Upside-down blood orange cake
Be careful what you wish you. After two years of record-dry weather, Portland, Oregon broke the mark for the wettest December in history a few days ago. I thought we were going to catch a break today, but the rain is thundering down as I write this, and supposedly it won’t let up until evening.
The only thing sunny around here is this scrumptious upside-down blood orange cake. I stumbled across the recipe quite by accident, and because I’m always looking for any excuse to bake, I figured that the crowd gathering here last night for a pre-Christmas celebration was reason enough. I headed to New Season’s Market, where I knew I would find a vast array of citrus fruit at this time of year.
The cake was all I that I hoped it would be. The blood oranges were juicy and sweet tart, and the caramel sauce had a bit of a lemony flavor. The moist cornmeal cake had a lovely, texture. The original recipe didn’t suggest adding a dollop of whipped cream to the cake, but a little whipped cream never hurts anything.
So despite the wet weather, the espresso machine is working, and this cake serves quite nicely as breakfast this morning.
Rather than rekey the recipe here, I will send you over to The New York Times website, where you can find the recipe, along with their beautiful picture of the finished cake. Bon appétit!