Chocolate Blood Orange Upside Down Cake
Blood oranges are one of those fruits that elevate whatever they are in. Because I’m in quarantine and have nothing better to do with my downtime, I decided to experiment and make a chocolate blood orange upside down cake. It was very good, despite the fact that my father (accidentally) dropped the entire cake on the floor.
Ingredients:
2 blood oranges
3 tablespoons of butter
2/3 cup of brown sugar
2 sticks of unsalted butter, room temperature
3 cups of gluten free flour
1 tablespoon of baking powder
½ teaspoon of salt
1 ¼ cups of sugar
4 large eggs (preferably at room temperature)
1 ¼ cups milk (whole milk is best)
½ cup of chocolate powder (may add more for a deeper chocolate flavor)
½ cup of sour cream
Steps:
Preheat the oven to 350º F
Melt butter in a small saucepan over medium heat
Add brown sugar to melted butter, until sugar melts
Place brown sugar mixture on bottom of 9-inch round pan
Zest one blood orange, set aside
Cut off top and bottom of zested orange, slice away the rind and pith, and slice the orange cross-wide, about ¼ inch thick and arrange orange slices in a single layer on top of the brown sugar mixture (you will most likely have to do this with half of the second orange)
Whisk flour, baking powder, salt, and chocolate powder in bowl until combined
In a separate bowl, beat butter and sugar until light and fluffy
Beat in eggs, one at a time, in bowl with butter and sugar
Beat in flour mixture, alternating with milk, and with flour
Beat in sour cream
Beat in zest and juice of ½ a blood orange
Pour cake batter into pan and bake for 60-75 minutes, or until cooked through
