Upside-down Blush Orange Cake 🍊

Upside-down Blush Orange Cake 🍊 Ingredients: For the Carmelized blush oranges: 2-3 blush oranges, sliced 1 cup caster sugar 1/2 cup water For the Cake: ½ cup unsalted butter, room temperature 3/4 cup granulated sugar 2 eggs zest of one blood orange 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 cup sour cream Steps: To make the caramelised blush oranges: Preheat the oven to 180C (350 F) Line a 9 inch cake pan with baking paper. In a medium saucepan over medium-high heat, add the sugar and water, stir until the sugar is completely dissolved. Turn up the heat to high and Add the blush orange slices, cook for about 10-12 minutes, stirring frequently until the orange peel is translucent. Remove the oranges to a tray lined with parchment paper and let cool to room temperature. Turn down the heat to medium low and Continue to simmer the remaining sugar syrup until thickened, about 3-4 minutes. Remove from the heat and set aside to cool to room temperature. Add two tablespoons of the reduced sugar syrup to the cake pan, spread it with a spoon. Arrange the caramelised orange slices in the cake pan over the sugar syrup. To make the cake batter: In a medium bowl sift together the flour, salt and baking powder. Set aside. In a large bowl cream together the softened butter and the sugar until light in colour. Add in the eggs one at a time, mix until incorporated. Add in the orange zest, vanilla extract and sour cream, mix until just combined. Mix the dry ingredients into the wet ingredients, scrape the bowl to make sure everything is combined. Pour the batter over the oranges in the cake pan. Bake in the preheated oven for 40-45 minutes until a toothpick inserted and comes out clean. Remove from the oven and let cool in the cake pan at least 20 minutes before inverting. Be sure to invert the cake after it's baked while it's still warm, so that the oranges won't stick to the baking paper. Serve warm with a drizzle of the remaining blush orange syrup.