Upside-Down Blood Orange Cake

You realize your life is pretty insular when you start hoarding blood oranges because the season’s end is near. Of course I understand there are far more important things to worry about. But let’s not suggest that I actually do something about it (at least not right now).

Blood Orange Upside Cake via Bakers Royale

How’s that saying go? Life is short—well, there you have it, handling serious things –well, sounds serious. And since time has been close to snuffing me out with multiple deadlines lately ,“serious” is going to have to rotate its way between wanderlust for a while until I can recalibrate and find balance.

Let’s just call it a detox of sorts. Although I was quickly informed a juicing detox would be way more beneficial. Okay. But I’m pretty sure coffee doesn’t qualify and quitting my 5-cup-a-day habit is bound to lead to massive migraines, or worst case- (I’ve been told no chance of it happening, but I don’t want to be the first case study to prove my physician wrong) an aneurysm.

See how “serious” sucks when you are not ready for it yet? Along with that “serious” sounds like the kind of time-sucker to take the “wander” out of wanderlust. And what would that leave me with?

Lust—that’s one of seven deadly sins!

Blood Oranges via Bakers Royale

That said, for now, I’m going to forget that real life is knocking at the door and begging me to:

1. Gather and organize my receipts for taxes.
2. Get my teeth cleaned.
3. Change the oil in my car.
4. Finish organizing my props into one area so that I’m not checking in the kitchen, garage, under the bed, in closets and popping open car trunks looking for that one piece to complete a shot.

Instead, I’m still trying to figure out how the last of the blood oranges will be enjoyed, and jumping way ahead—what summer traveling will take place.

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Upside-Down Blood Oranges

Recipe from the New York Times

Yield: One 9-inch cake

Ingredients:

  • 270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
  • 130 grams light brown sugar (about 2/3 cup)
  • 2 teaspoons fresh lemon juice
  • 2 medium-sized blood oranges
  • 122 grams fine cornmeal (about 1 cup)
  • 65 grams all-purpose flour (about 1/2 cup)
  • 8 grams baking powder (about 1 1/2 teaspoons)
  • 2 grams fine sea salt (about 1/2 teaspoon)
  • 200 grams granulated sugar (about 1 cup)
  • 4 large eggs, at room temperature
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract

Directions:

Hit the jump here to the New York Times for the remainder of the recipe.

Comments

  1. says

    AH!!! I just LOVE the colors in these shots. I love all shades of turquoise and the blood oranges really pop against your background. I noticed the other day at whole foods the display of blood oranges is getting smaller and smaller. I may have to go grab some soon before the season is gone! Although I am really looking forward to stone fruit season – bring on the peaches!!

    Reply

    • Naomi replied: — March 21st, 2013 @ 10:43 pm

      Mine are all gone locally. But yes, I’m looking forward to the stone fruits as well. :)

      Reply

  2. says

    You’re absolutely right about serious thangs. Sometimes they will just have to wait. Meantime, hoarding citrus fruits seems like a perfectly reasonable pass time to me!

    Reply

  3. Stephane in Alaska says

    I LOVE upside-down cake. I often make Julia’s recipe with rhubarb. (We have a LOT of rhubarb here in Alaska. Not so many blood oranges.) When they make their brief debut next year, I WILL remember this and make this recipe. Thanks, Naomi!

    Reply

  4. says

    I feel like I missed blood orange season :( I had an idea that I wanted to make blood orange sangria but now I think they’re all gone! The photographs are gorgeous – really showcases the beauty of blood oranges!

    Reply

  5. says

    Time is flying, Life is running the only thing that seems to be at a snail pace is me..
    Too much to be taken care of but for now let enjoy the weekend and this delicious cake..
    I am LOVING the colors in the pics.. Gorgeous!

    Reply

  6. says

    This looks beautiful! I know what you mean, I’ve been making so many orange recipes lately because I know I soon wont be able to…

    Reply

  7. Rey Milfort says

    A false aneurysm or pseudo-aneurysm does not primarily involve such distortion of the vessel. It is a collection of blood leaking completely out of an artery or vein, but confined next to the vessel by the surrounding tissue. This blood-filled cavity will eventually either thrombose (clot) enough to seal the leak or rupture out of the tougher tissue enclosing it and flow freely between layers of other tissues or into looser tissues. Pseudoaneurysms can be caused by trauma that punctures the artery and are a known complication of percutaneous arterial procedures, such as arteriography, arterial grafting, or use of an artery for injection. Like true aneurysms, they may be felt as an abnormal pulsatile mass on palpation.:';”

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    Reply

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