blood oranges, washed and thinly sliced
2 1/4 cups all purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature, plus more for greasing pan
2 eggs, room temperature
1 tbsp Cook's Pure Vanilla Extract
1 tbsp blood orange zest
2 tbsp blood orange juice
1 cup sour cream
2 tbsp raw sugar
2 tbsp Cook's Pure Vanilla Powder
Preheat oven to 350 degrees. Butter the bottom and sides of a 10 inch spring form pan. Layer on the blood orange slices so the entire bottom is covered and the oranges overlap a bit. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing to incorporate. Add in the vanilla extract, orange zest and juice. The mixture will look a little curdled at this point. No worries! Alternate adding the dry mixture and sour cream in three additions, mixing after each addition. Fill the spring form pan with the cake mixture, covering the orange slices. Bake for 50 minutes to an hour, until golden on top and a toothpick inserted into the center of the cake comes out clean.
Once you remove the cake from the oven, switch it over to broil. Allow to cool for 5 minutes then remove the side of the pan. Place a baking tray on top of the cake and gently flip over so that cake is right side up on the baking tray. Remove the bottom of the spring form pan to reveal the orange slices. Sprinkle the whole top generously with the vanilla sugar mixture then place in the oven to broil until the sugar has melted and caramelized a bit on the oranges. Allow to cool before serving.
Recipe courtesy of Taylor Harbin, All Purpose Flour Child
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