Ingredients

• 2 medium Navel Oranges zested (reserve), pith removed, and sliced into 1/4-inch thick rounds
• 1/4 cup Melted Butter
• 1/2 cup Packed Brown Sugar

• 1/2 cup Butter soft
• 1/2 cup Evaporated Cane Sugar
• 1/4 cup Packed Brown Sugar
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 tsp Ground Cloves
• reserved Zest from 2 Navel Oranges
• 2 Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Sour Cream

Instructions

1. Preheat oven to 350°F.
2. Combine melted butter and 1/2 cup brown sugar. Spread evenly into the bottom of a 9-inch round cake pan. Layer orange slices over brown sugar layer; set aside.
3. Combine 1/2 cup soft butter, granulated sugar and remaining 1/4 cup brown sugar; beat until light and fluffy. While butter and sugars whip, combine flour, baking powder, baking soda, salt, and cloves in a small bowl.
4. Add orange zest, eggs and vanilla extract to the butter mixture and mix thoroughly. Add half of the flour mixture and mix well, followed by the sour cream. Scrape down the sides and bottom of the bowl, add the remaining flour mixture and mix until combined.
5. Pour batter over the orange layer in the cake pan and smooth evenly, tapping out any air bubbles.
6. Bake until a tester inserted in the center comes out clean, about 40-50 minutes. Let cool in pan for at least 10 minutes before unmolding onto a serving platter. Let cool before slicing.