Kumquat Upside-Down Cake
KUMQUAT TOPPING
- 1 pint kumquats
- 1 cup packed light brown sugar
- 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at very soft room temperature
- ½ cup milk
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions:
Upside-down cakes are unabashedly old-fashioned, but they sure make an impressive dessert. As kumquats are an underappreciated fruit that no one seems to know what to do with, this cake has another built-in chance to impress your guests with an unfamiliar ingredient.
- Position a rack in the center of the oven and preheat to 350°F.
- To make the kumquat topping, cut each kumquat crosswise into thirds, removing the seeds. Stir the brown sugar and butter in a 9-to 10-inch-diameter cast-iron skillet over medium heat until the sugar is melted and bubbling. Add the kumquats and spread them out in the sugar mixture in a single layer.
- To make the cake, whisk the flour, granulated sugar, baking powder, and salt in a medium bowl. Add the butter, milk, eggs, and vanilla. Mix with an electric mixer set on low speed to moisten. Increase the speed to high and mix, scraping down the sides of the bowl with a rubber spatula as needed, for 2 minutes (set a timer to be sure), until smooth and fluffy. Scrape into the skillet and smooth the top.
- Bake until the cake is golden brown and springs back when pressed lightly in the center with your finger, about 35 minutes. Let stand in the pan on a wire cake rack for 5 minutes.
- Run a knife around the inside of the skillet to release the cake. Place a round rimmed serving platter over the pan. Holding the platter and skillet together, quickly invert to unmold the cake. Let stand until warm or cool completely. Cut into wedges and serve.