KUMQUAT UPSIDE-DOWN CAKE
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- 3 Tbsp
- butter, salted or unsalted
- 3/4 c
- packed light brown sugar
- 1 pt
- kumquats, sliced into 1/3rds, seeds removed
- 8 Tbsp
- unsalted butter at room temperature
- 3/4 c
- 1 tsp
- eggs, large, at room temperature
- 1-1/2 c
- 1-1/2 tsp
- baking powder
- 1/4 tsp
- 1/2 c
- whole milk, at room temperature
FOR THE FRUIT LAYER
FOR THE CAKE LAYER
1Preheat oven to 350.
2In a 10" cast iron skillet or cake pan (not a springform pan), melt the butter and brown sugar over medium heat.
Cook, while stirring with a wooden spoon until the sugar melts and bubbles.
Set aside and allow to coo lwhile you make the cake batter.
3Add the flour mixture to the egg mixture, alternating with the milk until the batter is smooth.
Do not over mix.
4Arrange the fruit in the bottom of the skillet or pan, cut side down. If you have two cut sides on a piece, place the largest end facing down. Work from the outside of the pan, creating a light ring of fruit.
Continue until you have covered the bottom of the pan.
5Pour the batter on top of the fruit nd spread it toward the sides.
Place in the over and bake for 35-45 minutes until a wooden pick comes out clean.
Allow the pan to cool for 20 minutes.
6To fliop the cake, place a plate on top of the skillet or pan.
Put on your oven mitts just in case some hot juices escape.
Flip the cake over and it should pop right out.