
Gosh, isn’t that just gorgeous? I can say that because I didn’t make it, but enjoyed a slice of it. Our daughter-in-law Karen made this delicious cake for Easter Sunday dinner, and we all thought it was fantastic. That’s blood oranges there (Karen got them from her Uncle Ron who grew them), and this cake was a perfect way to show them off. The color was just as brilliant as you see in the photos.
I can’t speak much for the making of this, but Karen said she had no problems with it. It’s made in a 10-inch cast iron frying pan – first the caramel with the wafer-thin blood orange slices, then the cake is spooned in on top of the oranges (after you’ve nicely arranged them, slightly overlapping in concentric circles) and baked. Then you turn it out, upside down and those lovely orange slices take center stage. Karen said her oranges were not consistently red all the way through, so she used the darker slices in the middle and worked outward with the slices that were more orange.
The texture was lovely – the cake has just a few tablespoons of polenta (cornmeal) in it, which gives the cake just a little bit of toothsome crunch. I made a lemon upside down cake about a month ago, which was also really good, but it didn’t contain any polenta or cornmeal. Upside down cakes, which were all the rage back in the 1950’s, maybe even the late 1940’s, have suddenly become very popular again. Back then the only kind anyone made contained canned pineapple slices and a maraschino cherry plopped in the center of each pineapple ring. I’m enjoying the current variations. And this cake was a winner – we all thought it was wonderful.
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Blood Orange Polenta Upside-Down Cake with Whipped Crème Fraîche
Recipe By: Bon Appetit, 3/2010
Serving Size: 8
NOTES: The cake gets baked in the same skillet you use to make the caramel. Here are a few key assembly points to keep in mind after you follow the recipe to make the syrup. (1) As soon as the syrup turns golden amber, take the skillet off the heat; (2) Arrange the orange slices as pictured, overlapping slightly, in concentric circles atop the caramel; (3) Mix the batter and drop it by large spoonfuls atop the orange slices in the skillet, then spread evenly. (Don’t pour the batter; you risk jostling the oranges.)
CAKE:
7 tablespoons sugar — divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons unsalted butter — (1 stick) room temperature, divided
3 whole blood oranges — unpeeled, small to medium sized
3/4 cup all-purpose flour — plus 3 tablespoons
3 tablespoons polenta — or coarse yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt — coarse
3/4 teaspoon vanilla extract
2 large eggs — separated
6 tablespoons whole milk
WHIPPED CREME FRAICHE:
1 cup creme fraiche — chilled
2 tablespoons sugar
1. CAKE: Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch diameter ovenproof skillet with 8-inch diameter bottom and 2 1/2-inch-high sides. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
2. Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
3. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
4. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
5. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
Crème Fraîche:
1. Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
Cut cake into wedges and serve with dollop of whipped crème fraîche.
Per Serving: 354 Calories; 22g Fat (54.6% calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 189mg Sodium.
A year ago: Pickled Grapes
Two years ago: Yucatecan Pickled Onions

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