Orange-Honey Upside Down Cake

Ingredients:
1/2 cup honey
1/4 cup orange juice
1 unpeeled orange (10 oz.), rinsed and very
thinly sliced crosswise (about 1/8 in. thick;
discard ends)
3/4 cup (3/8 lb.) butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon grated orange peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk

1. In a 9- to 10-inch nonstick, ovenproof
frying pan (with sloping sides) over
medium-high heat, stir honey and orange
juice until boiling. Cook without stirring
until mixture is foamy, slightly thickened,
and reaches 230° (carefully tilt pan so
mixture is deep enough to register on
thermometer), 2 to 4 minutes. Chill until
thickened, about 15 minutes. Slightly over-
lap orange slices in concentric circles over
syrup.

2. In a large bowl, with a mixer on high speed,
beat butter and sugar until smooth. Add eggs
one at a time, beating well after each addition.
Beat in orange peel.

3. In another bowl, mix flour, baking powder,
and salt. Stir half the flour mixture into butter
mixture just until incorporated. Stir in milk,
then remaining flour mixture, just until incor-
porated. Carefully scrape batter over orange
slices in pan and spread level.

4. Bake in a 350° regular or convection oven
until a wooden skewer inserted in the center
comes out clean, 35 to 40 minutes for regular,
25 to 30 minutes for convection. Let cool for
5 minutes.

5. Invert a flat plate over pan. Invert cake
onto plate and lift pan off, being careful with
hot syrup. Let cool completely, then cut into
wedges.