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How many people are you serving?
6
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| 3/4 Cup | brown sugar |
| 2 Tablespoon | water |
| 4 Tablespoon | butter |
| 1/2 | lemon, juiced |
| 3 | Blood Orange |
| 1 | Blood Orange, Zest |
| 3/4 Cup | cornmeal |
| 3/4 Cup | flour |
| 2 Teaspoon | baking powder |
| 1/2 Teaspoon | Salt |
| 2 Stick | unsalted butter, room temperature |
| 1 Cup | granulated sugar |
| 3 | eggs |
| 1/2 Cup | sour cream |
| 1 Tablespoon | vanilla extract |
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3/4 Cup | brown sugar |
| 2 Tablespoon | water |
| 4 Tablespoon | butter |
| 1/2 | lemon, juiced |
| 3 | Blood Orange |
| 1 | Blood Orange, Zest |
| 3/4 Cup | cornmeal |
| 3/4 Cup | flour |
| 2 Teaspoon | baking powder |
| 1/2 Teaspoon | Salt |
| 2 Stick | unsalted butter, room temperature |
| 1 Cup | granulated sugar |
| 3 | eggs |
| 1/2 Cup | sour cream |
| 1 Tablespoon | vanilla extract |
Steps
1
For the Caramel Sauce: Combine brown sugar and water in a sauté pan and stir over medium heat until sugar dissolves. Bring to a boil and cook until sugar turns a light, golden amber color. Remove from heat and whisk in butter. Add lemon juice and set aside.
Ingredients
3/4 Cup brown sugar
2 Tablespoon water
4 Tablespoon butter
1/2 lemon, juiced
2
Cut peel and pith off of oranges and slice into 1/8” thick rounds. Spray a springform pan or 9” cake pan with cooking spray and line the bottom with parchment paper.
Ingredients
3 Blood Orange
3
Pour caramel sauce in the prepared pan and arrange orange slices on top of the caramel.
4
In a medium bowl, combine dry ingredients for the cake-- orange zest, cornmeal, flour, baking powder, and salt.
Ingredients
1 Blood Orange, Zest
3/4 Cup cornmeal
3/4 Cup flour
2 Teaspoon baking powder
1/2 Teaspoon Salt
5
Place the room temperature butter in the bowl of a stand mixer and add granulated sugar. Using the whisk attachment, cream together until light and fluffy.
Ingredients
2 Stick unsalted butter, room temperature
1 Cup granulated sugar
6
Add eggs, one at a time waiting until the first is fully incorporated before add in the next. Follow with sour cream and vanilla.
Ingredients
3 eggs
1/2 Cup sour cream
1 Tablespoon vanilla extract
7
Using a rubber spatula, gently fold in dry ingredients until just incorporated.
8
Pour batter over sliced oranges and caramel and place on a sheet tray in case of the springform pan leaks during baking.
9
When ready to cook, set the temperature to 350℉ and preheat lid closed, for 15 minutes.
350 ˚F / 177 ˚C
10
Place sheet tray directly on the grill grate and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the middle.
350 ˚F / 177 ˚C
11
Remove from the grill and let cool on the counter for 10-15 minutes before unmolding.
12
Run a knife along the edges and remove the springform mold. Invert the cake onto a serving platter or cake stand and remove the bottom of the springform pan.
13
Peel off parchment, slice and serve. Enjoy!