Kumquat Upside Down Cake

Kumquat Upside Down Cake, mc2creativeliving.com

Kumquat Upside Down Cake

YES! YES! And yes!!!!!! Another dessert that I was able to make with fruit I grew mostly indoors. I have a beautiful little potted kumquat tree. Last Fall (by the end of it) it was in full bloom and I watched the fruit grow and develop.

Kumquat Upside Down Cake, mc2creativeliving.com

This spring I brought it outside and the wonderful kumquats started to ripen. Because I have a small tree the crop was quite small, (about a dozen fruit in total) but I was able to make a dessert with them.


Kumquat Upside Down Cake, mc2creativeliving.com

Since I had only a few fruits, I couldn’t do much with them. But by chance, kumquats are eaten whole, fruit and rind. The fruit itself is bitter and the rind is somewhat sweet. So with the small amount that I had, I decided that an upside down cake was an obvious choice.

Kumquat Upside Down Cake, mc2creativeliving.com

I made a very simple cake with eggs, butter, sugar and flour. It gives a dense cake which works perfectly to soak up the caramel and kumquat juice. When mixing your cake batter, you will find that it’s really dense, but don’t worry, it will work perfectly. If you don’t have any kumquats, use any fruit you like, it will work fine.

Kumquat Upside Down Cake, mc2creativeliving.com

Kumquat Upside Down Cake
 
Author:
Recipe type: Dessert
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 tbsp of butter
  • 1/4 cup of brown sugar
  • 8 to 12 kumquats (sliced 1/4 inch thick, with the juice and seeds removed)
  • For the cake:
  • 3/4 cup of butter (at room temperature)
  • 3/4 cup of granulated sugar
  • 2 cups of all purpose flour
  • 1 tsp of baking powder
  • 2 large eggs
  • 3/4 tsp of salt
  • 2 tsp of vanilla extract
Directions
  1. For the caramel:
  2. In a sauce pan, melt the butter.
  3. Add in the brown sugar and stir until dissolved.
  4. Transfer the caramel to the bottom of a 9 inch cake pan.
  5. Add in the slices of kumquat (with the juice) at the bottom of the cake pan, making sure you cover it all.
  6. For the cake:
  7. In a bowl, mix the flour with baking powder and salt.
  8. In another bowl, cream the butter and sugar together until smooth.
  9. Add in the eggs one at a time.
  10. Add in the vanilla mixing until silky smooth.
  11. Add in the flour incorporating slowly.
  12. The batter will be thick and dense.
  13. Spoon the batter on top of the kumquats and caramel.
  14. Bake in a preheated oven at 350F for 35 minutes.
  15. Remove cake from oven.
  16. Pass a knife all around the edges of the cake then place your serving plate on top.
  17. Using oven mittens, carefully turn the cake over into your serving plate.
  18. (do not let the cake cool before turning it, because otherwise it will stick)
  19. If any of the fruit sticks to the bottom of the pan, carefully pick them out and re-place them on the cake.
  20. Serve with whipped cream.

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