- 1 pint kumquats
- 1 cup packed light brown sugar
- 6 tablespoons (¬ĺ stick) unsalted butter, cut into small¬†pieces
- 1¬Ĺ cups all-purpose flour
- 1 cup granulated sugar
- 1¬Ĺ teaspoons baking powder
- ¬ľ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at very soft¬†room temperature
- ¬Ĺ cup milk
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
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¬įF.
- 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.