Slow Roasted Blood Orange Upside-Down Cake

Blood Oranges and I have a long-standing love affair. In years past I have posted recipes for Blood Orange-cello, Blood Orange Meringue Tartlets, and Blood Orange and Bourbon Chipotle BBQ Chicken among others. I am drawn to the mottled red-orange skin and the inner blood-red burst of color as much as to the flavor. They are natural art works, each and every one unique and deliciously stunning.

This is a simple upside down cake with slow-roasted blood oranges which brings out another layer of tastiness. Blood oranges are abundant in supermarkets this time of year so eat them while you can…raw, cooked or juiced.

Full of antioxidants and high in Vitamin C and potassium, Blood Oranges are uniquely colored due to “anthocyanins”. These are flavonoid pigments which exist in red and purple vegetables, most berries and are incredibly healthy.

Thinly sliced and ready for roasting…..

….sprinkled lightly with raw sugar…..

….roasted at 275 degrees for 45 minutes……

….in my favorite Lodge cast iron skillet.   First smeared with butter….

….the bottom covered with roasted rings of oranges and another sprinkle of sugar.

Topped with cake batter and baked…..

…ready to eat. So good with a cup of coffee or tea on a cold winter day.

Slow Roasted Blood Orange Upside-Down Cake

  • Servings: 8-10
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  • 4 blood oranges
  • 1 1/4 cups raw or  turbinado sugar, divided
  • 8 tablespoons softened butter, divided
  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal or polenta
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1/3 cup buttermilk or vanilla yogurt


  1. To roast blood orange slices:  Preheat oven to 275 degrees. Cut ends off of each orange and then slice thinly, removing any seeds as you work.
  2. Arrange blood orange slices flat on a baking sheet and sprinkle with 1/2 cup of raw sugar. Roast for about 45 minutes or until they are caramelized and softened. Remove pan from oven and let cool for 10 minutes.
  3. Turn oven to 350 degrees. Smear a 10 inch cast iron skillet with 2 tablespoons of the butter to coat bottom and sides. Arrange roasted orange slices, slightly overlapping, in the bottom of the skillet and sprinkle with 1/4 cup of raw sugar.
  4. Whisk together the flour, cornmeal, baking powder and salt in a bowl.
  5. Using an electric mixer beat together the remaining 6 tablespoons butter and 1/2 cup raw sugar until fluffy. Add in vanilla and blend.
  6. Mix in eggs, one at a time, beating well after each one.
  7. Add flour mixture and buttermilk, alternately, ending with flour just until well mixed.
  8. Drop batter by spoonfuls over sugared orange slices in skillet and gently spread out evenly.
  9. Bake cake until a tester comes out clean, about 35-45 minutes. Cool cake for 10 minutes in skillet. Run a small knife around edge to loosen if necessary.
  10. Place a plate over the top of the skillet and flip to loosen cake onto plate using oven mitts or kitchen towels so you don’t burn your hands! Scrape out any sugar-juice mixture left in skillet and smear over cake. Serve cake warm or at room temp.

Teresa Blackburn

Ambrosia with Pomelo, Coconut and Dried Blueberries


Wonderfully large and thick-skinned, this Pomelo was my ambrosia inspiration. The orange is there for scale…the orange is a regular size navel….the Pomelo is quite grand.

Pomelos are native to Thailand and Malaysia and can be found this time of year in large supermarkets as well as Asian groceries. Pomelos with yellow skin and pink fruit are quite sweet and are full of fiber, potassium and Vitamin C.  I found the Pomelo for this salad at K and S Asian Market here in Nashville.


I have loved the word “ambrosia” for as long as I can remember. In the food world it simply means a dessert (salad) made of oranges & coconut or something that is extremely pleasing to taste or smell. In classical mythology it is known as the food of the gods. Say it….ambrosia…it’s a lovely word.

Ambrosia always makes me think of my Mother and Grandmother who both made this salad of citrus and coconut for special Winter meals. The onset of Winter citrus season in all its variety and availability made me start thinking of ambrosias past and present. Here is my recipe for “Ambrosia with Pomelo, Coconut & Dried Blueberries”.


Pomelo cut in half…….


…sections separated from the pith and cut into bite-size chunks mixed with other ingredients…..


…..or piled on top of a bed of arugula leaves and drizzled with apple balsamic vinegar.


Ambrosia with Pomelo, Coconut & Dried Blueberries

  • Servings: 6
  • Difficulty: very easy
  • Print


  • 1 pomelo, peeled with pith & seeds removed, sectioned & chunked with juice
  • 1 cup unsweetened flaked coconut
  • 1 cup dried blueberries
  • 1/2 cup sliced almonds toasted
  • apple flavored balsamic vinegar to drizzle
  • arugula, optional


  1. Put pomelo chunks & juice,  coconut flakes, dried blueberries & toasted almonds in a large bowl and toss together. Cover and chill.
  2. Serve as is or pile on top of arugula and drizzle with apple balsamic vinegar. This ambrosia is really great the next day with yogurt for breakfast!

Teresa Blackburn