Blood Orange Cardamom Upside Down Cake Recipe 435

Steps:

• Heat oven to 350 degrees. Grease a 9-inch round cake pan.
• In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
• Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
• In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
• Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

Steps:

• Preheat the oven to 375. In a 10-inch cast iron skillet melt the butter over medium heat. Add the brown sugar and cardamom and stir until the sugar has dissolved. Remove the pan from the heat. Working from the outside in, arrange the orange slices in one even layer on top of the caramelized sugar. Set aside while you prepare the cake batter. In a medium bowl whisk together the flours, baking powder, baking soda, salt, and cardamom. In large bowl use a hand mixer on medium high to cream together the butter and sugar until light and fluffy, about 5 minutes or so. Add the eggs one at a time beating after each addition. Add the buttermilk, orange zest, and vanilla and mix to combine. Add the dry ingredients in thirds, stirring until everything is combined and there are no dry spots. Pour the cake batter over the fruit in the skillet. Place the skillet in the oven and bake until the top is golden and a toothpick inserted in the center comes out clean, about 30-35 minutes. When it is done, leave it in the skillet to cool a bit, about 15 minutes. Run a knife around the inside of the skillet to loosen any stuck places. Pace a platter over the skillet and invert. The cake should fall out of the skillet and onto the platter easily, but allow it to sit for at least five minutes to allow gravity to release any stuck spots. Gently lift off the skillet. Whip together heavy cream, sugar and cardamom on high until fluffy. Serve with whipped cream.