Blood-Orange Poppy-Seed Upside-Down Cake

 

Is that enough hyphens for you? This cake recipe is (slightly) adapted from Ashely Rodriguez’s Let’s Stay In. I used blood oranges, but other types of oranges would be great too, and she even recommends rhubarb or stone fruit. This cake is as beautiful as it is delicious! I’ll have to make it again. 

2 blood oranges 

2 tsp. grated orange zest (from the oranges) 

½ cup (1 stick) lactose-free butter 

1 cup sugar 

1 large egg 

1 Tbsp. vanilla 

1 ½ cups (210 g) all-purpose flour 

¾ tsp. baking powder 

½ tsp. baking soda 

3 Tbsp. poppy seeds 

1 tsp. sea salt (I used Maldon sea salt and would reduce the amount a tad) 

1 cup lactose-free sour cream or yogurt 

Preheat the oven to 350 °F, with a rack in the middle position. Butter a 9- or 10-inch cake pan and line the bottom with paper. 

Zest 1 orange (or both) to get 2 tsp of zest. With a paring knife (I used a small serrated blade), remove the pith and peel of the oranges. Thinly slice the oranges and line the bottom of the prepared cake pan with the orange slices. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and orange zest until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and mix well to combine. 

In another bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt. 

With the mixer on low speed, add half the sour cream to the butter mixture, then add half of the flour mixture. Repeat. 

Dump the thick batter on top of the oranges, carefully spreading it out so as not to disturb the oranges too much. Bake the cake 45 to 55 minutes, or until the cake springs back in the middle when gently pressed. 

Remove from the oven and set the cake pan on a wire rack for 10 minutes (I waited longer) before inverting onto a serving platter.