I have been wanting to try and olive oil cake for awhile. Then I saw a recipe for this blood orang upside down cake. After months of my son asking for blood oranges each week I finally found some at the grocery store. It was fate!

Recipe from Food Network

Ingredients:

1/2 cup light brown sugar

1 1/2 tablespoons water

2 blood oranges

3/4 cup sugar

1/3 cup plain nonfat Greek yogurt

2 eggs

3 tablespoons extra-virgin olive oil

1 1/3 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Directions:

1. Preheat the oven to 350 degrees. Grease the sides of a round 9 inch spring pan. Line the bottom with parchment paper. (Hint: Put a rimmed baking sheet under this when it cooks. The brown sugar goo leaked out of mine and made a mess until I put it on a baking sheet).
2. In a small bowl mix the brown sugar and water to make a thick paste. Spread this thinly onto the base of the cake pan and set aside.
3. Zest 1 orange and add this to a bowl with the sugar. Use a fork to distribute the zest evenly in the sugar.
4. Slice both oranges as thinly as you can with the skin on and arrange the slices on top of the brown sugar base. You can cut some slices in half to fill all of the spaces.
5. Add the yogurt to the bowl with the sugar and whisk. Whisk in the eggs and olive oil. Stir in the flour, baking powder, and baking soda.
6. Gently pour the batter on top of the orange slices and try to spread batter to the edges of the pan. (The batter will be thick.)
7. Bake for 30 minutes until the sponge is golden brown.
8. Let cool completely before flipping it over.