Blood Orange Upside Down Cake

Many people think that citrus season is in the Summer when other juicy fruits are in season, but peak citrus season is actually in the cooler months.From November to April is when you can find a bigger variety of citrus to try. And on my last visit to the grocery store I got two big bags of blood oranges that we started to enjoy in many different ways.
The blood orange is an increasingly popular kind of orange with red pulp that gives it its name due to the amount of a pigment called anthocyanin,a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits The blood orange is smaller than a typical navel orange, and some varieties of the fruit also have darker colorings on the outer rind. Blood oranges are less acidic than navel oranges. The three most common types of blood oranges are the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three,and the most easiest to find at groceries stores around Boston. Moro is the most colorful of the blood oranges, with a deep red flesh and a rind that has a bright red blush. The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry.Making it perfect to eat as is or in a cocktail or even in a cake, give it a try!

Blood Orange Upside Down Cake 

Ingredients:

For the topping:

3 tablespoons of unsalted butter

1/2 cup dark brown sugar 

2 blood oranges , peeled off and sliced thin

For the cake:
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
2/3 cup sugar 
2 eggs
1 1/2 teaspoons baking powder 
1 teaspoon vanilla extract
1/3 cup sour cream
zests and juice of one  blood orange
1/4 teaspoon cardamon
1/2 teaspoon cinnamon
1/4 teaspoon salt

How to make it:
Topping:
Preheat oven to 350F. As the oven preheats, place the butter in a 9" round cake pan and put it in the oven to melt. Sprinkle the brown sugar evenly over the butter and return the pan to the oven for about 5 minutes until the sugar is moistened and distributed evenly over the bottom of the pan.
Lay the orange slices all over the buttery sugar in the pan in a single Set aside while you make the cake batter.

Cake:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and zests until fluffy about 5 minutes on medium speed, scraping down the sides of the bowl occasionally. Add the eggs one at a time, beating after each addition until well mixed.
In a medium bowl mix the flour, balking soda, salt, cardamon, cinnamon.
In a small bowl mix in the sour cream, vanilla extract, blood orange juice.
Add the flour mix and the sour cream mix to the mixer alternating in three parts and mix until everything is well combined.
Pour the batter over the oranges slices and bake it in the middle rack for about 35 min or until a toothpick inserted in the center comes out clean.
Let the cake cool off for 10 minutes.Loosen the edges of the cake with a  knife , invert a large plate over the top of the cake and flip the cake over the plate.
Enjoy =)
Pri

Measure all of the ingredients

Slice the oranges thin like in the picture

Brown sugar and butter melted for the topping.

Lay the slices starting from the outside 

cream the butter with the sugar and zests

once all the ingredients were added to the bowl mix until everything is incorporated
, but don't over mix it!

pour batter over the orange slices 

once cake is out the oven let it rest for 10 minutes , and the flipped over a plate 

Wait until  is cooled down then it's ready to serve!