Orange and Cardamom Upside Down Cake
3 T unsalted butter
3/4 c brown sugar
3 medium navel oranges, peeled and slicd into 1/4" slices
1/2 tsp cardamom, ground
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking powder
1 1/2 tsp cardamom, ground
6 T unsalted butter, room temperature
2/3 c sugar
2 eggs, room temperature
1/2 c whole milk
1 tsp vanilla extract
grated zest of 1 orange
Adjust the oven rack to center and preheat to 350.
In a 10" cast iron skillet, melt butter and brown sugar along with 1/2 tsp cardamom until smooth. Remove from heat and allow to set.
Overlap orange slices in concentric circles over the topping. Depending on how many slices you got from your oranges, these could overlap by as much as 50%.
In a small bowl, stir together flour, salt, baking powder, and 1 1/2 tsp cardamom.
Cream together butter and sugar with a mixer until light and fluffy. Add eggs one at a time.
Stir in half the dry ingredients. Then, add milk, vanilla and zest. Mix in remaining dry ingredients until just combined.
Spread batter over the oranges.
Bake 40 minutes.
Allow the cake to cool for at least 15 minutes. To remove cake from pan, invert a serving platter over the skillet. Grasp the platter and the skillet and flip them both. Lift off skillet.