Name: Blood Orange Buttermilk Upside-Down Cake
Yield: 8 Servings
Ingredients: Nonstick vegetable oil spray; ⅓ cup demerara or raw sugar; 2 blood oranges, very thinly sliced, seeds removed; 2½ cups all-purpose flour; ¾ cup plus 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon kosher salt; 2 large eggs; 1 large egg yolk; 1½ cups buttermilk; ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled; 1 teaspoon finely grated blood orange zest; 2 tablespoons fresh blood orange juice

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Alex Lau

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

Recipe notes