This upside down cake can use any fruit you want -- but this one uses the fresh citrus flavors from blood oranges on top of a vanilla cake with a syrupy glaze. It's like pineapple upside down cake, but even better.
For the topping: Make ¼ cup of melted butter into a cake pan with at least a 2" tall side. Sprinkle with ½ cup of brown sugar. Start in the middle and place blood orange slices overlapping each other all around the bottom of the pan. Set aside.
For the cake: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in both sugars until all clumps are broken up. Whisk in egg, yogurt, milk, orange juice, and vanilla extract until combined. Slowly add in dry ingredients until no lumps remain.
Gently spoon batter onto blood oranges resting in pan. Bake for at 40-45 minutes. If cake starts to bur halfway through, you can cover the pan with aluminum foil. Allow cake to cool for exactly 10 minutes.
Invert cake quickly on top of a cake stand or flat platter. Slice and serve with fresh whipped cream (to make: beat heavy cream in a stand mixer using whisk attachment until medium peaks form.
To take cake out of pan: Only wait 10 minutes before turning your cake upside down. Any more time will cause the fruit to stick to the top of your pan and any sooner will not be enough time for the cake to set.Strange instructions: Store wrapped in the refrigerator (once completely cooled) for 3 days.