Preparation Steps

• Cut the skin from naval oranges and cut crosswise into disks, removing any seeds as you go. Place in a bowl. Repeat for tangerines and blood oranges, keeping fruits separate. Set aside.
• In a small saucepan combine the rest of the topping ingredients and cook over medium-low heat until sugars are melted, stirring little. Pour half of glaze into a 9”x13” baking dish and spread evenly using a pastry or basting brush. Reserve remaining glaze.
• Preheat oven to 350˚F. Lay citrus circles in baking pan, lightest at the top and darkest at the bottom. Medium-color slices go in the middle. Take any extra pieces of citrus and cut into smaller pieces to completely cover the bottom of pan, taking care to maintain color scheme.
• In a medium bowl combine dry ingredients for cake. Set aside. In a large bowl cream sugar and butter together using electric mixer. Then add in eggs one at a time, mixing between each addition.
• Add flour to wet ingredients in thirds, mixing each time flour is added. Then stir in buttermilk and vanilla extract and combine until uniform in color. Stir in lemon zest and gently pour over fruit, careful to not disturb the ombré pattern.
• Bake for 25 minutes, then cover with foil and bake for another 15-20 minutes or until golden brown on top. Toothpick inserted into top half of cake should come out clean when done.
• Allow to cool for at least 1 hour before running a knife along the edges of cake. Place a platter or cutting board on top of pan. Gently press and flip pan and board over together. Lift baking pan from board carefully. Cut into squares and enjoy. Serve with remaining glaze drizzled over the top of each piece.