Yield: 1 (12-inch) cake


 

½ cup brown butter, softened

cup firmly packed light brown sugar

teaspoon vanilla extract

teaspoon orange extract

large eggs

teaspoon orange zest

¼ cup fresh orange juice

cups all-purpose flour

 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Candied Orange Slices   

¼ cup apple jelly

¼ cup orange liqueur, such as Grand Marnier Cordon Rouge


1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour. Set aside.

2. In a medium bowl, beat butter, brown sugar, and extracts at medium-high speed with an electric mixer until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add zest and juice.

3. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt. Reduce mixer speed to low; add flour mixture to butter mixture in three batches, beating well after each addition. Spread batter in prepared skillet. Arrange Candied Orange Slices on top of batter.

4. Bake until a wooden pick inserted near the center comes out clean, 55 to 65 minutes. Let cool in pan for 10 minutes.

5. In a small saucepan, combine apple jelly and liqueur. Cook over medium heat, whisking constantly, until smooth. Brush over cake and oranges. Let cake cool for 1 hour before serving.