It’s pretty easy to feel blue on a dreary, colorless day in January.

The fun and excitement of the holidays has dissipated, and even though the days are slowly growing longer, it seems like the sun is never again going to peek out from behind the clouds.

There is at least one cheerful perk of the cold winter months at mealtime: Juicy and colorful citrus fruits like oranges, lemons and grapefruit are in peak season, and often on sale at the grocery store.

Usually sweet and sometimes tangy, citrus fruits are little balls of sunshine that brighten the culinary landscape in ways a winter squash or bag of Brussels sprouts cannot. They also provide a healthful shot of vitamin C and other antioxidants that can help ward off a case of the sniffles or flu. High in fiber, citrus also helps you feel full (good for weight management after holiday weight gain) and aids with digestion.
Another plus: While a lot of citrus is eaten raw, out of hand, or squeezed into juice, it also can be used to add a bit of zing to baked goods or entrees.

Why opt for canned pineapple when an upside-down orange cake made with fresh fruit is just as easy? We’ve got a recipe for an easy cornmeal cake topped with a circle of fresh orange slices that are caramelized and candied as they bake in the batter.

Citrus zest and peel is best when it’s fresh, so before pulling out your Microplane, box grater or vegetable peeler, make sure the fruit is clean and shiny, regardless of whether or not it’s organic. Some fruit is sprayed with color dyes and/or edible wax to keep it moist, and the peel also can hold trace amounts of pesticides; a quick rub with your fingers under warm running water will get the job done.

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Upside-Down Orange Cornmeal Cake

INGREDIENTS

For batter

2 cups all-purpose flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

Salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

4 eggs

1 cup whole milk

4 teaspoons orange zest

2 teaspoon vanilla

For topping

1/2 cup unsalted butter

1/3 cup packed brown sugar

1 1/2 teaspoons vanilla

1 large orange or 2 small oranges, sliced 1/8 -inch thick

DIRECTIONS

Preheat oven to 350 degrees.

Prepare batter: In a medium bowl, stir together flour, cornmeal, baking powder and 1 teaspoon salt. In a large bowl, beat 3/4 cup butter with a mixer on medium to high for 30 seconds.

Add granulated sugar. Beat 1 minute or until fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each until combined. Alternately add the flour mixture and milk, beating on low between each addition until just combined. Stir in the orange zest and the 2 teaspoons vanilla; set aside.

Heat a 12-inch cast-iron skillet over medium heat for 1-2 minutes. Add 1/2 cup butter. Stir the butter around until melted and the bottom of skillet is coated. Whisk in the brown sugar, 1 1/2 teaspoons vanilla and a pinch of salt. Bring to boiling; boil 1-2 minutes or until thickened and caramelized.

Remove from heat. Lay orange slices in one even layer in the bottom of the skillet. Spoon batter over oranges; spread evenly.

Bake 45-50 minutes or until top is golden and knife inserted near center comes out clean. Cool in skillet 5 minutes. Invert onto a serving plate; transfer any fruit stuck in skillet to cake. Cool 20 minutes.
— adapted from bhg.com

Tribune News Service