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Preheat oven to 350°F. Grease 9-inch round cake pan, line with parchment paper, then grease parchment.
Grate 2 teaspoons zest from 1 orange; set aside.
Peel oranges. Trim ends and slice oranges crosswise ¼ inch thick, removing any seeds.
Pour 56 g – 4 tablespoons melted butter over bottom of prepared pan and swirl to evenly coat.
Whisk ½ cup sugar, cornstarch, and ⅛ teaspoon salt together in bowl, then sprinkle evenly over melted butter in pan.
Arrange orange slices in single layer over sugar mixture, nestling slices snugly together and pressing them flat (you may have fruit left over).
Whisk flour, baking powder, and remaining ½ teaspoon salt together in large bowl.
Whisk sour cream, eggs, vanilla, orange zest, and remaining 1 cup sugar in second large bowl until smooth, about 1 minute.
Whisk remaining 6 tablespoons melted butter into sour cream mixture until combined.
Add flour mixture and whisk until just combined.
Pour batter over oranges in pan and smooth top with rubber spatula.
Bake until deep golden brown and toothpick inserted in center comes out clean, 50 to 55 minutes.
Let cake cool in pan on wire rack for 20 minutes.
Run knife around edge of pan to loosen cake, then invert cake onto serving platter. Discard parchment.
Let cake cool for at least 1 hour.
Heat marmalade until fluid. Brush marmalade over top of cake. Serve.