Preheat the oven to 350 degrees F.

Prep

Be sure to zest the oranges before peeling them. To peel, slice the ends off of the orange. Then with a cut side down, use a utility knife to slice the peel off in vertical strips, working the shape of the orange so as not to lose too much of the flesh. Then slice the orange into 1/4-inch thick wheels.

Prep the 6 ramekins by greasing the inside of each ramekin with butter. Then coat the buttered inside with a thin layer of sugar.

Lay a few blood orange wheels in a single layer in the bottom of each ramekin. I cut smaller wheels in half to fill the negative space. We want most, if not all, of the ramekin bottom covered with orange.

Repeat with all 6 ramekins, set them on a sheet tray and set aside.

Cake Batter

Whisk together the AP flour, almond flour, baking powder and salt in a bowl and set aside. Then, in a stand mixer, or with a handheld mixer, beat the sugar and butter together until light and fluffy – about 4 minutes on high speed.

To the butter and sugar, add each egg, one at a time, beating after each addition on high speed. Beat in the zest.

Then reduce the speed to low and add half the flour mixture, beat to incorporate; then alternate adding first the sour cream, beat to incorporate; then the remaining flour, beat to incorporate; then the milk, beat until smooth.

Spoon the batter in each ramekin and smooth the tops. We're ready to bake!

Slide the sheet pan with the mini cakes on the center rack in the preheated oven and bake for 25-35 minutes. My cakes took 35 minutes. The cakes are done when a cake tester comes out clean.

Let the cakes cool for about 10 minutes before unmolding. To unmold, run a sharp knife around the edges (if needed) and invert the ramekin onto a plate or serving dish.

Top with fresh whipped cream and orange zest, serve while still warm.