Orange Upside-Down Cake

Instructions

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
2. Prep oranges: Finely zest 1 orange (you'll have about 1 Tbsp zest); set zest aside. Juice that orange, plus 1 more (you'll have about 1/2 cup juice); set juice aside. Thinly slice remaining oranges; set aside (leaving peels on or off - the choice is yours).
3. In a small bowl, mix brown sugar, cornstarch, and ¼ tsp cinnamon; sprinkle 3 Tbsp mixture in bottom of prepared pan. Arrange orange slices in pan in an even layer, with some curving up the sides of pan. Sprinkle on remaining brown sugar mixture; set aside.
4. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and remaining ¼ tsp cinnamon.
5. In another bowl, whisk together oil, reserved orange zest and juice, eggs, egg white, yogurt, and vanilla. Continue to beat ingredients until smooth and yogurt is fully incorporated.
6. Fold half of wet ingredients into dry ingredients and whisk until combined. Add remaining wet ingredients; whisk 1 minute.
7. Pour batter into pan over oranges; let rest for 3 minutes. Bake cake until a toothpick inserted in center comes out clean, 35-40 minutes. Remove from oven; let cool on a wire rack.
8. With a knife or spatula, loosen cake edges from pan. Place a plate or platter on top of pan, turn pan over, and carefully lift pan off cake. Dust with powdered sugar; slice into 16 pieces and serve.