Everyone knows Pineapple Upside-Down Cake but we flipped it over and back again by using luscious blood oranges and rich dark chocolate. This might be your new favorite cake. Don't worry. We won't tell the pineapple.
Source: BigOven Editorial
1. Preheat the oven to 350° F. Grease a 9-inch round cake pan with butter or cooking spray and set aside.
2. Zest the blood oranges. Reserve the zest in a small bowl and set it aside. Then, peel the blood oranges and slice the fruit into thin slices, about ¼-inch thick. Discard any seeds in the oranges as you slice them.
3. Pour the melted butter for the fruit topping into the bottom of the cake pan. Use a pastry brush or tilt the pan to evenly coat the bottom and sides of the pan with the melted butter.
4. Sprinkle ½ cup sugar on the bottom of the cake pan. Arrange the orange slices in a single layer on top of the sugar. Cut some of the orange slices into halves or wedges as needed to fill in any gaps. Set the cake pan aside while you prepare the cake batter.
5. Whisk together the flour, cocoa powder, baking powder, and salt in a small mixing bowl. Set aside.
6. Place 1 cup of sugar in a large mixing bowl. Stir in 2 tablespoons of the reserved orange zest to the sugar. Add the butter and cream until fluffy. Beat in the eggs and vanilla.
7. Add one-third of the dry ingredients to the wet ingredients. Stir until just combined, then add half of the milk and stir again. Repeat, adding half the remaining dry ingredients and the rest of the milk. The last addition will be the remaining dry ingredients. Stir until the batter is smooth.
8. Use a spatula to scrape the batter from the bowl and spread it evenly in the cake pan on top of the blood oranges.
9. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Place the cake pan on a wire rack. Let the cake cool in the pan for 5 minutes, then loosen the edges of the cake by running a knife between the cake and the edge of the pan. Invert the cake onto a serving platter while the cake is still warm.
Substitute navel oranges if you can’t find blood oranges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (200g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 382 | ||
Calories from Fat: 244 (64%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27.1g | 36 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 168.9mg | 52 % | |
Sodium 374.1mg | 13 % | |
Potassium 357.2mg | 9 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 26.4g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 382
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.