Kumquat Upside Down Cake
Don't let the simplicity of this kumquat upside down cake fool you. The candied kumquats nestled into the cake creates incredibly moist and delicious dessert.
Servings 10
Calories 314kcal
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon brown sugar packed
- 26 kumquats
- ½ cup extra virgin olive oil
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup thick plain Greek yogurt
- ¼ cup water
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350ºF.
- Using a 9-inch cast iron skillet, heat over medium-high heat and melt butter.
- When butter is bubbling and just starts to brown, stir in brown sugar.
- Cook until sugar has dissolved into the butter and starts to melt, then remove from heat. Spread sugar mixture evenly across the bottom of the pan.
- Cut 20 kumquats in half, cutting the larger kumquats in thirds. Discard seeds.
- Arrange kumquat slices over the brown sugar into desired pattern and set aside.
- In a medium-sized bowl whisk together flour, baking powder and salt.
- In a large bowl, mix together sugar and olive oil until combined and sugar is dissolved.
- Mix in yogurt, water and eggs until fluffy and combined.
- Remove the seeds from the remaining 6 kumquats and finely chop. Mix the kumquat pieces into the cake batter.
- In batches, mix flour mixture into yogurt mixture and stir until combined
- Gently pour cake batter evenly over the kumquat slices in your cast iron pan.
- Place cake in the oven and cook for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 10 minutes in the pan.
- Run a knife blade along the sides of the cake to insure a clean removal.
- Place serving plate over the cast iron skillet and carefully invert the cake. Keep the skillet on the plate until the cake falls into the plate.
- Remove skillet and allow cake to cool to room temperature, about 30 more minutes before serving.
Notes
TO STORE: You can store any leftover cake on the counter, covered with foil or plastic wrap, as long as the room is cool and not hot. Because of the wet fruit topping, though, I prefer to cover and refrigerate leftovers. It will keep in the fridge for up to 5 days.
TO FREEZE: You can also freeze leftover cake. Wrap slices in foil and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 314kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 133mg | Fiber: 4g | Sugar: 22g
