Photography and Styling: Diana Yen
Styling Assistants: Francesca Choy-Kee and Ah Reem Oh
• For the cake:
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups white sugar
4 large eggs, at room temperature
1 1/4 cups whole milk
1 1/2 teaspoons finely grated blood orange zest
1 tablespoon finely grated fresh ginger
1/3 cup sour cream
2 tablespoons (1 ounce) blood orange juice
2 teaspoons vanilla extract
• For the topping:
3 tablespoons unsalted butter, cut into pieces
1/2 cup light-brown sugar
1 1/2 pounds blood oranges (about 5 medium)
1 teaspoon dark rum
3 tablespoons maple syrup
½ teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, combine 3 tablespoons butter, light brown sugar, maple syrup, dark rum, vanilla extract, cinnamon and salt until well blended. Set aside in a bowl until ready to use.
Meanwhile, use a sharp paring knife to slice the top and bottom from the blood oranges. Place a cut-side down, and, following the curve of the orange, cut away the peel and white pith. Cut the orange cross-wise into 3/8" rounds. Repeat with the remaining oranges. Reserve any juices to use in the cake. In a 9” round cake pan, pour in brown sugar mixture to coat bottom. Lay the orange rounds over the sugar mixture in the pan in a single layer using the fattest pieces and starting with the outer ring, and filling in the center with the smaller pieces. Set aside while you make the cake batter.
In a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter, orange zest, ginger and 1 ¾ cups white sugar until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla and 2 tablespoons blood orange juice. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Beat in the sour cream. Pour the batter over the oranges into the cake pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 40-50 minutes and let it cool before serving.