Kumquats are small, citrus fruits that are about the size of a grape. They are intended to be eaten with the peel on and surprisingly, the peel tends to be the sweetest part of the fruit while the juicy flesh can be more tart. Baking kumquats in a cake help to counteract the bitterness, resulting in a more marmalade-like flavour.
Kumquat Upside Down CakeTopping
3 tbsp (42 g) butter
1/4 cup (55 g) brown sugar
Approximately 30 (650 g) kumquats, halved
16 tbsp (226 g) unsalted butter, room temperature
1/2 cup (100 g) sugar
1/2 cup (110 g) brown sugar
1 tsp vanilla
2 cups (320 g) Flourist Sifted Spelt Flour
1 tsp cinnamon
1/2 tsp ginger powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cup (360 g) sour cream
Preheat the oven to 350°F. Coat a 9-inch cake pan generously with 3 tbsp butter, getting right into the edges. Sprinkle the brown sugar evenly over the base of the pan. The butter and brown sugar will form a caramel on top and prevent the fruit from sticking. Arrange the halved kumquats cut side down, packing them as tightly together as possible.
In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
In a separate bowl, sift together Flourist Sifted Spelt Flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture alternately with the sour cream and vanilla. Starting with the dry ingredients and ending with the sour cream. Do not over mix.
Pour batter over kumquats and spread evenly.
Bake until a toothpick inserted comes out clean, approximately 45 minutes. Allow to cool for 15 minutes and then invert onto a cooling rack.