kitchen notes - orange upside-down cake — topping — 1/2 C sugar 1/4 C water 2 T Earth Balance butter spread 3 oranges, peeled, sliced — sponge — 2 C all-purpose flour 2/3 C almond flour 1 1/2 C sugar 1 1/2 tsp baking soda 3/4 tsp salt 1/2 tsp cardamom 1 orange, zested 1 T flax meal 1 C soy/almond milk 1/2 C canola oil 1 T vinegar 1/2 tsp almond extract 1/2 tsp vanilla extract > cooked sugar and water for topping until golden. added butter. arranged oranges in parchment lined 9"x13" pan. poured syrup over oranges, spread with spatula. combined dry sponge ingredients then wet. Poured into pan and baked for 30min 350°F.
For the future, I’d half the sugar and maybe up the flavor somehow — either with orange juice as the main liquid or with more extracts and spices. This said, others enjoyed it as made!