Step 1

In a non-stick saucepan combine 1 cup of sugar, 1 tsp of vanilla extract or paste, and water. Bring to a slow boil until the sugar is dissolved, then add the orange slices.

Step 3

Simmer slowly for about 10 minutes or until the liquid becomes syrupy, gently turning the orange slices over once during the cooking time.

Step 5

Grease a 9 or 10 inch round cake pan that is 2 ½ to 3 inches deep and line the bottom with a circle of parchment paper to help with the release of the cake later.

Step 7

Arrange the orange slices on the bottom of the pan and drizzle them with the syrup. Set aside to cool while you prepare the cake batter.

Step 9

Preheat oven to 325 degrees F.

Step 11

Cream together well 1 ½ cups sugar, 1 cup of butter, and 1 ½ tsp vanilla.

Step 13

Add the eggs, one at a time, beating well after each addition.

Step 15

Sift together the flour, cake flour, and baking powder, and then gently fold the dry ingredients, 1/3 at a time, into the creamed mixture alternately with sour cream.

Step 17

Add the sour cream in 2 portions so you begin and end the folding process with dry ingredients.

Step 19

With the last addition of dry ingredients, also fold in the chocolate chips.

Step 21

Spread the batter evenly over the prepared orange slices in the pan.

Step 23

Bake for about 1 hour or until toothpick inserted in centre comes out clean.

Step 25

Cool on a wire rack for 15 minutes. Run a knife around the edge of the pan to ensure it doesn’t stick and then invert the cake onto a serving plate.

Step 27

Delicious served warm with a dollop of freshly whipped cream.