- 2 blood oranges
- 2 navel oranges
- 1 tangelo, small grapefruit, or other citrus of choice
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup butter, room temperature
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 large eggs, room temperature
- 3 tablespoons freshly squeezed orange juice (from any type of orange)
- 1 tablespoon orange zest (same)
- 1 tablespoon vanilla extract
- 1 1/2 cups plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup plain non- or low-fat yogurt
- Preheat oven to 350°F. Line a 9 inch cake pan pan with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan, like an upside down hat. Spray with non-stick spray.
- With the skin still on, slice citrus 1/2 inch thick. Use a paring knife to carefully remove the skin from the citrus slices (like cutting off the outer ring). Doing it this way will ensure your oranges citrus stays intact and does not break apart when you slice it.
- Microwave the sugar and water together until the sugar dissolves completely, about 45 seconds. Pour half of the sugar-water into the bottom of the prepared cake pan, then line the bottom with prepared citrus fruits. Once arranged, pour the remaining sugar-water over the citrus. Set aside.
- In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs, orange juice, orange zest, and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the yogurt into the wet ingredients until everything is combined. Mixture will be thick.
- Pour the batter over the prepared citrus slices, spreading it evenly to the edges.
- Bake for 35 minutes, then allow to cool completely before inverting onto a serving tray.