 cupsugar(whisked with 2 tablespoons orange juice)
  • 1 tspkosher salt
other
  • saffron threads
  • 1 tablespoonorange blossom water

Instructions

  1. Whisk the melted butter, eggs, buttermilk, and orange blossom water together in a bowl. Set aside.
  2. Add the saffron threads to the granulated sugar and use your fingers to rub the saffron into the sugar until it is fragrant.
  3. Make the cake batter: whisk flour, infused sugar, baking powder, baking soda, and salt in a large bowl.
  4. Add the wet mixture; mix until no dry spots remain (a few lumps are okay; do not overmix). Set aside.
  5. Preheat the oven to 350 F.
  6. Line a 10″ cake pan with parchment paper.
  7. Spread the sugar and orange juice mixture over the baking paper.
  8. Arrange the orange slices in concentric circles over the sugar, pressing them closely together.
  9. Pour the batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of pan, 35–40 minutes.
  10. Transfer to a wire rack and let cool 5 minutes before inverting and turning out onto a rack or a large plate.
  11. Serve slices with labne and saffron honey.