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).
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!
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.
Upside-Down Blood Oranges
Recipe from the New York Times
Yield: One 9-inch cake
- 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
Hit the jump here to the New York Times for the remainder of the recipe.