Orange Layer
Blood Oranges
Blood Orange Juice	tbsp
Orange Zest	tsp
Granulated Sugar	g
Batter
Butter	g
Granulated Sugar	g
Brown Sugar	tbsp
Eggs
Orange Zest	tsp
Blood Orange Juice	tbsp
Vanilla Extract	tsp
All-Purpose Flour	g
Baking Powder	tsp
Greek Yoghurt	g
Kosher Salt	tsp
Crumb Layer
All-Purpose Flour	g
Granulated Sugar	g
Butter	tbsp
Pinch of Salt

1. Preheat oven to 170 ºC and grease a 22cm cake pan.
2. For the blood oranges, cut each end off, then stand the orange on one end and slice the outer skin off. Cut into thin slices. Set on a large plate and sprinkle with the sugar. Let sit for 5 minutes.
3. Lay the orange slices in an even layer on the bottom of the pan and set aside.
4. In a large mixing bowl, cream the butter until smooth and creamy. Add both sugars and mix till combined. Mix in one egg at a time. Add the orange zest, orange juice, and vanilla and mix until just combined.
5. In a smaller bowl, whisk together the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, alternating with the Greek yogurt. Pour the batter over the oranges in the cake pan.
6. In a small bowl, whisk together the flour, sugar, and salt. Melt the butter in a saucepan over low heat. Add the melted butter to the bowl and stir until crumbs form. Sprinkle the crumbs over the cake batter.
7. Bake for 50-55 minutes. When done, a toothpick inserted into the center of the cake will comes out clean.
8. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack. Don't let it sit longer, because the oranges can begin to stick in the bottom of the pan.
9. Let cake cool for 20 minutes.

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