Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.
Ingredients
Nonstick vegetable oil spray
⅓ cup demerara or raw sugar
2 blood oranges, very thinly sliced, seeds removed
2½ cups all-purpose flour
¾ cup plus 2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
2 large eggs
1 large egg yolk
1½ cups buttermilk
¾ cup (1½ sticks) unsalted butter, melted, slightly cooled
1 teaspoon finely grated blood orange zest
2 tablespoons fresh blood orange juice
Preparation
Step 1
Preheat oven to 350°. Coat a 10" cake pan with nonstick spray. Scatter demerara sugar evenly in pan. Place orange slices on top (some overlap is fine).
Step 2
Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, egg yolk, buttermilk, butter, and blood orange zest and juice; mix until no dry spots remain (a few lumps are okay; do not overmix). Pour batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of pan, 35–40 minutes. Transfer to a wire rack and let cool 5 minutes before inverting and turning out onto rack or a large plate.
Step 3
Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
Feature Image: Alex Lau
This originally appeared on Bon Appetit US | Alison Roman
