prep time, 30 mins
cook time, 50 mins
total time 1 hour 20 mins
serves 12
YOU WILL NEED
FOR THE TOPPING
3/4 cup Sugar
6 tbsp. Water
1/2 tsp. Vanilla Extract
2 tbsp. Orange juice
4 tbsp. Butter softened
2 large Oranges, peeled and sliced thinly
FOR THE CAKE
2 cups all-purpose Flour
1 & 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1/2 cup Butter, softened
1 cup Sugar
3 Large Eggs
1 tsp. Vanilla Extract
1 tsp. Orange Zest
1/4 cup Orange juice
3/4 cup Buttermilk
PREPARATION
Preheat the oven to 350-degree F. Grease and flour a 9″ round cake pan. Line the bottom of the pan with parchment paper and set aside.
Make caramel sauce first. Take water and sugar in a saucepan. Cook on medium heat till sugar melts. Keep cooking on medium-low heat till it caramelizes and turns a golden-amber color. This can take anywhere between 8-12 minutes.
Remove from heat. Add vanilla extract and orange juice. Whisk in butter till melted. The sauce will be thick now. Pour this caramel sauce into the prepared cake pan.
Place the thinly sliced oranges on top in any pattern you wish. You may need 1-2 large oranges for this. Set aside while you prepare the batter next.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large mixing bowl, cream butter and sugar till light and fluffy, around 2 minutes. Add eggs and beat till well combined.
Add vanilla extract, zest, orange juice, and buttermilk and mix well to combine.
Add the dry ingredients and mix till just combined. Do not over-mix.
Pour this batter carefully over the caramel and orange slices in the pan. Smooth the top with a spatula and bake for 40 minutes or till the cake passes the toothpick test.
Remove cake from oven and cool in the pan for 5 minutes. Loosen the edges of the cake with a knife or thin spatula. Invert the cake onto a cake stand or serving platter. Cool slightly and serve cake warm or at room temperature.
Store leftovers in a sealed container in the fridge. The cake can be reheated slightly in the microwave before serving.
NOTES
Do not use a metal spoon to stir the sugar while making the caramel sauce. This might cause the sugar to clump up. The sauce will thicken after whisking in the butter, so pour the sauce into the lined pan immediately.
You can divide the caramel sauce, orange slices, and batter among 6-oz ramekins to make mini cakes. You may need to reduce the baking time to 20-25 minutes.
Don’t forget to scoop up every large drop of warm caramel sauce left in the pan. And do not skimp on the oranges either. The caramel and oranges pair well so together to make the best topping ever to an already delicious cake.
