Wednesday, August 18, 2010

Orange and Cardamom Upside Down Cake

Definitely one to lick the bowl over! That is, if you love citrus and cardamom, which I know I do. This cake is relatively easy to assemble, and looks fancier than it is. The most time consuming part will be peeling and slicing your oranges. I had this cake for breakfast the next morning, and thought it would also be nice to possibly include some sliced almonds into the topping.







































Orange and Cardamom Upside Down Cake
David Lebovitz


Topping:
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

Batter:
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

Whipped cream

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.




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