Blood Orange Upside Down Cake

The blood orange is a member of the citrus family, it is both beautiful in color and delicious in flavor.

They are in season from December through May, though the exact months vary depending on what type of blood Orange you’re baking or cooking with.

The most common variety available in markets is the the Moro variety.

Moro Blood Orange

The Moro blood orange is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush.

The deep red flesh means the orange ranges in color from orange veined ruby coloration, to vermilion, to vivid crimson, to nearly black.

Different Hues of the Blood Orange

The flavor is stronger and the aroma is more intense than a normal orange. The fruit has a distinct, sweet flavor with a hint of raspberry.

Are Blood Oranges Naturally Red

Author Harold McGee explains in his book “On Food and Cooking: The Science and Lore of the Kitchen” – that a blood orange owes the deep maroon color of their juice to anthocyanin pigments, which develop only when night temperatures are low, in the Mediterranean autumn and winter.”

On Food and Cooking

What are anthocyanin pigments? The pigment is found naturally in a number of eatable plants.

These pigments are what produces the red, purple, and blue coloring of eatable plants, such as the blueberry, cherry, and strawberry among others.

The anthocyanin pigments will only develop when temperatures are low at night, as during the Mediterranean fall and winter.

In addition to acting an antioxidant, anthocyanins help fight free radicals, and are found to offer anti-inflammatory, anti-viral, and anti-cancer benefits.

Nutritional Value of The Blood Orange

A fresh blood orange is a rich source of vitamins C (20% or greater of the Daily Value), a moderate source of folate (15% of the Daily Value) and dietary fiber.

The orange also has potassium, which is needed for healthy blood pressure and the absorption of zinc.

Interesting Facts About The Blood Orange

Within Europe, the arancia rossa di Sicilia, or the red orange of Sicily, has Protected Geographical Status.

According to The National Gardening Association, the flavor of blood oranges is essentially a cross between an orange and a raspberry.

garden.org

Blood Orange Upside Down Cake

This recipe is baked in a 9-inch spring form pan. But we used four, 5-inch spring form pans. Using this size is up to you, but using them makes individual small sized cakes.

Cakes this size are great for serving at gathers, tea parties, and brunch.

5-inch sized Blood Orange Upside Down Cake

• 2 sticks plus 3 tablespoons unsalted butter, at room temperature

• 2/3 cup light brown sugar

• 2 teaspoons fresh lemon juice

• 4 medium-sized blood oranges

• 1 cup fine cornmeal, may sub almond flour

• 1/2 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup granulated sugar

• 4 large eggs, at room temperature

• ⅓ cup sour cream

• 2 teaspoons vanilla extract

Heat oven to 350 degrees. Place a 9 inch round piece parchment paper into a 9-inch round spring form pan.

Note: If using the 5-inch spring forms – do the same and place a piece of parchment paper in the bottom of pans.

In a small saucepan over medium heat, melt 3 tablespoons butter. Add the brown sugar and lemon juice. Stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan (pans).

Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of oranges.

Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit.

Slice each orange crosswise into 1/4-inch-thick wheels and discard any seeds.

Arrange orange wheels on top of brown sugar mixture in a single, tight layer.

In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt.

In a separate bowl, cream together remaining 2 sticks butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.

Scrape batter into pan (pans) over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes.

Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it. Unlock side of pan and remove.

Next, invert cake onto a platter and cool completely before serving.

Peach Upside Down Cake

Peach Upside Down Cake with Butter and Brown Sugar Glaze

Here’s a Peach Upside Down Cake that is just peachy. This dessert is made with a brown sugar glaze. It’s a natural syrup with no added chemicals and it’s not like the ordinary glaze of just water, powdered sugar and a little milk.

Cutting the cake into six (6) servings would make it 49.5 grams of Carb, 18.75 grams of fat and 4 grams of protein. If you used raw sugar and whole wheat flour, both with their fiber intake, you could add 3 grams more of protein to this dessert.

If you view dessert like that, it isn’t so bad. It is true there are sugars in the recipe. But you can always change out processed foods for more natural foods that are minimally processed, therefore making a recipe closer to more natural and still enjoy dessert.

Peaches provide about 18 mg phytosterols, which are plant-based nutrients, and they lower your cholesterol levels. Knowing this about peaches also can make the dessert more Peachesappealing. Don’t you agree?

But wait there’s more. A large peach has niacin, or vitamin B-3, that helps with energy metabolism in your body.

Peaches are high in vitamin-C, which we all know is an antioxidant and an essential nutrient for a healthy immune system and strong joints. Peaches also have vitamin-A, an essential nutrient for healthy vision.

Peaches can also help regulate your blood pressure. The fruit provides about 332 mg potassium each, and they are sodium-free.

A high-sodium, low-potassium diet may cause high blood pressure and an increased risk for stroke and kidney disease, and most of us need to increase potassium and decrease sodium. Most all of the fruits, vegetables, whole grains and beans are high-potassium, low-sodium foods.

Now for our featured dessert: Peach Upside Down Cake, and here is what you will need:

ingredients for Peach Upside Down CakeBrown-Sugar Glaze

¼ cup butter, softened

½ cup packed brown sugar

2 cups sliced, pitted and peeled peaches

Cake Ingredients 

1 ¼ cups all-purpose flour

1 ¼ tsp. baking powder

¼ tsp. salt

½ cup butter, softened

¾ cup granulated sugar

2 eggs

1 tsp. vanilla

½ cup milk

Preheat the oven to 350°F

Line a 9-inch spring-form pan with parchment paper and set aside.

melting butter, adding brown sugar and spreading on bottom of spring form panGrab the room temperature butter and melt in a small sauce pan over medium heat and then add the brown sugar and stir until sugar is completely moistened and mix well with the butter. Next spread sugar mixture evenly in the bottom of the prepared spring-form pan.

arranging peaches in uniform over brown sugar mixtureLine peaches in a circular pattern on the bottom of the spring form pan until it is filled with the peaches (as shown in image). Set aside.

pour batter over peaches and spreadIn a food processor, combine the ½ cup of butter and ¾ cup of sugar and process till creamy. Add eggs and vanilla and process until combined.  Alternately add the flour mixture and milk to butter mixture, process on -mix- speed after each addition just until combined.

Pour the batter over the peaches and spread evenly over the peaches using the back of a large spoon or flexible spatula.

Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes.

Peach Upside Down Cake with Butter and Brown Sugar GlazeLoosen cake first by running a knife around sides and loosen ring and lift off. Grabbing edge of parchment paper, carefully pull cake to a serving platter. Cool for another 10 to 15 minutes.

slice of Peach upside Down Cake with Butter and Brown Sugar GlazePlate and serve.

 

What Others are Saying About Peach Desserts:

Apple Tarte Tatin

Apple Tarte Tatin

History books say that the tarte Tatin was accidentally created in the kitchen of the Hotel Tatin in Lamotte-Beuvron, France around 1880. Stephine Tatin, the chef that night meant to make an apple pie. She prepared the apples leaving them to cook in butter and sugar for too long. She tried to rescue the dish, as she smelt the apples burning by putting the pastry base on top of the pan of apples, and then finished the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests loved the dessert.

The start of the tart Tatin my have begun in France, but from the American point of view, a tarte tatin is the equivalent of a pineapple upside down cake, only with apples rather than pineapple. This French dessert combines three basic flavors: apple, caramel, and buttery pie pastry.

We did adopt our recipe from

allrecipes

 

which uses a spring-form pan. You can also use a seasoned 10-inch cast iron pan as well.

 

Here is what you will need for the featured dessert:

First preheat your oven to 350 degrees.

1 recipe pastry for a 9 inch single crust pie
1/2 cup butter, softened
1/2 cup white sugar
3 apples – peeled, cored, and thinly sliced

You can use the apples of your choice. We used Granny Smith Apples. Read more here from an article posted on our -In the Kitchen 101- page entitled What Apple to Use?

Line the outside of a 9-inch spring-form pan with foil to catch drips.

Spread butter evenly into a 9 inch spring-form pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.

Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.

 

Article source of Tarte Tatin History:

Tarte Tatin – Wikipedia, the free encyclopedia

What Is Tarte Tatin? | eHow 

 

What Others are Saying About:

 

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Apple-Cinnamon Upside-Down Cake

Apple Upside Down Cake

Like to know more about what apples are for fresh eating, for baking a cake or pie or for just making apple sauce? Link here to our Cooking 101 to find out more. Click the title What apple to Use.

Here is hat you will need for the current recipe Apple-Cinnamon Upside-Down Cake:

ingredients for Apple Upside Down Cake

10 tbsp. unsalted butter, room temperature
½ cup packed light-brown sugar
3 apples, Fuji or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tbsp. fresh lemon juice
1½ cups flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup whole milk

If you like you can use coconut oil in place of the butter.

prepare pan and apples

Preheat oven to 350 degrees.

Coat bottom and side of a 9-inch round cake pan with 2 tbsp. butter; sprinkle bottom with brown sugar.

In a medium bowl, toss apples with lemon juice.

arrange sliced apples in prepared pan in a concentric circle

Arrange the sliced apples in the prepared pan in a concentric circle.

mixing ingredients for the Apple Cinnamin Upside Down Cake

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.

With an electric mixer, beat remaining 8 tbsp. butter, granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated.

adding flour and milk alternately in three parts

With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.

pour batter over apples in pan

Spoon batter over apples in prepared pan making sure top is smooth. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30.

Apple Upside Down Cake

To serve, run a knife around edge of pan, and invert cake onto a large dessert platter.

Read How Others are Cooking with Apples

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