Adult Marmalade cake

2 Oranges
1/2 cup Granulated sugar
1/4 cup Water
1/2 cup Butter, room temperature
1/3 cup Granulated sugar
1/3 cup Brown sugar
2 large Eggs, room temperature
3 tbsp Fresh orange juice
1 tbsp Orange zest
1 tbsp Vanilla extract
1-1/2 cups All-purpose flour
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
2/3 cup Greek yogurt
3 tbsp CBB’s Old Fashioned Marmalade Cocktail Preserves

Preheat your oven to 350 degrees F. Next, spray a 9-inch cake pan with cooking spray or heavily coat with olive oil. While your oven is preheating, take the oranges and slice them thinly. Be gentle to be sure not to crush them, so they retain their juice and shape. Take a saucepot and heat the water, and dissolve the first amount of granulated sugar on the ingredients list. Place your thinly sliced orange slices in simple syrup and simmer until syrupy and glossy. This usually takes about 15 mins. While oranges are being candied, take a large bowl, beat the butter, granulated sugar, and brown sugar. Then add in the eggs one at a time. Slowly add in orange juice, orange zest, CBB's cocktail preserves, and vanilla. Set this mixture aside. In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk the dry ingredients to combine. Slowly fold in the flour mixture into the wet mixture until everything is combined. Now take your greased cake pan from earlier, then arrange your candied orange slices in the bottom. Pour your leftover candy syrup over the top of the orange slices and finally evenly pour your batter. Bake 35 mins or until a toothpick inserted comes out clean. Cool for 10 minutes, then place a plate on top of the cake pan. Invert cake pan and plate together and cool for 30 more minutes or until your cake and oranges release from the pan. You can also take 2 more spoons of CBB’s Old-Fashioned marmalade and slowly heat in a saucepan, adding a tablespoon of water or bourbon. Let it turn to a liquid then pour over cake for an added extra flare and boozy flavor.

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