Orange Upside-Down Cake

Submitted by KitchenKelly

"A Lighter cake from Rose Reisman's recipe book Divine Indulgences"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 12

ingredients

• 2⁄3 cup packed brown sugar
• 1⁄2 cup corn syrup
• 1 tablespoon butter
• 2 navel oranges
• 2⁄3 cup granulated sugar
• 1 orange, zest of
• 1⁄2 cup low-fat plain yogurt
• 1⁄2 cup fresh orange juice
• 1⁄4 cup vegetable oil
• 1 large egg
• 2 large egg whites
• 1 1⁄3 cups flour
• 1 1⁄2 teaspoons baking powder
• 1 dash salt

directions

1. Preheat oven to 350.
2. Spray a 9 inch square pan with vegetable spray.
3. In prepared pan, stir together brown sugar, corn syrup and margarine.
4. Place the pan in the oven for 5 minutes.
5. Stir the mixture until it is well mixed (it will be stick and thick).
6. Zest one orange.
7. Using a sharp paring knife, cut the rind and pith away from both oranges (including the one you zested).
8. Slice oranges crosswise into 1/4 inch slices.
9. Place the slices in a single layer at the bottom of the pan.
10. In a bowl, beat sugar, orange rind, yogurt, orange juice, oil, egg and egg whites.
11. In another bowl, stir together flour, baking powder and salt.
12. With a wooden spoon, stir the dry ingredients into the orange mixture until everything is just combined.
13. Pour the mixture into the pan.
14. Place the pan in the centre of the oven and bake 30 minutes or until tester comes out dry.
15. Let the pan cool on a wire rack for 20 minutes.
16. Carefully invert the cake onto a serving plate.