Citrus Upside-down Cake

 

Citrus Upside-Down Cake

2 sticks butter room temperature

1 cup granulated sugar
4 eggs room temperature

1 teaspoon vanilla

1/3 cup sour cream

5 medium blood or cara cara oranges

1 cup cornmeal
1/2 cup gluten free flour

2 teaspoons baking powder
1/2 teaspoon fine sea salt

zest from two oranges

2/3 cup granulated sugar

2 teaspoons lemon juice
3 tablespoons butter
scant amount of olive oil to coat cast iron pan

Zest two of the oranges and set aside. Cut ends off of oranges including the pith, slice in 4ths crosswise and set aside. Next cream butter, then add sugar. Add one egg at a time till creamed. Add vanilla. Reserve sour cream to fold in at end. In a separate bowl, mix cornmeal, flour, baking powder, and sea salt. Add zest to flour mixture. Coat cast iron pan with olive oil. Add 3 tablespoon butter and melt on top of the stove, next add sugar and lemon juice. Stir to combine. Take off heat when melted. Fold sour cream into wet ingredients. Next add wet ingredients to dry and fold until just blended. Preheat oven to 350 F. Arrange oranges in bottom of pan on top of sugar mixture, then top with batter, spreading to cover the oranges. Bake 45 minutes till toothpick inserted in middle come out clean. Let cool completely before flipping cake over onto serving dish. The cake is rich and sweet but delicious.