Blood Orange Upside Down Cake

with rosemary

Ingredients for rosemary syrup: - sugar - water - honey - blood oranges - fresh rosemary Ingredients for cake: - all purpose flour - baking soda - salt - blood oranges - buttermilk - butter - sugar - vanilla extract - eggs - fresh rosemary

Make the rosemary syrup — On medium high heat, simmer the water, sugar, honey, & rosemary for 5 minutes before adding the blood oranges. Simmer for an additional 5 minutes.

Make the cake — Add the dry ingredients to a bowl. In a separate bowl, add the zest & juice of the oranges & buttermilk. After creaming the butter & sugar, add the vanilla, eggs, and rosemary. Mix until fluffy.

After creaming the butter & sugar, add the vanilla, eggs, and rosemary. Mix until fluffy. Alternate adding the dry ingredients & the orange juice & buttermilk mixture to the creamed butter & eggs while mixing.

Using the orange slices from the rosemary syrup, assemble a layer in a cake pan. Spoon a few tablespoons of rosemary syrup over the oranges.

Pour the batter over the oranges & bake for 50 minutes at 350℉.

Allow to cool for 20 minutes before flipping over onto a wire rack.

Once completely cool, slice & enjoy!