Orange Upside-Down Cake

• 4 oranges
• 1/4 cup water
• 1/4 cup sugar
• 1 1/2 teaspoons orange peel
• 3/4 cup butter or margarine
• 1 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 large eggs
• 1 teaspoon vanilla

1. Rinse 4 oranges (each about 3 in. wide). Cut off and discard ends from 1 orange, then cut fruit crosswise into slices about 1/4 inch thick. Put in a 10-inch ovenproof nonstick frying pan (with curved sides).
2. To frying pan, add 1/4 cup water and 1/4 cup sugar and boil over high heat, shaking to mix fruit, until liquid is almost gone and oranges are slightly caramelized, 6 to 8 minutes. With a fork, push slices into a neat pattern in bottom of pan.
3. Meanwhile, grate 1 1/2 teaspoons peel from another orange. In a food processor, combine grated peel, 3/4 cup (3/8 lb.) butter or margarine, 1 cup sugar, 2 cups all-purpose flour, and 2 teaspoons baking powder. Whirl to mix, then add 2 large eggs and 1 teaspoon vanilla. Whirl until smoothly blended. Spoon thick batter in dollops over orange slices in pan.
4. Bake in a 350u0b0 oven until top is well browned and cake begins to pull away from pan sides, about 45 minutes (about 30 minutes in a convection oven). Remove from oven and let stand about 10 minutes.
5. As cake bakes, cut peel and white membrane from all 3 of the remaining oranges and slice fruit crosswise; put fruit in a bowl.
6. Run a thin knife between pan sides and cake. Hold a flat plate over pan and invert to release cake. Serve warm or cool in wedges with reserved peeled orange slices.

oranges, water, sugar, orange peel, butter, sugar, flour, baking powder, eggs, vanilla

Taken from www.myrecipes.com/recipe/orange-upside-down-cake (may not work)