Upside down Orange Cake

Browsing through my emails, I came across a recipe for this beautiful cake. Having a case full of naval oranges, I decided to end my spring break with  this sweet caramelized  orange cake. What a treat it was. I baked it directly in my trusty cast iron skillet.

Ingredients:
1 Tbs. butter
1/2 cup packed light brown sugar
2-3 naval oranges
1 1/2 cups all-purpose flour
1/4 cup corn meal
3/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 large egg
1 tsp. vanilla extract

Method:
1. Preheat oven to 350* F. Spread butter to bottom of a 10-inch cast iron skillet. Sprinkle brown sugar.
2. Grate 1 tsp peel of orange, and set aside. Using a mandolin slicer, slice orange to 1/8-inch thick slices. Remove peel using a sharp knife and remove seeds. Arrange sliced oranges in single layer over sugar in skillet.
3. In a large bowl, combine flour, sugar, corn meal, baking powder, and salt with a wire whisk In a small bowl, whisk milk, oil, egg, vanilla, and orange peel until blended. Add milk mixture to flour mixture and beat on low speed until blended. Increase speed to medium and beat 1 minute. Spoon batter over oranges and spread evenly.
4. Bake 35-40 minutes, or until toothpick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Run knife around side of cake to loosen from skillet. Place platter on top of skillet;carefully invert cake onto platter. Remove skillet. Let cool 30 minutes.