|Please forgive the lousy picture quality! We were in a hurry to eat, so I snapped a quickie iPhone shot, and then we tucked in. Sometimes the stomach wins over art.|
What does a magpie do when she has a bowl full of oranges plus a container of Greek yogurt in the fridge that needs to be used pronto . . . plus a serious craving for something sweet to go with a cup of Earl Grey? She makes a sparkling, bejeweled orange upside-down cake. I used this recipe from Family Spice. It's incredibly fast and easy to prep, and it bakes in just 30 minutes in a cast-iron skillet. My cast-iron skillet happens to be my favorite pan; it's well-seasoned and well-loved. And now that this beauty of a cake popped right out of it with zero sticking, my cast-iron skillet is loved just a little bit more.
If you like oranges as well as a very moist cake, you will adore this recipe. I'll definitely be making it again before Christmas, only this time I might do blood oranges and cranberries . . . or I'll change it up completely and do thin slices of pineapple (and maybe ripe mango). I will likely add some vanilla as well, as the current recipe doesn't call for it, and I think it would boost the flavor a bit. A little orange extract in addition to the orange zest would be nice, too, although just a drop or two. It's easy to go overboard. The recipe calls for plain Greek yogurt, but I only had vanilla, and it was delicious. I often use vanilla yogurt when making sweet baked goods, and it substitutes beautifully. I just use a little less sugar than the recipe calls for in order to balance out the sugar in the yogurt.
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More soon, chickadees! xo Gigi