Preheat oven to 400°F. Grease a 9" round pan with floured baking spray then layer in a circle of parchment cut to fit the bottom. Spray the parchment paper with floured baking spray.

On the floured parchment paper, sprinkle on 1/2 TBSP sugar and then layer on oranged. Sprinkle remaining TBSP of sugar on the oranges. Set aside. 

In a Stand mixer, cream the butter and sugar together on medium speed for 5 minutes, or until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

Combine the cake flour, baking powder, and salt in a bowl and mix with a wire whisk. 

In a liquid measuring cup, combine your milk, vanilla and orange extracts. 

With the stand mixer on low, alternate combining the wet milk mixture and the dry flour mixture until it is well blended then beat the batter for 4 minutes on medium speed.

Carefully pour the batter into the prepared baking dish with the oranges. Tap firmly on the counter to release any air bubbles. 

Bake for 18 to 20 minutes. Test doneness by touching the cake top. if it springs back, it's done. If the indentation stays, it needs 2-3 minutes longer. 

Cool the cake on a cooling rack for at least 10 minutes before removing from the pan. When you're ready to remove, cover the open end with a plate and flip the cake over, the parchment should peel off smoothly without destroying the oranges. Let cool for an additional 10-15 minutes before serving.