Blood Orange Polenta Upside-Down Cake with Whipped Creme Fraiche

By englandt

Ingredients

• 7 T sugar divided plus 3/4 C sugar
• 3 T water
• 8 T unsalted butter, room temp, divided
• 3 unpeeled small to medium blood oranges
• 3/4 C plus 3 T unbleached all purpose flour
• 3 T polenta or coarse yellow cornmeal
• 1.5 t baking powder
• 1/4 t coarse kosher salt
• 3/4 t vanilla extract
• 2 large eggs, separated
• 6 T whole milk
• 1 C chilled creme fraiche
• 2 T sugar

Preparation

Step 1

Cake: position rack in center of oven, preheat 350. Combine 6 T sugar and 3 T water in 10" diameter ovenproof skillet with 8 inch dameter bottom and 2.5" sides. Stir over med heat until sugar dissolves. Increase heat and boil without stirring until syrup is golen amber, not dark, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet about 4 min. Rmove skilled from heat and whisk 2 T butter into caramel. Set aside. Cut off both rounded ends of orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16 to 1/8" thick rounds. Remove and discard any seeds. Arrange orange slides overlapping slightly in concentric circles atop caramel in skillet. Whisk flour, polenta, baking powder and salt in bowl. Beat 3/4 C sugar, butter and vanilla in a mixer bowl until fluffly. Add egg yolks one at a time beating well after each. Add flour mix in 3 parts, beating until well incorporated. In new bowl with clean, dry beaters, beat egg whites until stiff but not dry. Fold 1/2 of egg whites into batter to lighten, then fold in remaining in 2 additions. Drop batter by large spoofuls atop skillet, spread evently. Bake about 45 min. Cook 10 min then flip.