Blood Orange Caramel Cake

Preheat oven to 350ºF (176ºC). Spray a 9-inch springform pan with baking spray.

For the blood orange layer, melt butter and brown sugar. Spread over the bottome of springform pan.

Zest blood orange and set zest aside for the cake. Slice the top and bottom of the orange off. With a small knife, cut off the rind of the orange as best as you can without cutting into the flesh of the orange. Cut the orange in slices and place over the brown sugar mixture in the springform pan.

For the cake, sift flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugars. Add eggs, followed by zest and vanilla. Alternately add flour mixture and hot water.

Pour batter over blood oranges and place into the oven. Set timer for 30 minutes. (You’re going to bake for 30 minutes, glaze, then bake another 25–30 minutes.)

To make the glaze, melt cream, brown sugar, and butter on medium heat until mixed together.

After 30 minutes of baking, remove cake pan from oven. Brush half of the glaze over the top of the cake, then bake for another 25–30 minutes. (Reserving the remaining glaze to brush on the cake when it comes out of the oven.)

Once completely baked, cool in pan for 30 minutes. Remove springform sides and invert cake onto a cake plate. Carefully peel away the base; if you’re having trouble getting the cake off without disturbing the orange slices, use a torch to release the cake pan base.

Finally, glaze the top of the cake with the remaining glaze. Now cut yourself a slice and take a bite—you deserve it. That was tough. Enjoy!