1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
2. Caramelize the Oranges:
   • In a small saucepan, melt the butter and sugar over medium heat until the sugar is dissolved and bubbly.
   • Pour the mixture into the bottom of the prepared cake pan and arrange the orange slices on top, overlapping slightly. Set aside.
3. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Make the Cake Batter:
   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and orange zest.
5. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the butter mixture, alternating with the milk and orange juice. Begin and end with the dry ingredients, mixing until just combined.
6. Assemble the Cake:
   • Pour the batter over the caramelized oranges in the cake pan, spreading it evenly.
7. Bake:
   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Invert:
   • Allow the cake to cool in the pan for about 10 minutes.
   • Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate.

Serving:

• Let the cake cool slightly before slicing. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage:

• Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.