Kumquat Upside-down Cake Recipe

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KUMQUAT UPSIDE-DOWN CAKE

Tuesday Cooks

By
@TuesdayCooks

This recipe is from "Love and Duck Fat" and was prepared by Judy O'Dwyer, a Curious Cuisiner member, for the March 2015 regular meeting.


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Rating:

Comments:

Serves:

8=10

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

FOR THE FRUIT LAYER

3 Tbsp
butter, salted or unsalted
3/4 c
packed light brown sugar
1 pt
kumquats, sliced into 1/3rds, seeds removed

FOR THE CAKE LAYER

8 Tbsp
unsalted butter at room temperature
3/4 c
sugar
1 tsp
vanilla
2
eggs, large, at room temperature
1-1/2 c
flour
1-1/2 tsp
baking powder
1/4 tsp
salt
1/2 c
whole milk, at room temperature

Directions Step-By-Step

1
Preheat oven to 350.
2
In 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.
3
Add the flour mixture to the egg mixture, alternating with the milk until the batter is smooth.
Do not over mix.
4
Arrange 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.
5
Pour 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.
6
To 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy