Upside-Down Blood Orange Cake - NY Times

Upside-Down Blood Orange Cake

On my last trip to San Francisco, I lounged in my friend Sumi's beautiful sun-filled apartment reading the New York Times and drinking tea. I love vacations that include lots of lounging and napping. I came across this recipe for Upside-Down Blood Orange Cake in the New York Times, clippped it out and brought it home to make!

I made half the recipe and filled a 5" round pan. I didn't have the fine cornmeal called for in the recipe, so I tried processing some regular cornmeal. I don't think that made much difference (perhaps it was my small food processor), so next time I'll take awesome cookbook author Alisa Huntsman's @janeofmanytrade recommendation and get corn flour instead. It's so cool when I ask something on Twitter and a super nice pastry chef writes back! Alisa, totally owe you a bundt cake :)

I think there is nothing prettier than blood oranges. They are the sassy ones in the citrus family.

Recipe: Upside-Down Blood Orange Cake
From the New York Times Dining Section, Jan 16, 2013, D2

270 grams unsalted butter (2 sticks plus 3 tablespoons - divided), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice (I used a meyer lemon)
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup) (I used regular cornmeal that I whizzed around in the food processor for a bit. I don't think that helped much...next time, I'm going to get corn flour)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream (I didn't have any sour cream so I used some Greek yogurt)
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease a 9-inch round cake pan. (I made HALF the recipe and used a 5" round cake pan)
2. In a small saucepan over medium heat, melt 3 tablespoons butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
3. Grate zest from the oranges. Cut away the skin and white pith. Slice into 1/4" wheels, discarding seeds. Arrange oranges on top of brown sugar mixture in a single, tight layer. I cut some pieces to fit in the pan.
4. In a large bowl, whisk together cornmeal, flour, baking powder and salt. In a bowl of a standing mixer, rub the sugar together with the orange zest. Then cream together 2 sticks (225 grams) butter with the granulated sugar. Beat in eggs, one a time, then beat in sour cream (or yogurt) and vanilla. Fold in the dry mixture by hand.
5. 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. (I didn't note how long I baked the 5" round cake - but check early). 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.

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Nectarine Upside-Down Muffins

Nectarine Upside-Down Muffins

So, how is your summer coming along? Vacations? Family visits? Trips to Disneyland? Sweltering in the heat? We've been fortunate in Los Angeles to be having a pretty easy summer (I live near where you get "ocean breezes" so it's always pretty nice - I don't take this for granted :). We even had some rain in July. There were many tweets about it.

I'm looking forward to a trip to San Francisco next month. Perhaps we'll have a brunch and I can make these upside-down muffins for friends. I suggest you do. Your friends will love them.

You start these muffins with a well-buttered muffin tin. A bit of brown sugar goes on the bottom, then a few slices of nectarines. I eat a minimum of two nectarines a day all summer! This recipe used about 2 nectarines. The batter goes on top and the dozen muffins bake in a hot oven.

This was the first time making these muffins from The Art & Soul of Baking  (Easy Morning Muffins with Raspberries -- altered to be upside-down muffins). What took me so long? The muffin is delicious! Also, the muffin has a lovely crown and it doesn't flatten. Therefore, they didn't sit flat when turned upside down. But that just gave them a cute slant like a Weebles toy.

Recipe:
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)

2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one lemon (I used a Meyer lemon)
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger (I added this because I think ginger goes great with fruit)

2 medium nectarines, ripe but still firm
Light brown sugar (1 1/2 teaspoons per muffin)

1. Preheat oven to 400 degrees.
2. Butter 12-cup muffin tin generously. I melted the remaining 1/4 of stick of butter and used that to spread in the tins.
3. Place 1 1/2 teaspoons of light brown sugar in each muffin tin. Lightly pat down.
4. Place 3-4 thin slices of nectarine (leave the peel on) on the bottom of each muffin tin. Set aside muffin tin while you make the batter.
5. Melt the 3/4 stick of butter in a saucepan or microwave, then pour into small bowl. Add the zest and buttermilk and let sit for a few minutes to cool off. Whisk in the eggs and vanilla.
6. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda, and salt).
7. Make a well in the dry ingredients. Pour the butter/egg mixture into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
8. Using an ice cream scoop, dish batter on top of the fruit in the muffin tins.
9. Bake for 18-20 minutes until golden brown.
10. Let cool for 5-10 minutes and then carefully turn over the muffin tin onto a sheet tray.

Read the book for more yummy recipes and variations!

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Nectarine Buttermilk Upside-Down Cake - Bi-Rite Creamery

Nectarine Buttermilk Upside-Down Cake

Oh stone fruit. You rock my world. 

Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food at the library. I've never been to the market, but it is on my list for my next visit. 

They also have this ice cream cookbook - can't wait to get this one! Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.

Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!

This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits. 

Recipe:

Nectarine Buttermilk Upside-Down Cake

Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)

Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)

Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.

Batter:
6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar

1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla

Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.
  

  

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Barefoot Contessa's Apple Cake Tatin

Barefoot Contessa's Apple Cake Tatin

Apples.
Cake.
Caramel.
I'm there.

This is the Barefoot Contessa / Ina Garten's Apple Cake Tatin. Instead of the usual pie crust topping, she covers the apples and caramel with a cake.

I used these beautiful sweet/tart apples from Ha's Apple Farm (available at many So Cal farmer's markets). Ina's recipe calls for Granny Smith apples, but these worked fine and were delicious.

Caramelized sugar is made (I'm always amazed that water and sugar can be heated to make this!) and tops the cut apples. I judged it by color and didn't use the thermometer. The presentation of the cake is very pretty, no?

Um, how can you not want this?!

The "cake" part is very delicious. Soft and light...I like it much more than a traditional apple tatin, but then I love upside down fruit cakes!

This fall/winter, if you have a few extra apples, make this lovely cake. You won't be disappointed...nor will your guests!

Recipe:
Barefoot Contessa's Apple Cake Tatin

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Strawberry Upside-Down Cake

Strawberry Upside-Down Cake with Cardamom

Recipe from the awesome blogger and author (cookbook is a-brewin'), Joy the Baker

Strawberries, cake, spices, brown sugar. You don't need anything else in life.

I picked up these smaller Albion strawberries at the farmers market. They are small, but they were sooooo delicious. Firm and sweet. Sliced strawberries are placed on top of a brown sugar butter mixture. I used a 9-inch x 2-inch round pan, or you can use an 8-inch x 3-inch round.

I made a bunch of upside-down cakes (again, no frosting = awesomeness) and I like the cake of this one because it has a hint of spice.

Pick up some straweberries and make this precious strawberry upside-down cake!

Recipe:
Strawberry Upside-Down Cake with Cardamom from Joy the Baker

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Chocolate-Caramel-Banana Upside-Down Cake

Chocolate-Caramel-Banana Upside-Down Cake

The upside-down cake is a big favorite of mine. After the Bundt, of course. And no worries...I'm not going to make 30 days of upside-down cakes. Because people who do that kind of thing are just crazy.

Chocolate.
Caramel.
Bananas.
Perfect!
(Well, this post isn't for my banana hater friends, Clara and Jenn)

This is from the cookbook, Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman. I made the Orange-Ricotta Pound Cake Bundt earlier this month and it was delicious. So I'm two for two with this cookbook. And the rest of it looks very very promising!

Some brown sugar and butter is heated to make caramel. A layer of bananas is placed on top. Then a chocolate cake tops the banana-caramel mixture. I thought there was a bit too much caramel, making the cake a bit too sweet. Next time, I would cut the caramel by 25%.

After baking, let it sit for 5 minutes and then flip onto your serving tray. Voila!

I want to try David Lebovitz's Banana-Chocolate Chip Upside Down Cake next!

Chocolate-Caramel-Banana Upside-Down Cake
Click here for printable recipe
Adapted from Cake Keeper Cakes by Lauren Chattman (2009), page 58. Buy it here or see if your library has it here.

Topping:
1 stick butter
3/4 c light brown sugar
3 ripe bananas, cut into 1/4-inch slices
(I thought the caramel was a little too much. I would use 3/4 stick butter, 1/2 c brown sugar next time)

Cake:
3/4 c plus 2 T unbleached all-purpose flour (I used King Arthur flour)
6 T (1/4 c plus 2T) unsweetened Dutch process cocoa powder
3/4 t baking soda
1/4 t salt
6 T (3/4 stick) unsalted butter, softened
1 c granulated sugar
2 large eggs (room temp)
2 t vanilla
2/3 c buttermilk

1. Preheat oven to 350 degrees. Use a 9" x 2" cake pan.
2. Topping: Heat butter over medium heat until melted and foamy. Whisk in brown sugar, turn heat to low and cook, whisking constantly, for two minutes or until the mixture is thick. Spread on the bottom of the 9" cake pan.
3. Arrange the bananas in a circle on top of the sugar mixture. Set aside.
4. Sift together flour, cocoa, soda and salt.
5. Cream together butter and sugar until fluffy (I used my KitchenAid mixer on medium for 3 minutes). Scrape down sides of bowl.
6. Add eggs one at a time, mixing well between each addition.
7. Stir in vanilla.
8. On low speed, alternate adding the flour mixture and buttermilk (3 flour and 2 milk additions).
9. Scrape down the sides and then beat batter on high for 30 seconds.
10. Pour batter over the bananas and smooth out.
11. Bake for 40-45 minutes, until a toothpick comes out clean. Let sit on wire rack for 5 minutes. Then carefully invert onto your serving tray. Let sit at least 20 minutes before diving in. The author says it keeps for 2 days in a cake keeper at room temp.

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Blood Orange and Cardamom Upside Down Cake - David Lebovitz recipe

Blood Orange and Cardamom Upside Down Cake

I want to live near David Lebovitz.
And that doesn't mean he would live down the street in Los Angeles.
That means I would live in Paris.

Well, until then, I can make his ice cream and desserts. Here is an upside-down cake. Yes, I love the upside down cake (but not as much as the Bundt :)

David's recipe uses navel oranges, but I used all blood oranges. Oh, it is lovely California citrus time. Rock on! Melt butter, brown sugar and cardamom in a 10" skillet.

Layer your pretty citrus on the semi-cooled brown sugar layer.

The batter comes together quickly and is spread on the oranges. Bake for 40 minutes until golden.

On a side note, my Meyer Lemon Olive Oil cake was mentioned in the Los Angeles Times Food Section's blog, Daily Dish! How exciting is that?! And it's Thursday today Whoo hoo. Los Angeles Times Food section day.

Here are some other upside-down cakes:
Gingerbread Apple Upside-Down cake
Apple Upside-Down cake
Cherry Upside-Down cake
Los Angeles Times Meyer Lemon Upside-Down cake

P.S. It's my nephew's birthday today! 8 years old is a good year, Christian!

Recipe:
Adapted from David Lebovitz's Orange and Cardamom Upside Down Cake

Printable recipe here

David Lebovitz's recipe uses navel oranges, but he says in the notes that he has used a combo of navel and blood oranges. I only had blood oranges and used them.

Topping:
3 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
3 medium-sized navel oranges, peeled and sliced in to 1/4-inch slices (I used blood oranges. I left one unpeeled and peeled the rest of them)
1/2 teaspoon ground cardamom (I used Penzy's ground cardamom spice)

Batter:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoons ground cardamom (David's recipe calls for 1 1/2 t ground cardamom but I went for a smaller amount - personal preference)
3 ounces (6 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
grated zest of 1 orange

Whipped cream (I didn't serve mine with any whipped cream)

1. Preheat oven to 350 degrees. Center rack in oven.
2. In a 10-inch cast iron skillet, melt the butter and the brown sugar along with 1/2 teaspoon of cardamom until smooth. Remove from heat and allow to set.
3. Overlap the orange slices in concentric circles over the topping. Each slice should overlap the other by half. I stuck the little end pieces on the edges of the skillet.
4. In a small bowl, stir together the flour, salt, baking powder, and ground cardamom. In a measuring cup, combine the milk, vanilla and orange zest.
5. Cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and thoroughly incorporate into batter. Scrap down sides of bowl as needed.
6. Stir in half of the dry ingredients, then the milk mixture. Mix in the remaining dry ingredients until just combined.
7. Pour batter over the oranges, even out with a spatula or knife and bake for 40 minutes or until a toothpick comes out clean.
8. Allow the cake to cool for 15 minutes. Very carefully flip onto serving platter.

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