Thursday, September 15, 2011

Orange Upside Down Coffee Cake

This had to be the best coffee cake I have ever made. I pulled out an old recipe from a Williams-Sonoma book and did some tweaking.
Buttery, brown sugar and oranges on top (bottom, it is an upside down cake) of a light, airy cake. This was so good on it's own when my daughter and I had a test piece but went over the top later and served it with vanilla ice cream.
The recipe has several steps but nothing is difficult, go for it!
First, here are the ingredients:
5 oranges
12 tablespoons packed brown sugar
6 tablespoons melted butter
1/2 cup softened butter
1/2 cup granulated sugar
2 large eggs
1 cup flour, I used spelt but all purpose is good
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
1/4 cup heavy cream
1 teaspoon vanilla extract
Prepare the oranges like this:
Zest 1 orange, set aside the zest and refrigerate the rest for juice or something else later (waste not want not).
Cut off the top and bottom of 4 oranges,

then remove the rest of the skin and pith by slicing carefully down each side.

Now, holding the orange, in one hand (while juice runs down your arm to your elbow), slice at each side of the segment membrane.
 It looks like a circular accordion.
This little "leftover" has juice in it so just squeeze it into a glass measuring cup and after all four of them you should have at least the 1/4 cup you need for the batter.
Set both the segments and the juice aside.
Butter a 9" springform pan or a 9" cake pan and set aside.
Preheat the oven to 350F.
Mix the dry ingredients, flour, baking powder, baking soda and salt, set aside. Have you run out of counter space yet with all these things at the side?
Put the brown sugar into the buttered pan,
drizzle the melted butter over the brown sugar.

Arrange the orange segments on top of the butter...set aside.
Cream the 1/2 cup soft butter with the granulated sugar and orange zest. This had a beautiful yellow color.
Beat in the eggs. Add the juice.
Fold in the dry ingredients, followed by the cream and vanilla. Spread this over the oranges.
Bake for 40 minutes or until golden and not jiggly. A toothpick inserted in center should come out clean when done.
Allow to cool in the pan for 15 minutes.
Run a knife around the edge of the pan to loosen the cake, if using a springform, remove the outer ring. Place a serving plate on top of the pan, then invert and remove pan. Be careful if it pulls a bit you might need to loosen more with a table knife.

Serve warm with ice cream or a drizzle of heavy cream.
It was just as good the next day, still very moist, with a light orange flavor.
That piece was mine..."Give her to eat of the fruit of her hands." Proverbs 31:31a

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