Upside-down cakes have a built-in wow factor with a layer of glaceed-looking fruit.
Zest 2 oranges and reserve the zest.
Using a sharp knife, remove the peel and white pith from all 3 oranges.
Slice them about 1/4 inch thick, discarding any seeds.
Place the slices on paper towels and blot the tops to remove excess moisture.
Place brown sugar and butter in a small skillet.
Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes.
Spread in the bottom of the prepared pan.
Add the dry ingredients, a third at a time, beating on low speed after each addition.
Beat in almond and vanilla extracts.
Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping.
Pour the batter into the pan and carefully spread it over the oranges.
Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Let the cake cool in the pan on a wire rack for 15 minutes.
Run a knife around the edges of the pan to loosen the cake.
Invert a serving plate over the pan and carefully turn the cake over onto the plate.
Remove the pan and parchment paper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
