4blood oranges3 for slices, the 4th for zest + juice
2/3cupgranulated or cane sugar
5tbspbutter + additional for greasing the pan
For the Cake
1cup+ 3 tbsp cane or granulated sugar
zestofone blood orange
1 and 1/2cupsall-purpose flour
1 and 1/2tspbaking powder
1cupfull fat greek yogurt or full fat sour cream
For the Crumb Layer
3tbspwhite whole wheat flourcan sub AP flour
1/4cupcane or granulated sugar
Prep: Preheat oven to 350 degrees F.Butter a 9 inch cake pan well. Cut the 5 tbsp butter into small chunks and scatter them in the bottom of the pan. Set aside. Slice your blood oranges: cut each end off, then stand the orange on end and slice the outer skin off. Cut into thin slices. Set on a large plate and pour the 2/3 cup of sugar over them. Let sit for 5 minutes. Lay oranges in an even layer in the bottom of the pan and set aside.
Make the cake batter: Cream softened butter in a large mixing bowl until smooth and creamy. Then ad the sugar and mix until creamed together. Mix in one egg at a time. Add the orange zest, orange juice, and vanilla and mix until just combined. In a smaller bowl, whisk together the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, 1/3 of the mixture at a time, alternating with the greek yogurt. Scrape the bowl to make sure everything is combined. Pour batter over the oranges in the cake pan.
Make the crumb topping: In a small bowl, stir together the flours, sugar and salt. Add the melted butter and stir until different size crumbs form. Sprinkle the crumbs over the cake batter.
Bake: Bake for 50 minutes to 1 hour. When done, a toothpick inserted into the center of the cake will come out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack. Don't let it sit longer than this because the oranges can begin to stick in the bottom of the pan. If the cake seems to be sticking, gently but firmly tap on the bottom of the cake pan with the butt of a butter knife while the cake pan is flipped upside down on the cooling rack. If any stray oranges stuck to the pan, gently remove them and place them back on the cake. Let cake cool for 20 minutes before cutting and serving.
Store: Store at room temperature for up to 4 days, tightly covered with foil, plastic wrap, or in a large tupperware container.
NOTE: You may notice that I left the orange peel on in the cake pictured here. I tried it again without the peels and liked that result better - the peels didn't lose their bitter taste in the oven so I recommend cutting them off.