Description
This kumquat upside-down cake starts on the stovetop and finishes in the oven. The result? A sweet-tart deliciously stunning masterpiece.
Source: Beauty Everyday
Ingredients
For the kumquats:
- 1½ pounds kumquats, halved
- 1 stick (4 oz | 113g) unsalted butter
- ¾ cup light brown sugar
- 3 tablespoons honey
- ½ teaspoon vanilla
- ½ teaspoon salt
For the cake:
- 1 1/3 cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (8 oz | 226g) unsalted butter, softened
- 1 1/3 cup sugar
- 5 eggs, room temperature
- 1 tsp. vanilla
Instructions
- Preheat the oven to 325ºF.
- Melt butter in a large cast iron pan over medium heat. Be careful not to burn the butter. Add brown sugar and stir until mixed. Remove from heat. Add vanilla, honey and salt, and stir to combine.
- Add the fruit to caramel mixture — fit as much as you can inside. (WARNING: I used about 1½ lbs. of kumquats, and squeezed them all in. About half-way through baking, the syrup bubbled up and spilled out onto my oven floor. Smoke was everywhere. So, you can either place the kumquats in just one layer, or you could take your chances and maybe place a cookie sheet on the rack below the pan to catch any over flow.)
- Make the batter: Put softened butter and sugar in a large bowl and beat until fluffy. Add eggs one at a time, beating on high. Add vanilla.
- In a separate bowl, sift together dry ingredients. Add to wet ingredients and mix on low speed until combined.
- Carefully spoon or pour batter over kumquats, taking caution not to disturb the fruit. Carefully smooth the batter.
- Place cake in oven on the middle rack. Bake for about 1 hour, checking after 45 minutes. Test the cake with a toothpick, making sure it is cooked in the middle. Take a butter knife and loosen edges along the pan. Put cake on a wire rack and let it cool for about 30 minutes.
- Put a large platter face down over cast iron pan and flip.
- Prep Time: 15 minutes
- Cook Time: 1 hours 5 minutes
- Category: Cake
- Method: Oven, Skillet
- Cuisine: American
