Steps

• 1

  For the Caramel Sauce: Combine brown sugar and water in a sauté pan and stir over medium heat until sugar dissolves. Bring to a boil and cook until sugar turns a light, golden amber color. Remove from heat and whisk in butter. Add lemon juice and set aside.

• 2

  Cut peel and pith off of oranges and slice into 1/8” thick rounds. Spray a springform pan or 9” cake pan with cooking spray and line the bottom with parchment paper.

• 3

  Pour caramel sauce in the prepared pan and arrange orange slices on top of the caramel.

• 4

  In a medium bowl, combine dry ingredients for the cake-- orange zest, cornmeal, flour, baking powder, and salt.

• 5

  Place the room temperature butter in the bowl of a stand mixer and add granulated sugar. Using the whisk attachment, cream together until light and fluffy.

• 6

  Add eggs, one at a time waiting until the first is fully incorporated before add in the next. Follow with sour cream and vanilla.

• 7

  Using a rubber spatula, gently fold in dry ingredients until just incorporated.

• 8

  Pour batter over sliced oranges and caramel and place on a sheet tray in case of the springform pan leaks during baking.

• 9

  When ready to cook, set the temperature to 350℉ and preheat lid closed, for 15 minutes.

  350 ˚F / 177 ˚C

• 10

  Place sheet tray directly on the grill grate and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the middle.

  350 ˚F / 177 ˚C

  01:00

• 11

  Remove from the grill and let cool on the counter for 10-15 minutes before unmolding.

• 12

  Run a knife along the edges and remove the springform mold. Invert the cake onto a serving platter or cake stand and remove the bottom of the springform pan.

• 13

  Peel off parchment, slice and serve. Enjoy!