Orange Upside-Down Oat Cake

Preparation: 30 minutes

Cooking: 1 hour

Preheat oven to 350°F.
Mix oats, raisins, cinnamon, nutmeg and Sunkist® orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.
Meanwhile, prepare the pan and orange layer and put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes.
Leaving the peel of the Sunkist Navel orange, cut the ends and sliced into 8 to 10 thin slices.
Sprinkle with the 3 tablespoons of brown sugar, and then lay out the Sunkist Navel orange slices in a pretty pattern.
In a mixer or large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well.
In a small bowl, mix together the flour, baking soda and salt, and then add this mixture to the sugar mixture
Add plumped oat mixture and pecans, and mix until well combined.
Without moving the patterned orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles.
Bake in preheated oven for about 45 to 55 minutes, or until cake is golden.
After letting sit for 5 minutes after removing from oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate