Kumquat Upside Down Cake
Ingredients
The fruit and topping
-
1½
lbs.
kumquats, halved
-
4
oz
unsalted butter
-
¾
cup
light brown sugar
-
3
T.
honey
-
½
tsp.
vanilla
-
½
tsp.
salt
The cake batter
-
1⅓
cup
flour
-
1½
tsp.
baking powder
-
¾
tsp.
salt
-
8
oz
unsalted butter, softened
-
1⅓
cup
sugar
-
5
units
eggs, room temperature
-
1
tsp.
vanilla
Instructions
- Preheat the oven to 325ºF.
- Melt butter in a large cast iron pan over medium heat and add brown sugar, stirring until mixed.
- Remove from heat and add vanilla, honey, and salt, stirring to combine.
- Add the halved kumquats to the caramel mixture, fitting as many as possible.
- In a separate bowl, beat softened butter and sugar until fluffy, then add eggs one at a time, mixing well.
- Sift together the dry ingredients and gradually mix into the wet ingredients until combined.
- Carefully spoon the batter over the kumquats, smoothing it out without disturbing the fruit.
- Bake in the oven for about 1 hour, checking after 45 minutes for doneness with a toothpick.
- Cool the cake for about 30 minutes before flipping it onto a platter.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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