I found this Orange and Ginger Upsidedown Cake recipe on The Chew website. I decided that I was going to cheat a little though, and make the recipe using a white cake mix I already had at the house. It was very simple and worked out wonderfully. My family really enjoyed the finished product and I'm sure I'll make it again. Here's my ingredients.
Zest the three oranges and set the zest aside. Slice off the tops and bottoms of the oranges. Now slice away the rind and pith, from top to bottom. Just follow the curve of the fruit. Segment each orange, discard any seeds and set them aside. Reserve 2 tablespoons of orange juice.
In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and reserved orange juice and stir until everything is dissolved, about 2 to 3 minutes. Place this mixture into the bottom of your cake pan. Place the orange segments on top of the brown sugar mixture in a circular fashion, overlapping as necessary.
Now to get the cake mixed up. Put the cake mix, 3 eggs, 2 tsp. cinnamon, 1/2 tsp. ground nutmeg, 2 tsp. ground ginger, 1/3 cup of sour cream and 1/4 cup water. Mix on medium for about 3 minutes. Gently spoon over the oranges. Tap the pan on the counter a couple times to remove any air bubbles. Bake in a preheated oven at 350* for 25 minutes. Remove and allow to cool for 10 minutes. Run a knife around the edges and turn out onto your cake platter. Serve with a dollop of slightly sweetened fresh whipped cream.
*since I modified the recipe, I had a little leftover batter. I used it to make cupcakes for lunch treats for my brother.
Come check out the other tasty creations in this month's Improv Cooking Challenge.