Orange Confetti Upside-down Cake

The winter brings a lack of fresh food in PA but store crops such as carrots are still available and flour grown and milled here are available too. The following cake was made from local rainbow carrots and flour from Small Valley Mill. Oranges are in season down south. I got mine from USCitrus which is a monthly citrus box shipped directly from small farms in Texas. I love the freshness of these oranges and wanted to make something with them besides Mimosas!

Preheat oven to 350 degrees.

9” Pan Prep:

1/4 cup melted butter, pour into bottom of pan and swirl so it coats at least and inch up the sides

1/4 brown sugar, sprinkle onto of the melted butter in the pan

2 oranges, not navel, zested (reserve for later), rind and pith removed, sliced 1/4 inch thick, arrange on top of the sugar and butter, will take at least 7 slices

Dry Ingredients:

In a small bowl mix reserved Zest with

1/2 cup graded rainbow carrots (combination of orange, yellow and purple carrots) Sprinkle with

1 tbl AP flour, Stir so all is coated and set aside.

In a medium bowl, sift together:

1 cup AP flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

Set aside

Wet Ingredients:

In medium bowl whisk together:

1/2 cup whole milk

1/2 cup sour cream

1 egg

1 tbl vanilla

Pour over dry ingredients and stir together until combined and few lumps.

Sprinkle the Carrots and Zest mix onto the combined ingredients and fold in.

Pour batter into the pan over the orange slices.

Bake for 40-50 minutes until you can poke the center with a toothpick and it comes out with just a few crumbs and no batter.

Let rest on a wire rack for 30 minutes.

Turn it out onto a plate, tapping once on the counter to make sure it comes out.


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