Ingredients
Filling:
- Freshly grated zest of 1 orange*
- 1/3 cup freshly squeezed orange juice*
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 1/2 Tbsp cornstarch
- 3 cups fresh strawberries, hulled and quartered
Cake Batter:
- 1 cup flour
- 1/2 cup sugar
- 1 1/2 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp freshly grated nutmeg
- Freshly grated zest of 1 orange*
- 1 egg
- 1 Tbsp pure vanilla extract
- 1/2 cup milk (whole milk is best)
- 1/2 cup (1 cube) unsalted butter, melted and slightly cooled
Ingredients
Filling:
- Whisk zest, juice, sugar, spices, and cornstarch until smooth in medium saucepan.
- Place over medium-high heat, and stir until slightly thickened, about 3 minutes.
- Add fruit pieces, and stir until mixture is heated through, and resembles cooked pie filling.
- Remove from heat.
- Preheat oven to 400F degrees, and coat a 8- or 9-inch square glass baking dish with cooking spray.
- Reserve 1/2 cup of fruit mixture and set aside.
- Coat bottom of prepared pan with remaining fruit mixture.
- Combine first 7 ingredients for cake batter in large mixing bowl.
- In small bowl, whisk remaining 4 ingredients.
- Blend this gradually into dry mixture until all ingredients are well incorporated and mixture is smooth.
- Spread cake batter evenly over fruit in pan.
- Spread reserved 1/2 cup fruit mixture over cake batter.
- Bake for 25-30 minutes, until cake inserter comes out clean and cake is lightly browned on top.
- Let cool slightly before serving.
*While blood oranges are in season (through May), I highly recommend using them in this recipe!
