Blood Orange Upside

Pour 3 tbsp melted butter over the bottom of a Suvie pan, sprinkle with ⅓ cup brown sugar, and lay slices from 2 blood oranges over the bottom of the pan.

In the bowl of a stand mixer fitted with a paddle attachment, beat together 4 tbsp butter, ⅔ cup brown sugar, and 1 tbsp blood orange zest on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl, add 1 egg and 1 tsp vanilla extract, and beat on medium speed until incorporated, about 30 seconds. Add ¼ cup sour cream and ¼ cup blood orange juice, and mix on slow speed until combined, about 30 seconds, scraping down the sides of the bowl as needed.

In a medium bowl, whisk together 1 ¼ cup flour, 1 tsp baking powder, ½ tsp salt, ½ tbsp cinnamon, ¼ tsp nutmeg, and ¼ tsp clove. Add dry ingredients to the wet and mix on low speed until combined, about 1 minute.

Dot batter on top of blood orange slices in the Suvie pan and spread into the corners and edges with a spatula. Insert the pan into the top zone of your Suvie, input settings, and cook now.

After cooking, let the cake sit 5 minutes in the pan before inverting onto a serving dish or cutting board. Cut cake into 8 pieces and serve with 2 cups whipped cream and ¼ cup mint leaves.