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Citrus Upside Down Cake

Serves 1ea 9-in cake or about 10 ramekins


2 sticks butter plus 3 tablespoons, at room temperature

2/3 cup light brown sugar

2 teaspoons fresh lemon juice

3 oranges (navel, Cara Cara, blood, etc.)

1 cup granulated sugar

1 cup cornmeal

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

4 eggs

1/3 cup sour cream

2 teaspoons vanilla

Preheat oven to 350F.

1. Supreme orange and cut into slices. Place slices in ramekins or in cake pan.

2. In pan, add 3 Tbsp butter, brown sugar and lemon juice. Cook until it's bubbling. Pour syrup over Citrus slices.

3. Cream 2 sticks butter and granulated sugar together until light and Fluffy.

4. In separate bowl, add cornmeal, flour, baking powder and salt. Mix, set aside.

5. After butter creamed, add in eggs one at a time, whisking until smooth after each one.

6. Whisk in sour cream and vanilla. (It's ok if the mixture looks curdled)

7. Fold in dry ingredients. Scrape batter on top of Citrus in ramekins or cake pan. Bake 40 mins (20 mins for ramekins) or until a toothpick inserted in the middle comes out clean.

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