He loosely grips the steering wheel with one hand, the other nestles along my left thigh. The dappled sunlight warms our scalps, unimpeded by a convertible roof tucked away in the trunk. My hair is kept restrained by a scarf. I catch his eye and grin, content and ready for another adventure…
The Southern California weather’s been ideal, bright sunny days with cool breezes, and I long for the return of road trips with my guy, shelved during this self-isolation and COVID shaming. Reminding myself that the best part of the adventure is often the journey, I suggest a road trip where the final destination becomes secondary, where we needn’t leave the safety of our convertible. The first weekend, we head northeast to two mountain destinations offering up patches of slushy snow and the fresh, cool air we so desperately crave. Our picnic by the lake, his doing, is a bonus. We’re hooked. The next weekend, it’s two hours south to Julian, a town known for its freshly baked apple pies. Not only do we pick up a still-warm apple crumble pie, we also pull off at a dusty roadside fruit stand for blood oranges, avocados, and honey. Next weekend, it’s our longest adventure yet, up the coast to an enclave famous for aebleskivers and Danish kitsch.
This cake is a celebration of our roadside stop last weekend where we stocked up on local honey and blood oranges. These farm-fresh ingredients made their way into this refreshing citrusy dessert that looks quite the showstopper when the cake is inverted onto the serving platter.
Blood Orange and Honey Upside-Down Cake
A refreshing citrus cake that looks quite a showstopper when turned out is sure to be a favorite of anyone who appreciates a bit of marmalade.
- ½ cup honey
- ¼ cup fresh orange juice (either blood orange or regular)
- 1 to 2 unpeeled blood oranges (depending on size), very thinly sliced crosswise (discard ends). I used a mandolin.
- ¾ cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 Tablespoon grated orange peel (either blood orange or regular)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup whole milk
- Lightly sweetened freshly whipped cream (optional)
- In a 10-inch nonstick, ovenproof skillet over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230°, 2 to 4 minutes. Place in freezer until cooled, about 10 minutes. Slightly overlap orange slices in concentric circles over syrup.
- Preheat oven to 350°. In a large bowl, with a mixer on high speed, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
- In another bowl, combine flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture. Do not over mix. Carefully spoon batter over orange slices in pan and spread evenly.
- Bake until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool for 5 minutes. Lay a flat plate over pan and carefully invert cake onto plate. Lift pan off, being careful with hot syrup. Allow to cool completely and cut into wedges. Serve with whipped cream, if desired. This cake is best eaten the same day it is made.
I’d love to claim this recipe as one of my own, but it actually comes from Sunset Magazine. My only alteration was substituting blood oranges for standard oranges.