Clementine Orange and Vanilla Upside-Down Cake

Directions

1. Preheat the oven to 350. Boil a pot of water and add the Clementine rounds for 3 minutes, drain and arrange in a single layer on paper towels.
2. Put a stick of butter in a 9×2-inch round cake pan. Mix half of the vanilla seeds and ½ cup sugar, sprinkle over the butter in the pan. Place in the oven for 7 minutes, until the butter melts. Whisk in 2 tbsp juice.
3. Whisk flour, baking powder and salt in a bowl. Cream the zest, 1 stick of butter, 1 cup of sugar and the remaining vanilla seeds with a mixer, until light. Add the eggs, one at a time, beating after each and reduce the speed to low. Add half of the flour mix and milk, plus remaining 1 tbsp of juice and then the remaining flour mix.
4. Arrange orange slices in a circle over the sugar in the pan, starting in the center and spiraling outward, overlapping slices slightly. Spoon batter gently on top of the oranges and spread evenly. Bake until golden, 40 to 50 minutes, until tester comes clean from center. Allow to cool in the pan on a wire rack for a few hours, then run a knife around the edges to loosen and invert onto a serving plate, let cool a bit more before serving. Cover to keep.