Alma Bax Kumquat Upside-Down Cake is a classic American dessert that combines the flavors of citrus and vanilla. The cake is made by placing kumquats in the bottom of a baking dish, then adding layers of cake batter on top. It’s topped off with a layer of cream cheese frosting.
Kumquat Upside-Down Cake is a delicious cake made with kumquats. It has a light, fluffy texture and a sweet, tangy flavor.
TOPPING WITH KUMQUAT
- Kumquats (1 pint)
- 1 cup light brown sugar, packed
- 6 tablespoons unsalted butter, cut into tiny pieces (34 stick)
CAKE
- 12 CUP FLOUR (ALL-PURPOSE)
- 1 cup sugar (granulated)
- 12 tablespoons powdered baking soda
- a quarter teaspoon of salt
- 8 tablespoons unsalted butter (1 stick) at room temperature, very soft
- 12 gallon milk
- 2 big room-temperature eggs
- 1 teaspoon extract de vanille
Instructions:
Upside-down cakes are unmistakably retro, but they’re a show-stopping treat. Because kumquats are an unappreciated fruit that no one seems to know what to do with, this cake provides another opportunity to wow your guests with an unusual component.
- Preheat the oven to 350°F and place a rack in the middle.
- Cut each kumquat crosswise into thirds, removing the seeds, to create the kumquat topping. In a 9- to 10-inch-diameter cast-iron pan, melt the brown sugar and butter over medium heat until the sugar is dissolved and boiling. Add the kumquats and spread them out in a single layer in the sugar mixture.
- In a medium bowl, mix together the flour, granulated sugar, baking powder, and salt to create the cake. Combine the butter, milk, eggs, and vanilla extract in a mixing bowl. To moisten, use an electric mixer set on low speed. Â Increase the speed to high and mix for 2 minutes (set a timer to make sure), scraping down the sides of the bowl with a rubber spatula as required, until smooth and fluffy. Scrape the contents into the skillet and smooth the surface.
- Bake for 35 minutes, or until the cake is golden brown and springs back when gently touched in the middle with your finger. Allow to cool for 5 minutes in the pan on a wire cake rack.
- To release the cake, run a knife along the interior of the pan. Over the pan, place a circular rimmed serving dish. Quickly flip the plate and skillet together to unmold the cake. Allow to stand until warm or fully cool. Serve wedges cut into wedges.
Kumquat Upside-Down Cake is a simple, easy to make cake. It’s a moist and fluffy cake with a sweet orange flavor that will surprise you! Reference: kumquat recipes.
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Ben Austin 