Ingredients
Scale
- 1 blood orange
- 1 navel orange
- 2 cups water
- 1 ½ cups granulated sugar (divided)
- 4 teaspoons grated orange zest
- 1 cup strained fresh orange juice
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ⅓ cup unsalted butter
- ⅓ cup sour cream
- 3 large eggs
Instructions
- Slice the blood and navel oranges into thin rounds; set aside.
- In a saucepan, combine water and 1½ cups sugar; heat until dissolved. Add orange slices and simmer for about 10 minutes. Remove from heat.
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Arrange candied orange slices in the bottom of the pan and pour some syrup over them.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream butter and remaining sugar until fluffy in another bowl.
- Beat in sour cream, eggs, orange juice, and zest until combined.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Pour batter over oranges in the pan and bake for about 35 minutes or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before inverting onto a serving plate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: <1g
- Protein: <3g
- Cholesterol: 55mg