Blood Orange Upside-Down Cake

Preheat oven to 375 F. Into a medium-sized bowl, sift together flour, salt, baking powder and baking soda.

In another small bowl, mix together the brown sugar and sugar. You’re trying to eliminate any large chunks of brown sugar and have an even mix of sugars.

In a separate bowl, combine the egg, grapefruit/orange juice, vanilla extract, olive oil and add 1/2 cup of the combined sugar mixture. Stir in the dry ingredients in small batches until batter is well mixed but not overworked.

In a buttered and floured 8-inch spring-form cake pan, sprinkle the rest of the remaining 1/2 cup of combined sugar in the bottom of the pan. Arrange the blood orange slices in the bottom of the prepared pan.

Pour the batter over the oranges and place in the oven. Bake in the oven for 45 minutes until a wooden skewer inserted in the middle of cake comes out clean. Allow cake to cool for 30 minutes before inverting the pan onto a large plate or cake stand. Serve with a dusting of powdered sugar, lightly sweetened whipped cream or ice cream.