Orange + Vanilla Upside Down Cake

Easter brunch is a family tradition that often begs for new and exciting additions. A classic upside down cake becomes a new hit with the addition of Farmhouse Oranges from Atlanta's very own Bella Cucina inspired by Tami Hardeman's gorgeous blood orange upside down cake

These delightful oranges are sliced and preserved in an orange-flowered-flavored simple syrup. There is just enough in the piccolo size for this cake plus extra for garnishing your mimosas.

Orange and Vanilla Upside Down Cake

Topping:

• 2 tbsp granulated sugar
• 2 tbsp melted butter
• most of one piccolo sized jar of Bella Cucina Farmhouse Oranges (reserve syrup)

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 stick unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 tsp pure vanilla extract
• 2 large eggs
• 1/2 cup orange juice

Glaze (optional):

• reserved syrup from Farmhouse Oranges
• 1/2 tsp pure vanilla extract
• 1/4 cup powdered sugar, sifted

Directions:

1. Preheat oven to 375 degrees
2. Make topping in 9 inch cake pan.  Brush 2 tbsp melted butter around sides and bottom of pan then sprinkle 2 tbsp granulated sugar evenly on bottom of pan.
3. Artfully arrange Farmhouse Oranges on bottom of pan keeping in mind that the cake will be turned upside down when you are finished.
4. In a large bowl sift together flour, baking powder and salt.
5. In a separate bowl with a handheld or electric mixer cream stick of butter with granulated and brown sugars. When light and fluffy, add vanilla. Add eggs, one at a time, and whisk until golden and an even consistency.
6. Gradually stir in flour mixture (preferably by hand). Be careful not to over mix. Mix just until all ingredients are blended together.
7. Spread cake batter evenly over arranged oranges being careful not to disturb them.
8. Bake at 375 degrees for 35 to 40 minutes. Cake will be golden brown and a toothpick inserted into the center will come out clean.
9. Immediately run a clean knife around edge of cake and grab desired cake plate. Put plate on top of pan and invert cake onto it.

Glaze (optional):

1. Mix together ingredients for glaze, adding more orange juice if you don't have enough syrup left.
2. Pour onto cake or serve on the side

Don't forget to use your extra orange slices to garnish your mimosas!

Buon appetito! copyright 2011 Alisa Barry