The small issue, the oranges I had bought were, in fact, not blood red oranges. Not a deal breaker by any means. Second issue was that the recipe calls for baking the cake in a 9 inch removable bottom cake pan. The closest I had to this was a springform pan, so that is what I used. About 10 minutes into the baking time, I had an oven floor covered in burnt sugar and a kitchen full of smoke.
The cake was still pretty tasty, though it didn't look quite as appetizing, and the oranges were a lot more bitter.
I redid the cake two days later using a regular 9 inch cake pan. I buttered the sides and bottom, and then placed parchment paper on the bottom. I had no problems with sticking. The cake looked more attractive, and the oranges were almost candied in taste and texture.
The thing I appreciated most about this recipe is how easy it was to put together. All of the ingredients were easily available at my corner grocery store. It didn't require a mixer or softened butter. It took about 10 minutes from pulling out the ingredients to placing in the oven.
I did find it took a little less cooking time than was listed in the book, about 25 minutes instead of the 30-35 minutes in the recipe. This is especially noteworthy because generally my oven takes more time not less. I also wish the orange flavor in the cake itself was a little stronger. I think the next time I'll zest both oranges instead of just one. But definitely a winner in my household.
Blood Orange & Olive Oil Upside Down Cake