Salted Caramel Orange Upside Down Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2/3 cup fine sugar
• 1/2 cup water
• 1/4 teaspoon salt
• 1 tablespoon salted butter
• 4 -5 oranges
• 1/2 cup almonds (whole or sliced)
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup salted butter, room temperature
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon orange zest
• 1/2 cup sour cream

Recipe

• 1 for the caramel.
• 2 in a medium saucepan over medium heat, add the sugar, water and salt.
• 3 stir until the sugar dissolves.
• 4 cook until the mixture turns amber, about 10 minutes.
• 5 remove from the heat and whisk in the butter (it will bubble).
• 6 pour into a 9 inch round baking dish in an even layer.
• 7 set aside.
• 8 for the cake.
• 9 preheat oven to 350 degrees f.
• 10 with a small knife, cut the top and the bottom off the oranges and with the orange cut side down.
• 11 following the curve of the orange, from top to bottom start slicing away the rind, and the pithe until it they are completely peeled.
• 12 holding the orange in one hand, cut out orange segments by cutting either side of the membranes.
• 13 work your way around until the whole orange is segmented.
• 14 set the segments aside.
• 15 spread the almonds on a baking sheet roast in the oven for 10 minutes, keep an eye on them.
• 16 set aside to cool.
• 17 once they are cool, add to a food processor and process until fine.
• 18 transfer to a medium bowl and add the flour, baking powder, baking soda and kosher salt. mix to combine.
• 19 in a large bowl, beat the butter and sugar with a mixer on medium high speed until fluffy, about 5 minutes.
• 20 beat in the eggs, one at a time.
• 21 beat in the orange zest.
• 22 reduce the mixer to low speed then add the flour mixture in 3 batches, alternating with the sour cream, ending with flour mixture until smooth.
• 23 arrange the orange segments on top of the caramel in concentric circles in the cake pan.
• 24 spread the batter over the orange segments and smooth.
• 25 bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
• 26 if you find the cake is browning too quickly, you can tent it will foil.
• 27 transfer to a rack and cool for a few minutes.
• 28 run a knife around the edge of the cake and turn out onto a platter.
• 29 allow to cool completely.