Upside-Down Blood Orange Cake

1. Prepare the Pan and Preheat Oven

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.

2. Make Caramel Base

Melt 3 tablespoons of butter in a small saucepan. Add the light brown sugar and lemon juice, stirring for about 3 minutes or until the sugar has melted into a caramel-like mixture.

3. Arrange Blood Oranges

Zest the blood oranges then slice into thin circles and arrange them in a single layer at the bottom of the prepared cake pan.

4. Prepare Dry Ingredients

In a large bowl, whisk together the fine cornmeal, all-purpose flour, baking powder, fine sea salt, and blood orange zest.

5. Cream Butter and Sugar

In a separate bowl, cream the remaining butter with the granulated sugar until pale and fluffy.

6. Add Eggs and Wet Ingredients

Beat in the eggs one at a time, followed by the sour cream and vanilla extract.

7. Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture using a spatula until just combined.

8. Bake the Cake

Scrape the batter over the arranged blood orange slices in the cake pan, smoothing the top. Bake for 40 to 50 minutes until golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Invert Cake

Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and flip the cake onto a platter.