Upside-Down Blood Orange Cake

"Thanks to the commenter who suggested that more than two blood oranges might be needed; I ended up using 3-1/2. And thanks to the one who suggested using a cast-iron skillet; that worked splendidly. And thanks to the one who suggested substituting yogurt for sour cream; that too worked splendidly. The end result was a tasty and beautiful cake, happily not too sweet."

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature

130 grams light brown sugar (about ⅔ cup)

2 teaspoons fresh lemon juice

2 medium-sized blood oranges

122 grams fine cornmeal (about 1 cup)

65 grams all-purpose flour (about ½ cup)

8 grams baking powder (about 1 ½ teaspoons)

2 grams fine sea salt (about ½ teaspoon)

200 grams granulated sugar (about 1 cup)

4 large eggs, at room temperature

⅓ cup sour cream

2 teaspoons vanilla extract

Directions at archive.is

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