Blood orange upside-down cake

270  grams		unsalted butter
130  grams		brown sugar
2  teaspoons		lemon juice
2		blood oranges
122  grams		corn meal
65  grams		flour
8  grams		baking powder
2  grams		salt
200  grams		sugar
4		eggs
1/3  cup		sour cream
2  teaspoons		vanilla

Tip: For nutritional information on all the ingredients in Blood orange upside-down cake just click on each ingredient name. Then adjust the serving size for any Blood orange upside-down cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 350 degrees. Grease a 9-inch round cake pan.

In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.

Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both 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; 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 (225 grams) 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 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; invert onto a platter and cool completely before serving.