Ingredients

• 4 medium Oranges
• 1 cup Sugar
• 1/2 cup Water
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Baking Powder
• 1/4 tsp Kosher Salt
• 1 cup Sugar
• 1/2 cup Unsalted Butter (room temperature)
• 1 Tbsp Orange Zest
• 2 Eggs
• 1/4 cup Orange Juice
• 1/4 cup Milk

Instructions

1. Zest two oranges and set aside zest. Juice one orange and set aside juice. Slice remaining whole oranges into 1/4-inch slices, picking out seeds as they appear.
2. In a nonstick skillet over medium-low heat, combine sugar and water. When the sugar is completely dissolved, carefully lower orange slices into the mixture and cook, increasing temperature to a simmer for 10-15 minutes until soft. Remove from heat to cool while making the cake batter.
3. Preheat oven to 350°F. Spray and line the bottom of a 9-inch cake pan with parchment paper.
4. Whisk together flour, baking powder and salt.
5. In another bowl, cream together sugar, butter and orange zest until light and fluffy. Blend in eggs.
6. Alternating between the flour mixture and remaining wet ingredients, mix together until fully combined. Batter should be somewhat stiff.
7. With tongs (they might still be hot!) artfully arrange orange slices in the bottom of the cake pan. Dollop cake batter evenly across the slices and then carefully smooth. Don’t be too aggressive, we want the orange slices to remain in their pattern.
8. Bake for 40-45 minutes or until cake tester comes out clean.
9. Let cake cool for 2-3 minutes. Run a knife or offset spatula carefully around the edges to loosen. Invert pan over cake platter and allow to naturally release and cool completely. Remove parchment paper round and serve.