BLOOD ORANGE UPSIDE DOWN CAKE

A thought I had in that middle ground between being awake and nap sleeping: “Want to be cool and interesting? Be happy as f*ck. No one is happy as f*ck anymore.”

My nap brain says bad words, but my nap brain is right.

Things that make me happy lately:

citrus season (also, avocado season)
getting my car washed
sitting on the porch with my friends
not setting an alarm clock
eating green things
planning trips and parties
baking cake

I’ve been busy checking as many things off of this list as possible. Lots of kale, lots of cake, lots of parties (and party planning). I made this citrus upside down cake for my down home pop up brunch, because brunch dessert is a thing. It’s a cross between corn bread and pineapple upside down cake, made in a cast iron skillet (which is my favorite). I love being able to to melt butter and sugar on stovetop and then throw the whole dang thing into the oven. I served this with more roasted citrus, whipped coconut cream, and pistachio dust–you can see photos of that on my beautiful friend’s website, duckshots.net!

blood orange upside down cake
based on a New York Times recipe


2 sticks + 3 Tablespoons unsalted butter
2/3 cup light brown sugar
2 teaspoons fresh lemon juice
1 blood orange, 1 valencia orange, & 1 lemon
1 cup cornmeal
1/2 cup flour (I used gluten free, but all purpose works as well)
1/2 teaspoons sea salt
1 cup sugar
4 large eggs
1/3 cup sour cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Zest one orange and set aside. Prepare your citrus by slicing into quarter inch slices and carefully cutting off the peel. Melt 3 Tablespoons of butter in a cast iron skillet and then add brown sugar and lemon juice. Stir until the sugar is melted, about three minutes. Turn off the heat and press citrus sliced into the butter and sugar mixture.

In a large bowl, combine orange zest, cornmeal, flour, baking powder, and salt. In a separate bowl, cream 2 sticks of butter with sugar. Add eggs one at a time, then beat in sour cream and vanilla extract. Fold in the flour mixture until just combined.

Pour the batter into the skillet over the butter/sugar/citrus layer. Bake until a toothpick comes out clean, about 45 minutes. Cool for 10 minutes or so before running a knife along the edges of the skillet and turning onto a large plate or cutting board. Serve warm with ice cream or whipped cream.