I know, I know. Isn’t it horrible of me to post a dessert recipe? Especially after professing about my own resolution to stay away from this stuff??? But, seriously, we had family visiting this weekend and not everyone is on a diet! I love taking advantage of sharing the calories with family and friends so I don’t stuff my face with my own baked goodies. Especially when I make an Upside-Down Orange Cake!
I admit that I have a weakness for desserts, especially cakes and cookies. YUM!
I totally go ga-ga for fruity desserts (although chocolate isn’t too far behind).
I am still plowing through my endless supply of Valencia oranges, and knew an Upside-Down Orange Cake was needed to share for a family party.
This cake is really, REALLY simple. It’s easy to mix together and assemble. By using thin-skinned Valencia oranges, you don’t have to peel the oranges that are cooking and caramelizing on the bottom of the cast-iron skillet. This was super important to me. The fewer the steps, the better!
The cake is light and fluffy and really bursting with orange flavor, from freshly squeezed orange juice (WITH pulp, thank you) and lots and lots of orange zest. The marmalade-like orange slices on top really finish that orange-love going around. No bitter taste, whatsoever.
I can’t seem to get enough of this stuff!