- 5 tablespoons unsalted butter
- 1 cup packed brown sugar (brown-firmly packed or granulated)
- 2 Oranges (sliced thin)
- Juice of one orange water
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon of salt
- 2 teaspoons of fresh rosemary finely chopped
- 1 cup granulated sugar
- 1 stick unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon of orange zest
- 2 teaspoons orange juice (you can also use lemon for little more tang)
- 2 eggs (room temperature)
- 1 cup full fat yogurt (room temperature. You can also use buttermilk, sour cream or a non-dairy substitute.)
- Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper and butter that as well.
- In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and reserved juice. Stir until sugar is dissolved. Spread into pan or skillet. Arrange fruit over top.
- In a medium bowl, whisk together flour, baking powder, baking soda, rosemary, and salt. In a large bowl and using a hand mixer, cream the butter and remaining sugar until light and fluffy, about 7 minutes. Add eggs one at a time until just combined. Add vanilla, remaining juice and mix until combined.
- Alternate folding in half dry ingredients and yogurt. End with dry ingredients. Do not over mix. It will only take a few turn to combine.
- Spoon the batter over fruit.
- Bake 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Cuisine: North American