BLOOD ORANGE UPSIDE DOWN CAKE

BLOOD ORANGE UPSIDE DOWN CAKE 1. Preheat oven to 350 F. Butter a 9-inch round cake pan. Set aside 2. In a small saucepan over medium low heat, add ½ C sugar + ¼ C water. Heat until sugar dissolves, 5 min. Meanwhile, thinly slice 3 blood oranges (or any thin-skinned orange such as mandarin or clementine), horizontally, rind and all. Arrange orange slices in a tight circle along the bottom of the pan. Pour sugar syrup over. Set aside 3. In the bowl of a mixer, add 1 stick softened, unsalted butter + ¾ C sugar. Beat on medium speed until light and fluffy, 2 min. Add 3 large eggs + 1 tsp vanilla extract until incorporated. Add 1 C all-purpose flour + 1 tsp baking powder + ½ tsp kosher salt and mix on low speed oil just combined 4. Pour batter over oranges. Bake till top is firm and dry and sides pull away from the pan, 30 minutes 5. Remove from oven , run a knife around the edge to loosen the sides. Let cool 10 min, then invert onto a serving platter. Serves 6