A seasonal version of an American classic. Every year at this time when the fruit on kumquat trees all ripen simultaneously, I am inspired to create new recipes with these sweet and tart tiny grape size citrus. The peel is sweet and the pulp is tart. I like to pick them and pop the whole fruit directly into my mouth. What a sensation! The kumquat is rich in vitamin C and fiber and a versatile fruit that pairs well with meats, vegetables, bourbon (check out my kumquat old fashioned) and sweets.
Kumquat Upside-Down Cake
Published on December 26, 2019 | By surleplat |
- Prep Time
- Cook Time
- 2 cups of kumquats, halved and seeded
- 4 TBSP butter
- 1/4 cup of pecan halves
- 1/2 cup of dark brown sugar
- 3 egg yolks
- 1/2 cup of plain greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups sifted cake flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 9 TBSP butter, softened
- Preheat oven to 350. This cake is traditionally baked in a 10" cast iron skillet.
- Melt 4 TBSP of butter in the skillet. Add brown sugar. Stir until all is melted and well combined. Over low heat, add the kumquats and allow them to simmer gently for about 5-10 minutes. Remove from heat. Sprinkle pecans among the kumquats.
- Make the cake batter. Use a medium sized bowl and lightly whisk the egg yolks, 1/4 of yogurt or sour cream and vanilla. I use a kitchen aid with a paddle attachment to mix the remaining ingredients.
- Combine all dry ingredients, including the sifted cake flour and combine on low speed in mixer bowl with paddle for about 30 seconds. You can also use a hand held mixer and a bowl. Add butter and remaining sour cream or yogurt. Increase to medium speed and beat for a couple of minutes to bring the dough together.
- Slowly add whisked egg mixture to batter in 3 batches beating for about 20 seconds after each addition. Scrape down the sides and make sure that all ingredients are well combined.
- Scrape batter into skillet lined with kumquats and gently smooth the batter over the fruit.
- I place a sheet pan under the skillet because sometimes the sugar may bubble over into the oven. Bake for about 40 minutes or until center of cake is firm.
- Run a knife or spatula around the sides and immediately invert the cake onto a platter. Leave the skillet in place for a couple of minutes before lifting. Lift the skillet and if any fruit is left behind use a spatula to place it back on the cake.
- Best when served warm or at room temperature.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min