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Food & Home

Blood Orange Almond Olive Oil Upside-Down Cake

Caroline Schiff

An impossibly moist and tender olive oil cake with pops of bright citrus—I can’t think of a better treat for the doldrums of winter. I love using blood oranges, but any variety of sweet citrus will work beautifully and create a juicy mosaic when inverted. It’s perfect postdinner, as an afternoon pick-me-up, or even with breakfast with some strong coffee. You can’t go wrong with this cake.

1. Heat the oven to 350°F with a rack in the middle. Grease an 8-inch cake pan and dust evenly with 1 tablespoon of sugar. Layer the blood orange slices in the bottom of the pan. A little overlapping is okay.

2. In a mixing bowl, vigorously whisk together the remaining sugar, eggs, zest, and oil until thick and pale. Add the dry ingredients and gently fold together with a spatula until evenly combined. Add the yogurt and fold through.

3. Pour the batter into the pan and smooth it into an even layer. Transfer to the oven and bake until it’s set and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

4. Remove from the oven and let the cake rest in the pan on a rack for 5 minutes. Then run a butter knife around the edge to release it from the pan and invert it onto a serving platter. Allow it to cool fully before slicing and enjoying.