medtran49
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One 9-inch round cake pan
1 pound small navel oranges, blood oranges, Cara Cara oranges, or a combination (2 to 3 oranges)
10 Tbsp unsalted butter, melted, divided
1-1/2 cups granulated sugar, divided
1 tsp cornstarch
1/8 tsp plus 1/2 tsp salt, divided
1 cup AP flour
1 tsp baking powder
1/2 cup sour cream
2 large eggs
1 tsp orange extract, can substitute vanilla
Glaze
2 Tbsp orange juice
2 Tbsp orange liqueur
1/8 cup granulated sugar
1/2 tsp orange zest
Directions
Preheat oven to 350 F.
Prepare the pan by cutting a piece of parchment to line the bottom. Spray the entire pan with nonstick cooking spray. Place the parchment into the pan and then spray the parchment with the cooking spray.
Melt 4 Tbsp butter and pour into the pan. In a medium bowl, whisk 1/2 cup sugar, 1/8 tsp salt and the cornstarch together. Sprinkle evenly over the butter in the pan. Set aside.
Wash and dry the oranges, then zest with a microplane until you have 2-1/2 tsp. Set aside. Carefully peel the oranges with your fingers and a sharp paring knife, taking off as much pith as possible, but trying not to break the outer membrane. Slice the oranges with a sharp knife in 1/4 inch thick slices. Fit the oranges into the pan, filling in as much space as possible, but keeping a flat layer. You may have slices left. Set aside.
In the bowl used above, mix the flour, baking powder and remaining 1/2 tsp salt. Set aside.
Melt remaining 6 Tbsp butter, I let it brown a little to give a deeper, richer flavor, but you don't have to do that. In a large bowl, whisk the 2 eggs, sour cream, 2 tsp orange zest, extract and remaining 1 cup of sugar until smooth and well mixed. Whisk in butter. Add flour mixture and gently fold until blended. Pour batter over the top of the orange slices, smooth top. Bake for 50 to 55 minutes until cake tester comes out clean.
Let cake cool on wire rack for 20 minutes. Run a knife around the edge. Place the serving dish on top of the cake pan, invert and remove parchment. Allow cake to cool for 1 hour.
Mix the glaze ingredients in a small pan and heat over medium high heat, stirring almost constantly, until mixture bubbles. Remove from heat, allow to cool for a few minutes, then brush over top of cake. Serve.
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